Pumpkin Pie on Steroids – cake mix and nuts really ramps up the pumpkin pie flavor.
This is an old family recipe it so good that we call it pumpkin pie on roids. What makes this pumpkin pie so special is the addition of a yellow cake mix.
1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted
Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended. Pour in 9×13 dish. Then sprinkle dry cake mix over pumpkin. Sprinkle pecans over dry cake mix. Pour butter evenly over pecans. Bake at 350* for 50 min and ENJOY!!!!
Thanks to jreffner for sharing this dessert recipe.
 |
(40 votes, average: 3.40 out of 5)
Loading ...
Loading ...
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
Regarding your Pumpkin Pie on Steroids recipe, I have 2 questions:
1) what do you do with the butter?
2) how can you a} pour in the batter, add the cake mix, sprinkle the pecans AND THEN b} pour in the batter (again).
Thanks
The melted butter gets pour over the cake mix (see next to last instruction) however… I make this often, and adapted the recipe by using a stick to stick and a half (depending on how decadent I feel…) of butter, sliced into thin pats and placed at even intervals across the top of the pan. The butter still ends up melted and evenly distributed – that is the key. Dry cake mix = powdery top. Buttery cake mix = yummy crust! So just make sure the butter is distributed evenly and it comes out wonderful! I also add extra pecans, just because I like them. As with the original recipe – I heeded the warning to make some to give some to someone else so that you don’t eat the whole pan yourself — so I divide it between 2 8″ cake pans (those foil with lid ones are great!) and give one away. It *really* is that good!
I plan to make this pumpkin cake. Woudl you suggest a frosting on top or a simple topping as whipped cream?
Personally, I would put on come whipped cream. But I am not a frosting person. I think this is rich enough on its own.
Tried this last weekend – excellent! Got lots of compliments, and was great with a little Cool Whip. Will be making this again, and trying a couple of modifications:
1) adding the usual pumpkin pie spices like cloves and nutmeg
2) using more of the pumpkin mix, since the cake “crust” ended up being so thick
I am considering cutting up a pumpkin and boiling it mushy instead of canned pumpkin. I wonder if this will make a difference?
I seriously can not wait to make this Pumpkin Pie!!! YUM! It makes my mouth water just thinking about it!
This dish is coming with me to a pot luck tonight, surprisingly tasty, I enjoyed this dessert quite a bit!
Thanks for sharing this recipe.
I’ve made this before and really like it even though I am not a big “pumpkin” fan. I have also had it drizzled with a thin icing.