My mother passed down this traditional Australian recipe to me. These delectable bikkies (biscuits) were initially cooked with love and sent in care packages to our warriors serving overseas. Because I am an Australian residing in Japan, I can attest to the fact that the substitutions are effective because I have had to do so.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- 1 (29 ounce) can pumpkin
- 1 cup white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
- 2 cups frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 457 mg |
| Sugars | 33 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Eady and a big hit!
I love this recipe!!
this is my go to holiday dessert. it is easier than pumpkin pie and more flavorful.
I made it in 9×13 pan. Didn’t try to turn it over! Delicious hot! Better cold!
This is a wonderful pumpkin-y cake and I enjoy it so much more than Pumpkin Pie. It is easy to make and I have even made it to give as gifts around the holidays. If there was a way to give half stars when reviewing I would have rated it a 4.5.
This is a great pumpkin recipe! In my job as a wine dept. manager for a chain of spirit shoppes, Thanksgiving is one of the BIG holidays for wine & food pairings. I’ve made this for the last three years and even people who hate pumpkin LOVE this recipe and have even begun asking for it! I pair it with a Brut or Extra Dry Prosecco or Sparkling wine; since the dessert is quite sweet, the Brut and/or Extra Dry wines act as a nice counterpoint. I particularly enjoy this recipe because it’s EASY and quick; I’ve also made it for my family and friends and everyone raves about it. NOTE: Make sure you line the pan-it’ll make your life much easier in the end.
dry
I had such high hopes for this recipe but it proved to be too sweet for my tastes, which is really saying something! The first bite or two was wonderful but was too much after a big meal (that’s a lot of butter). I might try it again with some modifications but would probably include it with lunch offerings, where the richness of the dessert stands out as a treat.
I make this when we want something sweet to eat but have little in the pantry to work with. Dosen’t everyone always have a box of cake mix and a can of pumpkin? I don’t use a full tablespoon myself, just about a teaspoon or so. I also add a teaspoon of pure vanilla extract to the “filling”. You can get by cutting the sugar back or using a reduced sugar/sugar free cake mix and fat free evaporated milk. It’s like cheater pumpkin cobbler!
Family loved this. Would do nothing different!
Yummy! Like a pumpkin pie crisp! I added chopped walnuts on top and they were a good addition. I didn’t have pumpkin pie spice, so used 2 tsp cinnamon, and 1/2 tsp ea. nutmeg, allspice, cloves and ginger as I do in my pumpkin pie filling. We may have this for Thanksgiving instead of pumpkin pie!
This is so good! I made it exactly as written except I added some cinnamon & vanilla to the pumpkin mixture and after I drizzled the butter on, I sprinkled about a cup of walnuts on. After this was cooked, I let it sit in fridge for about an hour and a half. Then I flipped it into a plastic 13×9 container w/ a lid and covered it and put back in fridge. Huge hit at the potluck! Thanks!
Not quite as good as the one I first tasted at a brunch. It had a little salty flavor to it. I will try again using unsalted butter – I hope that will make the difference.
Though I’m still a fan of traditional pie on Thanksgiving and Christmas days, I thought this recipe was delicious and will make it again! If you’re serving a crowd, this can definitely go farther for less effort than traditional pie. In an effort to increase the nutrition factor by just a little bit, I cut the white sugar to 3/4 c. and I thought it was plenty sweet enough since the cake mix and butter layer is pretty sweet on its own. I think next time I’ll even omit a tablespoon or two of butter and my guess is I’ll not notice the difference.
I made this for a pot-luck at lunch today. It was awesome! Everyone asked for the recipe. I did make a few minor changes. I used a butter cake mix and sprinkled 1 cup of chopped pecans over the top before drizzling butter. Perfect! This is a keeper!
I made this with my 5yr old grandson. He thoroughly enjoyed making this easy dessert. The only thing I added was one teaspoon of vanilla and a little more spices. I didn’t have pumpkin pie spice so I had to make my own. The entire pan was gone so fast I didn’t get but a small taste myself. Everyone really liked the crunchy cake mix texture opposed to the custard texture of the pumpkin. It’s a Keeper! Thanks for sharing.
We didn’t care for this recipe at all. It is certainly not a cake – the filling is much too mushy to be called that. The topping is tasty, but it does not invert well – it just fell apart.
The texture of this “cake” is not what I at all expected. The pumpkin portion is not as firm as pumpkin pie, therefore the contrast between the crunchy crust (which was the only good part) and the squishy pumpkin was just too much to handle! I won’t be making this ever again!
Thumbs up on my initial test from the family! I did a gluten-free version, using Pamela’s Gluten Free Vanilla Cake mix, which was around 21 oz instead of 18. It’s a keeper, we’ll be making it at Thanksgiving!
This was a hit with the whole family. I mixed semi sweet chocolate chips into the cake mix. The family polished it off. Thanks
I made this for the first time last Thanksgiving.. everyone LOVED it! it’s a nice twist on the regular pumpkin pie.