Jenny's Pumpkin Pie Cake

Be the first to rate & review!

This is a delicious recipe for pumpkin pie without the traditional crust. We have been making this for 25 years, and everyone loves it.

Submitted by Jen Redding
Published on December 23, 2017
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
16
Cook Mode (Keep screen awake)

Ingredients

  • 1 package white cake mix

  • 1 stick butter (1/2 c.), melted

  • 5 eggs (divided)

  • 4 tsp cinnamon (divided)

  • 2 tsp nutmeg (divided)

  • 1 large can solid-pack pumpkin

  • 1 3/4 C sugar (divided)

  • 1 tsp salt

  • 1 tsp ground ginger

  • 1/2 tsp ground cloves

  • 1 cut heavy whipping cream

  • 1/2 stick cold butter (1/4 C)

Directions

  1. -Measure out 1 C of cake mix and set aside

  2. -Combine remaining cake mix with melted butter, 1 egg, and 1 tsp each of cinnamon and nutmeg. Mix well and spread onto the bottom of a 10-inch spring form pan that has been sprayed with non-stick baking spray

  3. -Combine pumpkin with remaining 4 eggs, 1 1/2 C sugar, 2 tsp cinnamon, 1 tsp nutmeg, salt, ginger, cloves, and cream. Mix well with a whisk and pour over unbaked crust

  4. -Combine reserved cup of cake mix with 1 tsp cinnamon, 1/4 C sugar, and cold butter. Mix until crumbly then spread evenly over top of cake

  5. -Bake at 350 degrees for 1 1/2 hours or until knife inserted into center comes out clean.

  6. -Makes 16 servings