Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
full spoonfull spoonfull spoonfull spoonhalf spoon
(550 Ratings)
Member Reviews (152)
PREP TIME
20 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
12
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
3
eggs
1
cup sugar
4
teaspoons pumpkin pie spice
1
box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix
1 1/2
cups chopped pecans or walnuts
3/4
cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Save $$$ on your favorite brands
1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Expert Tips
Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.
This is more like a pie....really good.