Pumpkin Pie Cake Recipe
This easy 4-ingredient pumpkin pie cake recipe is made with yellow cake mix, pumpkin pie filling, eggs, and butter. Mix it in one bowl for an easy fall dessert that tastes like pumpkin pie without the crust. Serve warm with vanilla ice cream or whipped topping for Thanksgiving and holiday gatherings. Originally sponsored by Hiland Dairy.
Servings: 12
Calories: 389kcal
Ingredients
- 1 can pumpkin pie mix 30 ounces, not pumpkin puree
- 4 eggs
- 1 box yellow cake mix 15.25 ounces
- 1 cup Hiland unsalted butter 2 sticks
Instructions
- Preheat oven to 350°. Spray the bottom of a 9" X 13" pan with cooking spray.
- Melt Hiland unsalted butter.1 cup Hiland unsalted butter
- In a large mixing bowl mix pumpkin pie mix and eggs until combined. Add cake mix and melted butter and stir until combined. Batter will be lumpy.1 can pumpkin pie mix, 4 eggs, 1 box yellow cake mix
- Pour into prepared pan and bake for 30-40 minutes or until the cake is no longer jiggly and the edges begin to brown and pull away from the sides of the pan.
- Let cool and serve topped with your favorite topping.
Video
Notes
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Serving: 1piece | Calories: 389kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 603mg | Potassium: 143mg | Fiber: 6g | Sugar: 19g | Vitamin A: 6430IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg