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Pumpkin Pie Cake

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Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream.
Course: Dessert
Cuisine: American
Keyword: cake, pumpkin recipes
Servings: 12
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Equipment

Ingredients

BOTTOM LAYER

  • 1 box of cake mix vanilla, yellow or spice (reserve 1 c. for top)
  • 1 egg
  • ½ c. butter melted

PUMPKIN PIE FILLING

  • 3 ½ c. pumpkin puree (not pumpkin pie filling) 29 oz. can
  • 3 eggs
  • ⅔ c. evaporated milk
  • ⅔ c. brown sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

TOP LAYER

  • 1 c. cake mix (reserved from above)
  • 1 c. pecans chopped
  • ⅓ c. butter room temp
  • ⅓ c. brown sugar

HOMEMADE WHIP CREAM

  • 1 c. heavy cream
  • 2 T. sugar
  • 1 tsp. vanilla

Instructions

PREP

  • Pre-heat oven to 350°.
  • Reserve 1 c. of the cake mix into a separate bowl.

BOTTOM LAYER

  • Mix together remaining cake mix, egg, and press into melted butter in a 9x13 pan.

PIE FILLING

  • In a bowl, mix together pumpkin, eggs, evaporated milk, and brown sugar, spices and vanilla. Pour on top of the bottom layer.

TOP LAYER

  • In a bowl, combine ingredients and mix with fork or hands. Spread on top of pumpkin pie layer. Bake cake at 350° for 60-65 minutes.

HOMEMADE WHIP CREAM

  • Pre-chill your metal bowl and whisk attachment of mixer. Blend together ingredients in cold metal bowl and mix until stiff peaks form, about 3-4 minutes. Do not over beat.