Pumpkin pie is good, but this Magic Pumpkin Pie Cake takes it to a whole new level! Perfect pumpkin pie topped with crunchy, cakey goodness. It’s almost like a pumpkin cobbler! No need to mess with rolling out any dough or measuring out the topping ingredients. Just one box of Pillsbury Cake mix and a stick of melted butter!
I’m partnering with Pillsbury to bring you this delicious new recipe! I actually took one of my most popular recipes and made it even better by tweaking a few things. My Pumpkin Dump Cake Recipe has a layer of cream cheese and you pour the melted butter over the cake. But you have to be pretty careful pouring the butter or else you get some dry spots after baking. So, I just mixed the mix butter in with the cake mix and then crumbled it over the top! Viola! Problem solved!
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Want to know a trick to keep your whipped cream from getting “runny?” Add 1 tsp of instant pudding mix to the cream before you whip it! I like to use a white chocolate or a cheese flavor because they stay white.
If you like pumpkin pie, you’ll love this! It’s pumpkin pie on the bottom and then this sweet fluffy, crunchy goodness on top where the cake mix and the pie filling meet. I love pumpkin pie but sometimes I want more texture to it! And this is perfect!
Remember, pumpkin desserts (like banana ones) are always better the next day. So this is a great dessert to make the night before a party and then don’t stress about it the day of. Also, make sure you always let pumpkin pies cool 100% before you refrigerate them! If you pop them in the fridge when they’re still warm they can curdle a little and start to release moisture. Most people don’t know that, so there’s your tip of the day!
Magic Pumpkin Pie Cake
Ingredients
- 1 can 29 oz. pumpkin puree
- 2 cans 12 oz. each evaporated milk
- 4 eggs
- 1 1/4 C. sugar
- 1 tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 Pillsbury Yellow Cake Mix dry
- 1/2 C. butter melted
Instructions
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1. Preheat oven to 350 degrees and grease a 9 X 14 pan..
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2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice, I like to use a whisk. Pour into prepared pan.
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3. In a separate bowl combine dry cake mix and melted butter. Crumble over your pie filling. (You can sprinkle cinnamon sugar over the top if you want!)
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4. Bake for 40-50 minutes or until the center is set. It cake still jiggle, but just can't be liquid.
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5. Let cool completely before refrigerating.
Does this recipe really use 2 cans of evaporated milk? Your Pumpkin Dump Cake only uses one can. What a difference.
I would say YES to the 2 cans of evaporate. A single 15oz can of Pumpkin Puree calls for 1 can of evaporated milk, so a 30oz can will take 2 cans of milk..That size of a pan will hold all the ingredients..
Yes, I’d like to know the same thing that Julie asked back in August! TWO cans?? Does the second can of milk somehow replace the cream cheese originally called for in your dump cake? Please advise, as I would like to make this and would rather not go scouring the internet for a similar recipe. TIA! 😀
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Does the second can of milk in any way serve as a substitute for the cream cheese that was initially called for in your dump cake? I would appreciate it play tic tac toe if you could advise me, as I am interested in making this but would rather not search the internet for a recipe that is comparable.
ThankYou so much for sharing a recipe for such a mouthwatering magic pumpkin pie cake. I made this with my friends when they came to celebrate my anniversary.
Such delicious cakes I had to try making them at a meeting with friends.
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This MAGIC PUMPKIN PIE CAKE recipe looks absolutely delicious! I can’t wait to try it out for the upcoming fall season. The combination of pumpkin pie flavors and a cake-like texture sounds like a winning combination. And speaking of magical desserts, have you ever tried Pineapple Ice Cream? It’s a tropical delight that would make a fantastic pairing with this pumpkin treat. Can’t wait to indulge in the flavors of the season!
The recipe described in the passage is for a Magic Pumpkin Pie Cake that combines the flavors of a traditional pumpkin pie with a crunchy, cake-like topping. The recipe uses a box of Pillsbury cake mix and melted butter to create the topping, making it easy to prepare without the need for rolling out dough or measuring ingredients.
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