Six Sisters' Stuff · by Steph Loaiza★ 5.0 (20)
Pumpkin Pie Cake Recipe
NUTRITION · PER SERVING65M COOK
CAL 14%·PRO 12%
CARBS 40G55% OF CAL
3G FIBER26G SUGAR11G OTHER
FAT 13G42% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of traditional pumpkin pie and cake with a tender crumb, warm spices, and sweet caramel drizzle. Lighter and fluffier than pie but with all the seasonal pumpkin flavor.
dessertamericanbaked good🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Six Sisters' Stuff →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 16 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- 1 ½ cup sugar
- 3 eggs
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15.25 ounce box yellow cake mix
- 1 cup butter
- 1 cup chopped pecans
- whipped topping (optional garnish)
- caramel topping (optional garnish)
At a glance
PER SERVING · TIME 65M
CAL 14%·PRO 12%
CARBS 40G55% OF CAL
3G FIBER26G SUGAR11G OTHER
FAT 13G42% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 225mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.