Recipe Monday: Pumpkin Pie Cake


The temperature has dropped just enough for everyone to start thinking about soups and fall foods. I grabbed this recipe from the Junior League of Northwest Arkansas’ cookbook Add Another Place Setting, and it’s perfect for the season.

My recommendation is to use your own whipped cream instead of Cool Whip. Have you done that before? I take a pint of whipping cream and whip it on high in my KitchenAid stand mixer for a few minutes and add some powdered sugar and vanilla extract. (I don’t measure so I honestly don’t know how much sugar or vanilla). Do this until soft peaks form.

You’ll never go back to the stuff in the tub if you make your own. Or if you think that’s too much trouble, then get the Reddi Whip in a can. Your kids will fight over squirting it in their mouths, and you’ll have one thing crossed off your to-do list.

Pumpkin Pie Cake


  • 1 (29-ounce) can pumpkin
  • 4 eggs
  • 13 ounces evaporated milk
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 (2-layer) package yellow cake mix
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped pecans
  • Whipped cream for garnish


Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Pour into a greased 9 by 13-inch cake pan.

Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix and sprinkle with the pecans. Bake at 350 degrees for 1 hour.

Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream.

RELATED: Try out some more of our wonderful recipes at AY Magazine!

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