Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A bit more work than the usual dump cake, but oh so worth the effort. A wonderful addition to your Autumn dessert repertoire, won't dissapoint on any dessert table.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly grease one 9X13 baking pan.
  3. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
  4. Mix well and spread into the prepared pan.
  5. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
  6. Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top.
  7. Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes.
  8. Top cooled cake with whipped topping when ready to serve.
Most Helpful

My husband, who NEVER eats pumpkin pie, has requested that I make this every week...seriously! I've tried a couple of low sugar variations and we've decided that it tastes best using two 15 oz cans of Pumpkin, substituting Splenda for the sugar and with only 1/2 box of yellow cake mix for the topping, and only 1 stick melted margarine. I also substituted chopped walnuts.This gives you an awesome pumpkin base with a light streusel nut topping. A definite winner!!

texascherokee December 01, 2005

Way too rich. I didn't love the flavor combination of the yellow cake and pumpkin pie. The nuts with the pumpkin is a nice combo, but I will not make this again. It looks really pretty, but I will be scraping off the topping.

nikidust November 20, 2009

Wow!! What an awesome change from pumpkin pie which I am not a real fan of, but this is wonderfull!!!

pbjones4 November 17, 2009