Pumpkin Pie Cake

Sometimes when two worlds collide they make a wonderful thing, such as this dessert. At first I was just curious as to what it would be like then after tasting it I fell in love. I like pumpkin pies, but in my family we all love the filling more than the pie crust. This will be a huge hit for us plus it’s easy to make ahead of time and not have to worry about a perfect pie cracking.

Pumpkin Pie Cake

(Adapted from it’s always autumn)


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1 yellow cake mix

1/4 C butter

1 egg

29 oz can pumpkin

1 1/2 C sugar

2 t cinnamon

1 t salt

1 t ginger

1/2 t cloves (you can sub nutmeg if you like)

4 eggs

2 – 12 oz cans evaporated milk

Preheat oven to 350 degrees. Heat butter until just melted, not hot. Whisk in one egg.

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Mix in yellow cake mix (mixture will be somewhat crumb-y).

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Sprinkle 1/2 of mixture into greased 9×13 pan, set aside remainder.

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Beat 4 remaining eggs in a large bowl and then stir in pumpkin.

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In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs.

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Stir in evaporated milk 1/2 can at a time.

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Pour pumpkin mix over crust, then sprinkle remaining crust on top – pan will be quite full.

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Bake at 350 degrees for 60-70 minutes (a knife inserted near the edge will come of pretty clean, but the center will still be a smidge jiggly). Cool completely and chill before serving with whipped cream or cool whip. Serves about 24.

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