PUMPKIN PIE MIX CAKE RECIPES

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PUMPKIN PIE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Pie Cake Recipe: How to Make It - Taste of Home image

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3 large eggs, room temperature
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts
Additional ground cinnamon

Steps:

  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.

Nutrition Facts : Calories 500 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 78g carbohydrate (52g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

EASY PUMPKIN PIE CAKE RECIPE - BETTYCROCKER.COM



Easy Pumpkin Pie Cake Recipe - BettyCrocker.com image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 12

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

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260 , CarbohydrateContent 34 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 22 g, TransFatContent 0 g

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EASY PUMPKIN PIE CAKE RECIPE - BETTYCROCKER.COM
This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.
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  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.
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