My Sweet Marie

Pumpkin Pie Cake

Posted on: October 14, 2013

Thanksgiving is not Thanksgiving without pumpkin pie! Having said that, I wasn’t in the mood to make pastry so this was our pumpkin pie this year! Oh what a treat it is, you must try this! You can really play with this recipe by varying the type of cake mix you use or the pie filling, in this case, I made pumpkin as follows:

Ingredients:

  • 1  can pumpkin puree (29 oz or 796ml)
  • 1 can of evap. milk or coconut milk if milk allergies are an issue
  • 3 eggs
  • 1 cup white sugar ( I did 3/4 c.)
  • 1/2 tsp salt
  • 4 tsp pumpkin pie spice
  • 1 yellow or spice cake mix (gluten-free) 18.5 oz
  • 3/4 cup butter or non-dairy spread
  • 1 cup chopped walnuts

Directions:

  1. Preheat oven to 350. Lightly grease a 9×13 pan.
  2. In your mixer, blend pumpkin, eggs, sugar, milk, salt and spice. Mix well. Pour into your greased pan.
  3. Sprinkle the dry cake mix over top the filling. Melt the butter and drizzle it over the cake mix. sprinkle nuts over the top.
  4. Bake for 55-60 minutes till golden on the edges.
  5. Can be served warm or cold with or without ice cream or whipped topping.
  6. Enjoy!
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2 Responses to "Pumpkin Pie Cake"

is there onlyone sizecan of either milk. and can u use regulare cake mix.

Yes, good questions! The milk is usually a 10oz can and the cake mix can be a non-gluten-free, no problem!

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