How to Make Pumpkin Pie Cake with Yellow Cake Mix - A Step-by-Step Guide

Are you a fan of pumpkin pie but tired of the same old dessert? If so, then you are in for a treat with this Pumpkin Pie Cake with Yellow Cake Mix recipe! This dessert combines the creamy texture of traditional pumpkin pie with the irresistible sweetness of yellow cake. It's a perfect fusion of two classic desserts that is sure to satisfy any sweet tooth.

Not only is this Pumpkin Pie Cake a delicious alternative to traditional pumpkin pie, but it's also incredibly easy to make. With j...

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Ingredients

  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter
  • 1 cup chopped walnuts

Information

  • Servings: 24
  • Yield: 1 - 9x13 inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  • Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  • Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  • After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
  • Nutrition

    268 cal.

    • Total Fat: 15g
    • Saturated Fat: 7g
    • Cholesterol: 49mg
    • Sodium: 303mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 21g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 92mg
    • Iron: 1mg
    • Potassium: 170mg