Do you want to know the one dessert that I make multiple times a year in November and December? Seriously. Not only is it a huge hit with our own family, it’s also a hit among anyone and everyone we take it to. I already made it for a party this past week and now we’ve made it again for my husband’s work Thanksgiving Dinner. Next, I’ll make it for my side of the family’s Thanksgiving dinner and then again probably for our Family Reunion Christmas Party on my husband’s side. Everyone always raves about it. Everyone always asks for the recipe, too!
It’s like pumpkin pie with a crumbly cake topping, which makes it even better than pumpkin pie! It’s delicious served with whipped topping on top. Let me make it easy for you. I will provide you a printable recipe, if you will just try it! If you’re taking it to a group function, be sure to print out several recipes so that you can hand them out when everyone wants to know what it is you made! I’m telling you, it’s good stuff. 🙂
This cake came from a recipe book I started as a child. I was homeschooled 10th grade through 12th grade, and while I was, when we’d cook something good, I’d write down the recipe so I could share it with my own family when I had one. I’m so glad that I did!
Pumpkin Pie Cake
1 can pumpkin (29 oz)
1 can evaporated milk (I always substitute with 1 1/4 cup of regular milk and don’t notice a difference)
1 1/2 cups of sugar or honey
1 t. ginger
2 t. cinnamon
1/2 . salt
1 yellow cake mix
1 cup chopped nuts
1 cup melted butter
- Mix first 7 ingredients and pour into ungreased 9×13 cake pan.
- Sprinkle dry cake mix over pumpkin (drizzle butter over mix).
- Sprinklie with nuts.
- Bake at 350 degrees for one hour.
This “cake” is so good topped with cool whip!
Be sure to print the recipe sheet here: Pumpkin Pie Cake Recipe Sheet