Easy Pumpkin Pie Cake

Photo by Helen (#2) C.
Adapted from youtube.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from youtube.com

Ingredients

  • Crust:

  • 1

    box yellow cake mix, divided (reserve 1 cup for topping)

  • 1/2

    cup (1 stick) butter, mostly melted

  • 1

    egg, beaten

  • Filling:

  • 1

    29 ounce can pumpkin (not pumpkin pie filling)

  • 1 1/2

    cups sugar

  • 4

    eggs

  • 2

    teaspoons cinnamon

  • 1

    teaspoon ginger

  • 1/4

    teaspoon cloves

  • 1/4

    teaspoon nutmeg

  • 1

    12-ounce can evaporated milk

  • Topping:

  • 1

    cup yellow cake mix (the reserved cup)

  • 1/4

    cup (half stick) cold butter, cut into chunks

  • 1

    tablespoon cinnamon

  • 1/2

    cup sugar

Directions

Grease a 9x13 inch pan and preheat the oven to 350 degrees. Measure out 1 cup yellow cake mix into a small mixing bowl. Set aside. In a large bowl or stand mixer, beat together the remaining cake mix, melted butter, and egg (if your butter is hot, wait until it cools before adding the egg. You don't want to scramble your egg.) Spread the mixture into the bottom of the prepared pan. In the same bowl, add pumpkin, sugar, eggs, cinnamon, ginger, cloves, and nutmeg. Beat until combined, then add the evaporated milk. Beat well). Pour the mixture on top of the first layer. Add the cut butter to the cake mix and use a pastry knife of fork to cut until it looks crumbly. Sprinkle this mixture over the cake. In another small bowl, combine the cinnamon and 1/2 cup sugar. Sprinkle over the cake. Bake at 350 for about 60-65 minutes, or until a toothpick comes out clean and the center is set. Serve warm with ice cream or cold with whipped cream

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