Betty's Pumpkin Pie Cake -- Thanksgiving

Bettyskitchen's picture

Nov. 19, 2015

Betty demonstrates how to make Pumpkin Pie Cake. This dessert is made with pumpkin puree and a yellow cake mix, along with other delicious ingredients. It is terrific for Thanksgiving dinner, because it is quick and easy to make, but still elegant.


Pumpkin puree 18 Ounce
Yellow cake mix box 1
Sugar 1 Cup (16 tbs)
Melted butter 1/2 Cup (8 tbs)
Evaporated milk 12 Ounce
Chopped pecans 3/4 Cup (12 tbs)
Eggs 3
Cinnamon 3 Teaspoon
Cooking oil spray 2 Dash



In a large bowl, beat eggs and milk together, using medium speed of an electric mixer. 

Add pumpkin, sugar, and cinnamon. Mix until well blended. 

Pour into a 9x13 pan that has been sprayed with cooking oil spray. 

Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped pecans. 

Bake at 350 degrees (F) for about 40 minutes, or until toothpick inserted into deepest part comes out clean. 


Serve warm or cold with whipped cream topping. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3025Calories from Fat 1663

 % Daily Value*

Total Fat 192 g295.4%

Saturated Fat 81 g405%

Trans Fat 0 g


Sodium 609 mg25.38%

Total Carbohydrates 301 g100.3%

Dietary Fiber 31 g124%

Sugars 255 g

Protein 57 g114%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet