• Cooking Time: 60
  • Servings: 16
  • Preparation Time: 20


  • 1 (29 ounce) can pumpkin
  • 1 cup white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter, melted
  • 2 cups frozen whipped topping, thawed


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  • In a large bowl, stir together the pumpkin, sugar and eggs.
  • Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  • Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  • Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean.
  • Cool, then invert onto a serving dish.
  • Serve with whipped topping.


It's better than pumpkin pie!

Categories: Cake  Dessert 

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