Easy Pumpkin Cake Pie

Something that I love about food is that it connects people to each other. Many times when I think about a certain dish, it brings back so many good memories. This recipe, Pumpkin Cake Pie, reminds me of friends that I made while living in the Caribbean. I was lucky enough to meet some of the best people while on the little island of Dominica. This recipe also reminds me of when my little family lived in Bakersfield, CA because this same group of friends was all in Bakersfield at the same time as well! We gathered a few times and my friend, Cami, would make this dessert for us. It was SO good. I want to thank Cami for being willing to share this scrumptious dessert with me.

This is a very easy dessert to whip up in a short amount of time. There are three layers to this dessert. The crust, the pie mix, and then the crumble. The crust is made of the cake mix, egg, and melted butter. The pie layer is made simply of the Pumpkin Pie Mix and evaporated milk mixed together. The top layer consists of a cup of cake mix and softened butter. Bake at 350 degrees for an hour and then let it cool completely and then chill for at least 5 hours. Pumpkin cake pie is exactly what it sounds like…a cake and pie with pumpkin. I hope you’ll try this recipe and make new memories with it!

**One important note, you cannot substitute the Pumpkin Pie Mix for pumpkin puree! For the past couple of months, I have been trying to track down some Pumpkin Pie Mix. I got impatient and used pumpkin puree and it was not the same! There is a difference between the two, so beware!

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Easy Pumpkin Cake Pie

(2 votes, average: 5.00 out of 5)

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dessert

By Kalia Lo – Serves: 12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

This yummy dessert is a cross between a cake and a pie! The best of both worlds. The crust along with a layer of cake and pie filling makes for a great dessert. Enjoy!

Ingredients

• 1 box of yellow cake mix, divided
• 1 stick of butter, divided (1/2 melted, 1/2 softened)
• 1 egg
• 30 oz. Libby's Pumpkin pie mix*
• 2/3 of canned evaporated milk
• cinnamon to taste

Instructions

1

Preheat over to 350 degrees.

Crust

2

Put the yellow cake mix in a bowl, but take out 1 cup and set it aside. Take 1/2 a stick of melted butter and put it in the bowl. Add an egg to the cake mix and mix it with a fork. Press the mix onto a 9x13 pan.

Filling

3

In that same bowl that you used to make the crust mix, put the whole can of Libby's Pumpkin Pie Mix along with 2/3 of the evaporated milk. Mix it. Pour it on top of the crust layer.

Crumble Cake Topping

4

Take the 1 cup of reserved cake mix and softened 1/2 stick of butter and put it in a bowl. Add cinnamon to taste into the bowl as well. Take a fork or pastry cutter and mash the ingredients up. Spread evenly over the 2nd layer.

Bake

5

Bake the pumpkin cake pie for about an hour at 350 degrees. If your oven runs hotter, bake at 335 degrees instead. Once the cake pie is done, let it cool for at least an hour. If time allows, chill it in the fridge overnight or for at least 5 hours and serve it with some whipped cream!

Notes

*You want to make sure to get Pumpkin Pie Mix! Not Pumpkin puree!