• 1 can (29 ounce) pumpkin (not pumpkin pie filling)
  • 1 can (12 ounce) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 3 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter, melted

Is it pie or is it cake? This easy and delicious dessert will satisfy both!
Tales of the Dinner Belle
By Brenda Stanley
Want a delicious and festive dessert that is a breeze to make? My pumpkin pie cake really fits the bill.
It has all the goodness and flavor of a tradition pumpkin pie but with a crunchy and buttery texture that is both pie and cake. This dish is so simple to make and can be ready to eat in under an hour. Simply mix up the pumpkin pie filling and then sprinkle the cake mix and nuts over the top. The melted butter gives everything a delicious crunchy topping. This sweet treat will quickly become a favorite holiday dish.

Belle’s Pumpkin Pie Cake
1 can (29 ounce) pumpkin (not pumpkin pie filling)
1 can (12 ounce) evaporated milk
3 eggs
1 cup sugar
3 teaspoons pumpkin pie spice
1 (18.25 ounce) yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in a 9×13 baking dish that has been greased or sprayed with cooking spray. Sprinkle the dry cake mix evenly on top of the batter. Sprinkle the pecans over the cake mix. Evenly pour the melted butter over the top of the cake mix. Bake 50 minutes at 350 degrees. Cool. Top with whipped cream or ice cream if desired.