Easy Pumpkin Pie Cake


  • 1 cup unsalted butter softened
  • 3/4 cup sugar
  • 3 large eggs
  • 15 ounces solid-pack pumpkin
  • 12 ounces evaporated milk
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 teaspoons pumpkin pie spice
  • 1 box butter pecan cake mix Betty Crocker (15.25 ounces)
  • 1 1/2 cups chopped pecans
  • 2 tablespoons packed brown sugar


  • Preheat the oven to 350º Fahrenheit and grease a 9×13 pan with butter or cooking spray.
  • In a large bowl, mix together the butter and sugar. Mix well.
  • Add the eggs and mix again.
  • Add the pumpkin and milk. Mix again.
  • Add the salt, cinnamon, pumpkin pie spice and cake mix. Mix until well combined, scraping the sides of the bowl as needed.
  • Pour the pumpkin batter into the prepared pan.
  • Sprinkle the pecans over the batter.
  • Then sprinkle the brown sugar over the pecans.
  • Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
  • Serve warm with ice cream or whipped cream.

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