I discovered multiple lemon bread recipes while hunting for one. This bread has different flavors and is the moistest and best-tasting I could make it after multiple changes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 1 –9×13 inch cake |
Ingredients
- 1 (29 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 1 cup white sugar
- 3 eggs
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- ¾ cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
- Bake in the preheated oven 50 to 60 minutes. Cool before serving.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 408 mg |
| Sugars | 28 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was great! I used a spice cake mix instead and so didn’t add cinnamon because I wasn’t sure if it’d be too much. And I did half white and half brown sugar from all the reviews that said they used brown. I definitely liked it better than pumpkin pie and will make it again next year.
I did two things differently. First I did not add pecans because my family dislike nuts. Second I did not melt the butter I cut it into small pieces across the top. Everyone loved it.
I used brown sugar instead of white. Very good!!
This turned out great! I most definitely will make it again.
Mushy and bland. Cake topping way too sweet.
Really like it but made some pretty drastic changes: Halved the sugar; two eggs; 4t pumpkin pie spice instead of the cinnamon; no salt; doubled the pecans and left whole; halved the butter (if you melt and “froth” the butter til slightly brown first, its taste is greatly enhanced); and used about 1/6 of a spice cake mix on top.
I found a recipe almost exactly the same in a school fundraiser cookbook, and it is, indeed, to die for! I don’t like pumpkin pie, but I LOVE this, as does everyone who tries it! The only difference from this recipe is that the original called for pumpkin pie spice instead of cinnamon. It makes for a more complex, pumpkin pie-ey flavor. I’ve lost the original recipe, so I’m going to have to make it to taste, and then update my review with a recommended substitution.
If you love pumpkin pie but hate soggy piecrust this is the one to try! I spice the filling with my own favorites…cinnamon, ginger and cloves. But omit the salt…I don’t see why you need it. I would like to try other flavors of cake mix. Might be good with spice cake?? Definitely better served cold.
I was given this recipe years ago from a close family friend! Absolutely, the most wonderful way to combine a pie and cake…I love this recipe!
loved this I used spice cake mix instead and it was great.
I have made this several times. It is delicious. I also take a container of cool whip and mix in a little nutmeg and cinnamon to the cool whip to serve on top. AWESOME RECIPE!!!
I didn’t add the pecans, but maybe that would have helped. I did drizzle quite a bit of butter over the top, but every place that didn’t get butter was just raw cake mix in the finished product. I thought it would soak up the pumpkin mixture. Maybe I should have patted it down into the pumpkin mixture?
Great flavor. Crust was very thick and difficult to cut without making a mess. Inverted onto a plate and took care of that problem.
i made this because we accidently made too much mix for pumpkin pie, so instead of making 4 pumpkin pies we made some of this! it was good, but we didnt eat all of it, and ended up throwing half of it out.
Never made anything with Pumpkin before. So I used canned pumpkin. I did use a little over 3/4 cup butter to make sure the cake batter wasn’t too dry. This cake was to die for. Everyone loved it and none left over.
Absolutely wonderful. Love it more than real pumpkin pie. Followed recipe exactly except for cutting back on the butter. 3/4s of a cup seemed like too much so I cut out 2 tablespoons.
I made this exactly as directed and was quite disappointed. I was skeptical about just sprinkling the cake mix and drizzling butter on top but I figured some magic must happen and it would bake up nice. It didn’t. It was like bland pumpkin pie with dry cake mix on top. Maybe some people like the taste of straight cake mix, but no one at my dinner party ate more than a couple bites.
Made recipe as stated and it was fantastic! Took it to an anniversary party not realizing there would be cake and ice cream so I thought it wouldn’t be eaten… WRONG! Not a crumb was left!
This recipe used twice the amt of pumpkin than a similar recipe my mom has and I really like the thicker pumpkin layer. Yum! I made it in 2 8×8 pans, giving one away and keeping one for here at home. I probably should have taken it out at 50 min, but let it in 5 min more, but it is still great.
This is a great dessert! My family loved it and they are not afraid to tell me the truth! I used pumpkin pie filling from the can and added about 3/4 tsp. of pumpkin pie spice. This is a keeper!
I made this dessert and got RAVE reviews. I followed some of the other reviewer’s and added more cinammon (about a tsp) and added about 1 tsp Pumpkin Pie spice. We did wait more than one day to dig in and the wait was well worth it! I’ve already emailed this recipe to others.