Requring just a little stirring and only a handful of ingredients, this pumpkin pie cake is the easiest dessert you'll make this holiday season!
130-ounce capumpkin pie filling (NOT pumpkin puree
1(12-ounce caevaporated milk
1(15.25-ouncbox yellow cake mix*
1/2cupchopped walnuts or pecans
12tablespoonsmelted salted butter**
Whipped cream for servingif desired
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
Combine the pumpkin pie filling, evaporated milk, eggs, and salt in a medium bowl. Stir vigorously to combine. Pour into the prepared baking dish.
Sprinkle the cake mix over the pumpkin mixture. Sprinkle the nuts over that, then pour the melted butter over all of it.
Bake for 45 to 55 minutes, until golden brown on top and bubbling at the edges. Cool for at least an hour before serving; serve with dollops of whipped cream if desired.
Uneaten pumpkin pie cake can be stored, covered, in the fridge for up to 5 days.
*I used Duncan Hines Classic Yellow but white cake mix or even spice cake mix would work.
**If all you have is unsalted, add 1/4 teaspoon salt to the butter before using it. The salt is necessary to make the pumpkin flavor pop.
Be sure to use pumpkin pie filling, not pumpkin puree in the pumpkin layer. Pie filling has sugar and spices already added, whereas puree does not. If you like, taste the pie filling before mixing it with the eggs and milk; you can add more spices if you think you want more cinnamon/nutmeg/cloves. It’s your cake so make it how you want!