Quick and Easy Pumpkin Cake

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I LOVE pumpkin anything but particularly love it in a cake/brownie like version.  I make a mean Pumpkin Pie Cake with Cream Cheese Frosting but this recipe is even easier and faster which is great for when unexpected company arrives and you need something quick!

This also makes a big ol’ pan worth so I have no trouble feeding several cowboys and a few cowpokes with it.  It’s very moist and goes great with Cool Whip.

Do you have a dessert that you can whip up in a hurry?  I could always use some ideas!  I’m gettin’ lazy in my old age.

Recipe: Quick and Easy Pumpkin Cake

Ingredients

  • 1 large can pumpkin pie mix (has the sugar and spices in it)
  • 1 large can evaporated milk
  • 4 eggs
  • 1 white or yellow cake mix

Instructions

  1. Mix the pumpkin pie mix, cake mix, milk, and eggs together. Pour into 9 x 13 inch baking pan. Bake at 350F for 1 hour. Cool. Serve with whipped cream or frozen whipped topping, thawed. Serves 12 to 15.

Variations

For another version, you can combine the pumpkin mix, milk, and eggs together and pour into pan. Sprinkle dry cake mix over the pumpkin mixture. Drizzle 1 cup of melted butter over cake mix. Top with pecans. They both cook the same time. It just depends on your mood whether you want lots of butter, or not;)

Recipe by Lori Falcon
Microformatting by hRecipe.

Comments

  1. Jennifer B

    YUM! I am so not a good cook I love that it looks like I can handle this recipe! I love pumpkin all year round

    Posted on April 30, 2010
  2. Lori S.

    YUM, Lori! This looks AWESOME! I’m gonna have to try this sometime!!! I love pumpkin. :D

    Posted on April 30, 2010
  3. Brenda

    This looks fantastic and I want to make it but when you say a large can of pumpkin pie filling, are you referring to the 29 oz can? Other recipes I have found for this show only a 15-16 oz can. No extra sugar needed??

    Posted on May 6, 2010
  4. Brenda

    Okay, I finally got the chance to make this. I used a REALLY big
    can of pumpkin, the 29-30 oz. One 15-16 oz can of PET milk and of
    course the remaining ingredients. MY FAMILY LOVED IT! So much so,
    I made another one to take to work and it didn’ last the day. My family
    doesn’t care for pumpkin pie but loved this so much so I have already
    been asked to make this at the holidays.

    Posted on May 12, 2010
  5. Elaine

    Which of the two versions is the one in the picture. I want a slice of that one!

    Posted on June 12, 2010
    • A Cowboy's Wife

      The photo is for the recipe provided, not the alternate version. :)

      June 12, 2010
      • Anne

        Looks great.
        how do you think it would be as a layer cake for a birthday party?

        November 9, 2010
  6. Robin

    I was thinking about making these in a cupcake pan. Do you think that would work? Would I need to adjust the cooking time?

    Posted on October 14, 2011
  7. OneMom

    My daughter and I made this today and it turned out very yummy. Nice and easy with a great result! Thanks for sharing.

    Posted on October 23, 2011

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