Gluten Free Pumpkin Pie Cake Recipe
Try this delicious and easy pumpkin pie cake recipe! Perfect for holiday parties and family gatherings.
Servings 12 servings
Calories 209kcal
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon cloves
- ½ teaspoon ginger
- 2 large eggs
- 1 can pumpkin puree
- 1 can evaporated milk
- 2 tablespoons butter refrigerated
- ½ package vanilla cake mix gluten-free
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together dry ingredients. In a separate bowl, beat eggs until light and pale yellow. Add eggs, pumpkin puree, and evaporated milk to the dry ingredients and mix well. Pour into a greased 9×9 baking dish. Set aside.
- Cut the butter into small cubes. Place in a small bowl, and slowly add in the cake mix. Mix with a fork until the mix combines with the butter and becomes crumbly. Evenly pour the cake topping on the pumpkin pie.
- Bake on 425°F for 15 minutes. Decrease the oven temperature to 350°F and bake for another 40-45 minutes, until a toothpick comes clean.
- When the pumpkin pie cake finishes baking, let set for about 1-2 hours, then serve. Top with whipped cream and enjoy!
Nutrition
Calories: 209kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 307mg | Potassium: 187mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5685IU | Vitamin C: 2.1mg | Calcium: 140mg | Iron: 1.1mg