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A slice of Pumpkin Pie Cake on a plate surrounded by pumpkins.

Pumpkin Pie Cake

A 1960's vintage recipe out of the cake mix era
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Dessert
Cuisine American

Ingredients
  

Cake mix base layer

Pumpkin Pie filling

  • 3 1/2 c. pumpkin puree 29 oz. can
  • 3 eggs
  • 2/3 c. evaporated milk whole
  • 2/3 c. brown sugar
  • 1 tsp. Pumpkin Spice Blend
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

Nutty top layer

  • 1 c. cake mix
  • 1 c. nuts chopped
  • 1/3 c. unsalted butter room temp
  • 1/3 c. brown sugar

Homemade whip cream

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

Instructions
 

  • Preheat oven to 350 degrees. Grease 9 x 13 cake pan.

Base Layer

  • Place cake mix in mixer, add egg and melted butter and mix together. Press mixture into bottom of pan.

Pumpkin Pie Filling

  • In the mixer, combine pie filling ingredients. Spread on top of cake mix base 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 degrees 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.
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