Seems I’m not the only one with pumpkin on the brain at this time of year. As I’ve added over 500 pumpkin recipes to my All Things Pumpkin Pinterest board, various delectable versions of this dessert keep popping up. You may have seen it before, but let me entice you one last time before Thanksgiving with this variation of Better Than Pumpkin Pie Cake shared with me by my sister-in-law years ago.
Better Than Pumpkin Pie Cake
- 2 cups or 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons Pampered Chef Cinnamon Plus (or 2 teaspoons cinnamon and 2 teaspoons pumpkin pie spice)
- 1 (15 ounce) yellow cake mix
- ¾ cup butter
- 1 ½ cup chopped nuts (walnuts or pecans)
Combine pumpkin, milk, eggs, sugar, and spices. Pour in a greased 9×13 pan. Crumble yellow cake mix on top. Sprinkle with nuts. Melt butter; pour evenly over all. Bake 1 hour at 350°. Serve with whipped cream.
Just yesterday we made this family favorite again, using the “guts” of one of the kids’ pumpkin patch pumpkins. Another child had a friend over, and he oooo’d and ahhh’d over his sample. “Wait. You mean you baked a real pumpkin and made this out of it? That’s amazing!” Ha! It’s fun to be amazing every once in a while.
You, too, can be amazing, even with canned pumpkin and a boxed yellow cake mix. I promise I won’t tell!
Recipe first published on November 24, 2008.