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Easy Pumpkin Pie Cake

This easy pumpkin pie cake combines the best of both worlds (pie and cake!) to give you that excellent pumpkin flavor in a cake texture.
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Course: Dessert
Cuisine: American
Keyword: fall, pumpkin, thanksgiving
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 450kcal

Ingredients

Cake:

  • 1 each yellow cake mix
  • 1/2 c. butter melted
  • 1 lg. egg

Filling:

  • 1 each cream cheese 8 oz. softened
  • 1 each can pumpkin 15 oz.
  • 1/2 c. butter melted
  • 3 lg. eggs
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 350°.
  • Combine cake mix, egg, and butter and mix well.
  • Pat the mixture into bottom of lightly greased 13 X 9 inch baking pan.
  • In large bowl, beat the cream cheese and pumpkin until smooth.
  • Add the eggs, vanilla, and butter, mix well.
  • Next add the powdered sugar, cinnamon, and nutmeg. Mix well.
  • Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes.

Notes

  • Don't over bake the cake as the center should be a little gooey. 
  • You can also refrigerate the pie and serve later...garnished with the perfect touches of fall

Nutrition

Calories: 450kcal | Carbohydrates: 60g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 215mg | Fiber: 1g | Sugar: 58g | Vitamin A: 758IU | Calcium: 13mg | Iron: 1mg