Pumpkin desserts are my lifeblood during the fall season.

As a kid, I can remember my mother always making pumpkin pie and some sort of pumpkin cake. I loved my mom’s creations! Well, I got to thinking…why not mix pumpkin pie and cake together? You would totally have the best of both worlds if you did that! So, I searched high and low for a recipe like this and I found one on the Cooking With Serena blog. What a score!

Serena easily explains the ins and outs of this recipe and just how to make it. Guess what? There aren’t any “outs”!

Are ready to get the details on this yummy recipe? Flip on over to the next page for a list of ingredients and carefully thought out instructions.

Enjoy!

Photo and recipe courtesy of Cooking With Serena.

I am a mega fan of pumpkin cakes and pies so you can imagine my delight when I came across this pumpkin cake dessert recipe over on the Cooking With Serena blog. I’m telling ya what, folks, this baby is gonna taste amazeballs!

Let’s see what Cooking With Serena has to say about this yummy recipe:

I want to share a delicious Pumpkin Pie Cake recipe. I got the recipe from Sarah and I baked it tonight. It is a wonderful cake for the holidays. it is very moist, and has a pie like bottom.

I am so glad you shared this recipe with us, Serena!

Ingredients

• – 1 (16oz) can Libby’s pumpkin
• – 1 ½ cups Domino sugar
• – 4 eggs
• – 1 (12 oz) can evaporated milk
• – 1 teasp salt
• – 2 teasp pumpkin pie spice
• – 1 box Duncan Hines yellow cake mix
• – 2 sticks Kerrygold butter, melted
• – 1 cup chopped pecans

Instructions

Combine pumpkin, sugar, eggs evaporated milk, salt ans spice.
Mix well and pour mixture into greased 9×13 pan.
Sprinkle dry cake mix over pumpkin mixture.
Drizzle melted butter over the cake mix.
Sprinkle chopped pecans over top.
350F 1 hour
Cut cake in squares and top with whipped cream.