Pumpkin Pie Cake with Yellow Cake Mix

My family loved this cake. It was easy and a great alternative to pumpkin pie. Part of my family was celebrating again the next day and they were having pie so I made this and it was a big hit.

Fantastic!

Great simple recipe. Remember that some butter says its salted so it will make your crust salty. Use sweet cream butter. If the pie mix is bland you could add a teaspoon of ginger. But I feel that a little experience baking and a great imagination created this recipe. Thank you!!

This is an awesome cake to make in the Fall. The smell of the cake in the oven is just the beginning! This cake has the texture of a traditional pumpkin pie, but it is so much better! The only change that I made was using pecans rather than walnuts and I flipped the cake over and covered it with a cream cheese frosting. I thought that would make it too sweet, but everyone loved it. The next time I make it, I am going to just dust it with confectioners sugar. This cake is also very easy to make. I am going to make it again very soon. Everyone at my work party raved over this cake and asked for the recipe.

Made this for Thanksgiving dessert, and loved it, and so did everyone else. We made the recipe exactly as listed, except for using a spice cake mix. Topped with whip cream. Will definitely be making this again!

This is the second year I have made this for Thanksgiving and it turned out great. So easy and not too sweet. Perfect.

great flavor! the crust was too thick for us….next time I will cut the cake mix in half.

An absolute hit! I was surprise that such an easy recipe made such a hit, other desserts weren’t even touched but this one! The only thing I did different was I used fresh pureed pumpkin than canned. Thank you!

This recipe it too good. I love it! I made this a few times and everybody raved over it. I made a few changes though: I used all pecans on top and I didn’t bother to flip it over. I used a cinnamon cake mix as well, and to simplify I used 4 tsp pumpkin spice. The second time I made this I put in in two 8×8 pans and cooked for less time so I could take it to two diff events which worked great. Will def make it again.

I have to say that I had no idea what to expect as I am not a baker but love to cook. I took this dessert to a business luncheon meeting. There was one piece left on the plate… need I say more! It was simple and quick to put together; it disappeared more quickly. I call that success! I’ll do this one over and over until I get it right! ?

This cake was very good, but plan to eat it within two days of cooking it. We found that it got soggy on the third day. It is a great alternative to pumpkin pie.

I did’t like this recipe at all!!! It was very bland and a waste of ingredients !! I would of been better off making a Pumpkin Pie.

My friend made this with a cream cheese and cool whip icing. It was great! Does anyone have a recipe for that icing to go on top?

Good, made it in Tri-Cities and everyone liked it.

A great alternative to pumpkin pie! I followed the recipe (although I had two 15-ounce cans of pumpkin), and I only used 3/4 cup of butter. Oh, and I baked it in a silicone bundt pan. It turned out delicious! It is like pumpkin pie on a crumbly cake crust. Very good. It took around 70 minutes for it to be as close to done as I would risk (I didn’t want the cake topping to burn), and it was still a little soft in the middle… But my husband scarfed it! His favourite part of our New Year’s feast, and he’s not a big dessert eater! Thanks for sharing, Rosie!

I love pumpkin pie, so I was wondering how this would compare for me. I still prefer a traditional ‘crust’ with pumpkin filling(a pie), over this dessert, as do most of my guests. It was good, just not great imho.

A great alternative to pumpkin pie. I don’t turn it over, but serve straight from the pan. The cake topping is surprisingly good.

This was great. I made it in a bundt pan & cooked for 63 minutes which was perfect in my oven. Didn’t use parchment paper, just Pam sprayed to coat the pan. Also only used 1/2 cup butter (probably because I used a different type of pan), but it was perfect. My husband looked at me like I was crazy when he saw me sprinkling the cake mix directly from the package onto the pumpkin filling. But at the end, he said it tasted like the perfect mix of pumpkin pie & coffee cake. Thanks

Love this recipe. I sifted the cake mix onto the pumpkin to take out any lumps before baking. Will use this at Thanksgiving!!! It’s a keeper

I changed this a bit, but not so much that I do not feel I can rate the original recipe. First, I added an extra 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice. I accidentally left the nutmeg out, but I will add it next time I make this. I spread the pumpkin part in the pan. After reading the reviews, I decided to mix the melted butter, the cake mix, and the chopped nuts (I used pecans) together rather than the drizzle method described in the instructions. Then, I carefully dropped the “crust” batter on top, and spread it out so it was even. After removing from the oven, I let the whole concoction cool over night, then flipped it over onto a cookie sheet, and spread a thick layer (about 1/2 inch thick) of cool whip on top. It was incredibly tasty!

This is delicious! I like it even more than pumpkin pie, my usual Thanksgiving favorite! I’ve made it several times now, sometimes flipping over as specified, and sometimes leaving right side up. I make it just as the recipe directs, except that I briefly toast the walnuts before using. One of my friends makes this every year as her holiday signature dish, and it gets rave reviews every time (I BEGGED her for the recipe!). Quick and easy, the perfect go-to dessert for Thanksgiving potlucks.