This cake is sweet, moist and totally nutty. A spiced pumpkin base is topped with cake mix, scattered with pecans and walnuts, then drizzled with melted butter. Enjoy as a dessert with a big scoop of ice cream.
I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie. - 10 Oct 2009 (Review from Allrecipes US | Canada)
Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients, not the sugar. - 04 Jun 2009 (Review from Allrecipes US | Canada)
This is our Favorite Cake - I have used a receipe similar to this for several years with a few minor differences - only use 2 tsp. Pumpkin Pie Spice, granulated sugar, 4 eggs plus 1 tsp. salt - 15 Nov 2009 (Review from Allrecipes US | Canada)