No time for homemade pumpkin pie? This recipe is a super quick alternative. You basically dump everything into a cake pan and bake! The result is a gooey, pumpkin pie bottom layer with a rich, buttery topping.


  • 1 can pumpkin puree (15 oz.)
  • 1 can evaporate milk 12 oz.
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon ground clove
  • 1 package yellow cake mix 18.25 oz
  • 1 1/2 cups chopped pecans
  • 3/4 cup melted butter


  1. Combine the pumpkin, evaporated milk, eggs, sugar and spices in a medium sized mixing bowl. Stir until smooth.
  2. Once blended, pour the batter into a greased 9-inch x 13-inch cake pan.
  3. Scatter the dry cake mix evenly over the batter. Do not stir, just leave the cake mix sitting on top of the batter.
  4. Top with the chopped pecans and drizzle with the melted butter.
  5. Bake in a pre-heated 350 degree F oven for 50 to 60 minutes. The top with be golden brown and crisp when done.