Pumpkin Pie Cake With Yellow Cake Mix Recipes

PUMPKIN PIE BARS WITH YELLOW CAKE MIX

Pumpkin Pie Bars with Yellow Cake Mix image

This delicious Pumpkin Pie Bars with Yellow Cake Mix is the perfect no-fuss and low-key Thanksgiving treat or just as a sweet surprise during those chilly autumn days. I make them for almost all our fall gatherings and holiday parties, and they're always well received by my hungry guests! Creamy and Delicious.

Provided by wholesomefarmhouserecipes

Categories Dessert

Time 1h10m

Number Of Ingredients 7

Ingredients

15 ounces Pumpkin Puree (1 can)
12 ounces Evaporated Milk (1 can)
3 Large Eggs
1 Cup Granulated Sugar
4 Teaspoons Pumpkin Pie Spice
18.25 ounces Yellow Cake Mix (1 package)
¾ Cup Butter Melted

Steps:

Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking pan with spray oil.
In a mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared 9x13 inch pan.
Sprinkle the dry cake mix over the top of the pumpkin mixture.
Melt the butter, then drizzle this over the top of the cake mix.
Bake at 350 degrees Fahrenheit for 1 hour or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 43 mg, Sodium 233 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 3 g, ServingSize 1 serving

EASY PUMPKIN PIE CAKE

Easy Pumpkin Pie Cake image

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

Ingredients

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

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

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