Do you love pumpkin pie? I love pumpkin pie and I’ve found a better way to have it. Better than Pumpkin Pie Bars!
I admit, I made it skeptically because its made with a box cake mix for the crust and the crumble on top. But I was so surprised and its totally worth making. The taste of the cake with the pumpkin pie filling, makes it so much better than just the pie!
Are you ready, cause we are going to remake pumpkin pie! First you preheat your oven to 350 degrees and grease a 9 x 13 cake pan. Then pull all of these ingredients together…
Set aside 1 cup of the cake mix…
Combine the rest of the cake mix, melted butter, 1 egg, and mix until well combined…
Spread the mixture into the prepared pan…
In a large bowl add the pumpkin, brown sugar, milk, 3 eggs, pumpkin pie spice, cinnamon, and mix until well combined…
Spread the mixture over the cake mix mixture in the prepared pan…
In a small bowl combine the reserved cake mix, granulated sugar, and butter…
Mix with a fork until it resembles small crumbs…
Sprinkle over the pumpkin mixture…
Bake for 50 minutes or until the top is golden. Cool to room temperature on a wire rack and refrigerate for 4 hours or until chilled.
- 1 pkg box Yellow Cake Mix, separated
- ⅓ cup butter, melted
- 1 Egg
- 2 – 15oz cans Pumpkin Puree
- 1 cup Brown Sugar
- ⅔ cup Milk
- 3 Eggs
- 2 Tablespoons Pumpkin Pie Spice
- 1 Tablespoon Cinnamon
- ¼ cup Butter, chilled
- ½ cup Granulated Sugar
- Preheat the oven to 350 degrees and grease a 9×13 inch cake pan.
- Set aside 1 cup of cake mix. Add the rest of cake mix, melted butter and 1 egg and mix until well combined. Spread the mixture in the bottom of the prepared cake pan.
- In a large bowl combine pumpkin, brown sugar, milk, 3 eggs, pumpkin pie spice, cinnamon and mix well. Spread this mixture over cake mix mixture.
- In a small bowl combine the reserved cake, granulated sugar, and butter. Using a fork mix until the mixture resembles small crumbs. Sprinkle over the pumpkin mixture. Bake for about 50 minutes or until the top is golden. Cool to room temperature on a wire rack and refrigerate for about 4 hours or until completely chilled.
Be sure to check out these other Pumpkin-y and/or Fall/Autumn-y recipes from our archives!
Thanks for pinning!
Related:
-
I occasionally talk about our love for our whole grain Pumpkin Oat Muffins (that can…
-
Raspberry Scones Recipe
I made this today and it is AMAZING! The name fits perfectly. In case anyone is wondering if the recipe still works with a 29 oz can of pumpkin rather than 2 15 oz cans, that’s what I used and it worked great. Thank you for sharing!
My mother-in-law has been making this for years and it is my favorite recipe she has passed down. I usually skip dinner and double up on pumpkin cake!
Made the pumpkin pie cake. Was wonderful. Thankx for sharing your recipe.
We’ve made this in our family for years however we add cream cheese into the pumpkin mix so it’s more like cheese cake, & use powdered sugar instead of brown. But regardless, it’s pretty darn similar & it’s so good. Admittedly I have made this about 6 times in the past few weeks 🙂
I’m making this TONIGHT!
Whaaaaattt?! I am TOTES making this.
I’m adding this to my list of Thanksgiving items, sounds easy and great, love Pumpkin Pie. Mary in NY
Not a big fan of pumpkin pie, but love a good pumpkin cheesecake – I don’t think I’ve heard of a pumpkin cake like this before though. Sounds like it will be easier to transport and serve at a potluck style meal 🙂