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Pumpkin Pie Cake

Like a Pumpkin Pie nestled in the center of a crumb cake! Yummy. This is a good cake to make a day ahead and refrigerate overnight as the spices really come out then!"


1 Spice Cake Mix (reserve 1 cup for topping)
1 stick butter very soft
1 Egg

4 eggs
2 cans 13oz each Pumpkin
5 oz Sweet Condensed Milk
1/2 cup brown sugar
2 tsp cinnamon

1 cup reserved spice cake mix
4 TBS Butter, cold
1 cup chopped pecans (glazed are good here)
1 tsp cinnamon


Take out 1 cup of spice cake mix to reserve for topping. Mix rest with softened butter and egg and press into bottom of 9x13 cake pan.

Whisk eggs till combined and add to pumpkin, sweetened condensed milk, sugar and cinnamon. Pour over crust.

Chop butter into small pieces and combine with reserved cake mix with two forks till small crumbles, mix in nuts and cinnamon. Sprinkle mixture over filling in cake pan.

Bake at 350 degrees for 70 to 75 minutes. Cool completely and slice. Refrigerate leftovers, better the second day!

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12-18 servings

Nutritional Information
Per Serving

no nutrition information available

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