Cake Mix Pumpkin Pie Filling Recipes

PUMPKIN PIE CAKE WITH YELLOW CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
• Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
• Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
• After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

PUMPKIN PIE CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
• Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
• Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
• Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
• Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

PUMPKIN PIE CAKE II

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.

PUMPKIN PIE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
• Bake in the preheated oven 50 to 60 minutes. Cool before serving.

CAKE MIX APPLE-SPICE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.