Baba'S Pumpkin Cake Pie
A delightful pumpkin cake pie featuring a crumbly cake topping and creamy pumpkin filling. Perfect for fall gatherings or holiday desserts, it combines the warm flavors of pumpkin with a buttery, crunchy crust. Easy to prepare and sure to please both family and friends.
Ingredients
Instructions
- Crumble dry cake mix and margarine together as for pie dough in a bowl.
- Spray a 9 x 13-inch glass Pyrex dish with Pam.
- Pour pumpkin filling into the dish; sprinkle all crumbs on top of the filling.
- Bake the cake as you would a pumpkin pie, but bake 10 minutes longer than the can's instructions.
- Test for doneness by inserting a butter knife into the cake; if it comes out clean, the cake is done.
- May be served with Cool Whip.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the pumpkin filling. If you prefer a healthier option, you can substitute margarine with coconut oil or even use a plant-based butter for a vegan version. Ensure the cake mix is well crumbled with the margarine for a flaky texture, resembling a pie crust.
Serving Suggestions
This Pumpkin Cake Pie is delightful when served warm, topped with a generous dollop of Cool Whip. For an extra treat, consider pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also pairs beautifully with Cranberry Apple Punch for a festive touch.
Storage & Reheating
To store leftovers, cover the cooled cake pie with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire dish in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baba'S Pumpkin Cake Pie contains roughly 13 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it first until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the canned pumpkin, and adjust the spices to taste.
What can I use instead of white cake mix?
If you don't have white cake mix, you can use yellow cake mix as a substitute. Alternatively, you can make a homemade cake mix using flour, sugar, baking powder, and a pinch of salt for a more personalized touch.
How do I know when the cake is done?
To determine if the cake is done, insert a butter knife into the center. If it comes out clean, the cake is fully baked. Keep in mind that it may take longer than standard baking times, so be patient and check periodically.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).