Pumpkin Pie Cake is a hybrid cake-pie. Don’t be afraid of the fact that you don’t actually use the cake mix as directed on the box, but instead sprinkle the powdered cake mix on top of the pumpkin pie filling. I can’t take credit for this incredible recipe – my little sister brought it home from her early childhood development class when she was in high school.
What I learned from this recipe is – don’t judge a dessert by it’s recipe! This is one of the best pumpkin desserts of I’ve tasted and I it has been too long since I’ve had it last.
Warning: this recipe is not healthy what-so-ever…but it is so delicious! In fact, I’m not going to even attempt to calculate the nutritional profile. Desserts like this one I’d just rather not know.
Have you ever tried an odd dessert recipe like Pumpkin Pie cake?
Pumpkin Pie Cake
Prep time: 20 minutes – bake time: 70 minutes – makes 12 servings
1 – 15 ounce can of Pumpkin
3 cups evaporated milk
16 ounces of margarine (2 sticks)
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 package of yellow cake mix
1 cup chopped walnuts (optional – I left these out because my Dad doesn’t like nuts)
Preheat oven to 350 degrees F. Grease and flour a 9″ x 13″ cake pan. Beat eggs by hand or with a mixer. Add pumpkin, sugar, spices, and evaporated milk. Put the mixture in to the cake pan. Sprinkle the cake mix on top. Melt margarine in saucepan or microwave. Drizzle the melted margarine over the entire pie cake. Sprinkle with nuts if desired. Bake at 350 degrees for 1 hour and 10 minutes.
Let cool and enjoy. Can serve at room temperature or cold.