The Best Pumpkin Pie Cake
The Best Pumpkin Pie Cake (easy 4 ingredient recipe) - a simple Thanksgiving favorite that is so much easier than traditional pumpkin pie.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin pie cake
Servings: 12
Calories: 389kcal
Author: Mindy Boyd
- 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
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 top with your favorite topping.
I melt my butter on the stove in a small sauce pan. The cake will begin to have small cracks in the top when it is ready.
Nutritional information is approximate.
See tips, notes, and suggestions in the post above.
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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