Pumpkin Pie Cake Ii Recipes

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EASY PUMPKIN PIE CAKE



Easy Pumpkin Pie Cake image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 12

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 22 g, TransFat 0 g

PUMPKIN PIE CAKE II



Pumpkin Pie Cake II image

I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.

Provided by ZIPITY

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅔ cup evaporated milk
¼ cup margarine
1 cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
  • Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
  • Bake in the preheated oven for 50 minutes. Keep refrigerated.

Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g

PUMPKIN PIE CAKE RECIPE



Pumpkin Pie Cake Recipe image

Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!

Provided by Momma Cyd

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

1 16 ounce can pumpkin puree
1 12 ounce can evaporated milk
1 ½ cups sugar
3 eggs
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 15.25 ounce box yellow cake mix
1 cup butter
1 cup chopped pecans
whipped topping (optional garnish)
caramel topping (optional garnish)

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
  • Pour into a greased 9x13-inch pan.
  • Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
  • Spoon melted butter over the dry cake mix.
  • Sprinkle chopped nuts over all.
  • Bake for 55 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 113 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 80 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

PUMPKIN PIE CAKE



Pumpkin Pie Cake image

A variation of pumpkin pie that can be handy when there's no time to make a crust. The cake mix forms a 'cookie crust' for this pie made in a cake pan. Recipe courtesy of CooksRecipes.

Provided by Stacky5

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
1 cup chopped nuts
1/2 cup unsalted butter, melted
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F Grease a 13 x 9 x 2-inch baking pan.
  • Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture.
  • Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack.
  • Cut into squares and top with sweetened whipped cream if desired.

PUMPKIN PIE CAKE



Pumpkin Pie Cake image

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3 large eggs, room temperature
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts
Additional ground cinnamon

Steps:

  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.

Nutrition Facts : Calories 500 calories, Fat 19g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN BUNDT CAKE II



Pumpkin Bundt Cake II image

Make and share this Pumpkin Bundt Cake II recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h2m

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant butterscotch pudding mix (or vanilla)
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

Steps:

  • In a large mixing bowl, combine the first seven ingredients.
  • Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
  • Pour into a greased and floured 10-inch fluted tube pan.
  • Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
  • Cool in pan for 15 minutes before removing to a wire rack to cool completely.
  • Serve with whipped cream or ice cream if desired.

Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.1, Sodium 267.7, Carbohydrate 26.8, Fiber 0.8, Sugar 14.6, Protein 3.2

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