Easy Bake Pumpkin Cake

This easy recipe will fill the house with the sweet smell of cinnamon and spice. It’s perfect for potlucks, and family gatherings. Store leftovers covered in the refrigerator for a few days. Serve with whip cream or vanilla ice cream.

I came up with this recipe, or should say modified, because I did not have a yellow cake mix. I was going to make the well known “Dump Cake” with cherry pie filling, but didn’t have the right ingredients. So, I looked through my pantry and came up with something kind of like it, but in my opinion much better than my original thought. I also thought this would be perfect for this time of year. I love  pumpkin, and spice.

I wish I would’ve thought about taking pictures of this before I was into making it. I also stopped everyone from taking a bite long enough after serving it, so I could snap some pictures with my iPhone. They all laughed at me, but hey, who cares. I thought, yikes I have to make this into a blog post. I know all you other bloggers out there know what I’m talking about.

Print Recipe

Ingredients:

  • 1 pkg. – Trader Joes Pumpkin Bread Mix (or your favorite brand)
  • 5 oz. evaporated milk
  • 2 eggs
  • 1 30 oz. Can Pumpkin Pie Mix
  • 1 stick unsalted butter
  • 1 cup coarsely chopped pecans
  • 1/8 tsp. cinnamon
  • Pinch of ground nutmeg

Directions:

Preheat oven to 350 degrees F. Grease 9x13in glass baking pan with Pam or butter. Mix pumpkin mix, evaporated milk, & eggs in bowl. Pour mixture into baking pan. Sprinkle ½ of bread mix over pumpkin mixture. Run knife through mixture in a zigzag to combine some of the bread mixture into the pumpkin mix. Then, add remaining bread mix to top.


Sprinkle pecans and spices evenly over surface, and then drizzle butter over mixture. Bake for 40min. or until toothpick comes out clean. Keep an eye on your cake; it can burn easily in last few minutes. Let cool for 2 hours, then refrigerate or serve.

This recipe takes 5-10 minutes to prepare. Then, sit back, relax, and enjoy the wonderful smells coming from your kitchen as this cake bakes in the oven.

I hope you enjoy as much as my family did.

Bon Appetit!

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3 responses to “Easy Bake Pumpkin Cake

  1. Oh, my, my, this sounds like such a wonderful recipe, Tamara! Maybe a little whipped cream or ice cream on top? It will be great at Thanksgiving Dinner! You are so creative!!

  2. If anyone reads these comments I would like to add…
    I’ve made this recipe using yellow cake mix, pumpkin bread mix, and gingerbread mix. I think my favorite was the gingerbread mix. Next would be the pumpkin bread mix.

    I also like this recipe best when it is served cold. I have also eaten it 4 days later after sitting covered in the frig. Still delish

    It’s kind of like an upside down pumpkin pie with a yummy crust.

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