Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin pie cake, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
What is your favorite holiday pie? Mine would have to be pumpkin as it is my husbands, too.
What if i told you that you could make a delightful pumpkin pie cake? It’s true! This is one of the best pumpkin desserts out there, folks. It combines the best of both worlds and you the result is a delectable pumpkin pie cake that is so moist and tasty it’ll make your head spin! Now, I’m not one for meddling around with desserts that are already amazing, such as pumpkin pie, but this recipe only makes it better.
One of the trippy things about this dessert is that you can’t tell what you are eating at times. One moment you think you are noshing on pumpkin pie and then the next your brain tells your taste buds that they are enjoying a delectable cake. It’s totally crazy…but in a good way. I plan to bring this pumpkin pie cake to my family’s holiday dinner. I know they are going to love it. I bet I may even receive a few pats on the back, too. We can all use an extra atta girl from time to time 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Many people enjoy this pumpkin pie cake with whipped cream (like me!) but others prefer to eat it with vanilla ice cream. The choice is yours 🙂