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Easy Pumpkin Pie Cake
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Prep Time:
10 minutes
Total Time:
1 hour 20 minutes
Indulge in a decadent fusion of creamy pumpkin pie and golden, crispy cake topping.
Ingredients:
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter, melted
  • 3/4 cup chopped pecans
  • Whipped cream, if desired
Instructions:
  • Preheat the oven to 350°F and generously grease a 13x9-inch pan with cooking spray; set aside.
  • Combine eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin, and evaporated milk in a large bowl, whisking until thoroughly mixed. Transfer mixture into pan.
  • Combine cake mix and melted butter in a medium bowl until well mixed (mixture will be lumpy). Add chopped pecans and sprinkle the mixture evenly over the pumpkin mixture in the pan.
  • Bake for 40-45 minutes until the center is set and the edges are golden brown. Allow to cool for 30 minutes before serving. For a chilled treat, refrigerate until cold. Cut into squares and top with whipped cream right before serving.

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