Best Pumpkin Pie Cake Iii Recipes
PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
EASY PUMPKIN PIE CAKE
This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 12
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, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 22 g, TransFat 0 g
PUMPKIN PIE CAKE RECIPE
Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!
Provided by Momma Cyd
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9x13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 113 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 80 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PUMPKIN PIE CAKE II
I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.
Provided by ZIPITY
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
- Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
- Bake in the preheated oven for 50 minutes. Keep refrigerated.
Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g
PUMPKIN PIE CAKE RECIPE - (3.9/5)
Provided by á-11135
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Set aside 1 cup of the cake mix for the topping. Mix remaining cake mix with 1/2 cup melted margarine and 1 beaten egg. Put in bottom of a 9x13-inch pan. Mix together pumpkin, remaining 3 eggs, brown sugar, 1/4 cup of the white sugar, milk and cinnamon. Spread over cake. Mix together reserved 1 cup cake mix, remaining 1/2 cup white sugar, and margarine. Sprinkle over pumpkin mixture. Bake for 50 to 55 minutes.
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