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Pumpkin Pie Cake With Chocolate Pecan Topping Recipe

Updated on July 29, 2017
CatherineGiordano profile image

Catherine Giordano enjoys creating and sharing recipes for home cooks who want delicious results with a minimum of fuss.

It’s a pie. It’s a cake. It’s a pumpkin cobbler. It is a quick and easy, scrumptiously delicious treat for anyone who likes pumpkin, chocolate, and pecans. And, who doesn’t?

You'll have a pumpkin-pie custard for the bottom layer, followed by a cake layer, all tooped off with a crunch topping.

Pumpkin Pie Cake with Chocolate Pecan Topping

Place slices of the dessert in extra large paper muffin liners and arrange on a tray for a special presentation.
Place slices of the dessert in extra large paper muffin liners and arrange on a tray for a special presentation. | Source

This is sure to become your go-to recipe whenever you need a quick and easy dessert for the family, for unexpected guests, for the bake sale, or to bring to a potluck. It uses ingredients you probably have on hand and makes 15 to 20 servings.

If you are bored with plain old pumpkin pie, try this for a little variety. This desert features a pumpkin custard for the bottom layer, followed by a cake layer, all topped off with a crunchy chocolate topping.

10 Reasons to Love Pumpkins

Pumpkin is a fast growing plant that grows on vines along the surface of the ground. It is a popular crop, cultivated around the world.The word pumpkin originated from the Greek word Pepõn which means large melon.

Pumpkin is a very nutritious food. It is mainly eaten in baked goods such as pumpkin pie and pumpkin bread, but it great as a vegetable side dish.

You can make your own pumpkin puree by steaming pumpkins or you can buy the canned puree.

Here are ten reasons to love pumpkin.

  1. Pumpkin contains anti-oxidants and thus guards against inflammation in the body and the diseases and ailments associated with inflammation.
  2. Pumpkin has a very high level of Vitamin A which helps prevent cataracts and other eye problems. It may also help prevent against lung and oral cancers.
  3. Pumpkin has high levels of Vitamin C which strengthens the immune system and encourages collagen production which helps the skin maintain elasticity.
  4. Pumpkin has a high level of vitamin E and is a good source of B-complex vitamins.
  5. Pumpkin is a great source of fiber which helps to keep the digestive system in good working order, helps reduce cholesterol, and aids in weight control.
  6. The orange color of pumpkins comes from their carotenoid content like beta-carotene. Carotenoids help prevent premature aging, cardiovascular disease, and some cancers.
  7. Pumpkin is rich in minerals like magnesium, copper, calcium, potassium, zinc and phosphorus. These minerals prevent the onset of cardiovascular disease and hypertension (high blood pressure). Magnesium promotes bone and tooth health. Zinc is great for the immune system, the health of the skin, and fertility.
  8. Pumpkin seeds are high in protein, B-vitamins, and iron. They are also high in plant based omerga-3 fatty acids, which help regulate cholesterol levels, protect against arthritis, promote healthy skin, and improve brain function The seeds also contain L tryptophan, a chemical compound that promotes feelings of well being and may alleviate depression.
  9. Pumpkin is a low calorie food. One cup contains only 49 calories.
  10. Pumpkin tastes good.

10 Reasons to Love Pecans

The pecan tree is a species of hickory tree that is native to Mexico and the southern regions of the United States. The word “pecan” is from an Algonquian word meaning a nut which requires a stone to crack.

Technically, the pecan is not a nut, but a “drupe”-- a fruit with a single stone or pit, surrounded by a husk. The seed is the part of the pecan which is edible. It has a rich buttery flavor.

Here are 10 reasons to love pecans.

  1. Pecans are rich source of energy. Like all nuts, pecans are very nutritious, but high in calories. One ounce (about 20 halves) contains 195 calories. Nonetheless, they can help promote a healthy weight because they increase the metabolic rate and produce feelings of satiety.
  2. Pecans are high in anti-oxidants which reduce inflammation in the body. Anti-oxidants help the body remove toxic oxygen-free radicals and thus, protect the body from cancer and other diseases.
  3. Pecans are heart-healthy because they are rich in monounsaturated fatty acids like oleic acid which helps to prevent coronary artery disease and strokes
  4. The regular inclusion of pecans in the diet helps to decrease total as well as LDL or “bad cholesterol” and increases HDL or “good cholesterol” levels in the blood.
  5. Pecans contain ellagic acid which has the ability to inhibit DNA binding of certain carcinogens, and thus, provides protection from cancer.
  6. Pecans are an excellent source of Vitamin E, which prevents heart disease, promotes respiratory health, helps in blood circulation, and is very good for the brain.
  7. Pecans are very rich sources of several important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.
  8. Pecans are also rich source of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
  9. Pecans are a good source of fiber to aid in proper digestion.
  10. Pecans taste good.

Recipe for Pumpkin Pie Cake with Chocolate Pecan Topping

This is a quick and easy recipe that requires only about 10 minutes to prepare. Add in about 50 minutes to bake and another hour to cool, and it is ready to serve in two hours.

Canned pumpkin is available all year long, so you can serve this whenever you want.

Ingredients

  • 1 15-ounce can pure pumpkin, (not pumpkin pie filling
  • 1 14-ounce can sweetened condensed milk
  • 3 large eggs
  • 4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 package Yellow Cake Mix
  • 1 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, melted

How to Make Your Own Pumpkin Pie Spice

You can buy pumpkin pie spice in a jar from the spice section of your supermarket of you can mix up your own. To make your own, mix the following spices together. Store the mixture in a clean small jar.

3 TBS ground cinnamon,

2 tsp ground ginger,

2 tsp ground nutmeg,

1 ½ tsp ground allspice

1 ½ tsp ground cloves

Click thumbnail to view full-size
The pumpkin-pie-cake-fresh from the oven is set on a wire rack to coolThe pumpkin puree is combined with the condensed milk, eggs, and spices.The cake mix has been partially poured over the pumpkin mixture.The pumpkin-pie-cake is ready for the oven.
The pumpkin-pie-cake-fresh from the oven is set on a wire rack to cool
The pumpkin-pie-cake-fresh from the oven is set on a wire rack to cool | Source
The pumpkin puree is combined with the condensed milk, eggs, and spices.
The pumpkin puree is combined with the condensed milk, eggs, and spices. | Source
The cake mix has been partially poured over the pumpkin mixture.
The cake mix has been partially poured over the pumpkin mixture. | Source
The pumpkin-pie-cake is ready for the oven.
The pumpkin-pie-cake is ready for the oven. | Source

Instructions

  1. Preheat oven to 350. Grease the bottom of a 13 X 8 inch baking pan. Melt the sticks of butter.
  2. Combine pumpkin, condensed milk, eggs, pumpkin pie spice and salt. Stir to blend well.
  3. Pour pumpkin mixture into the pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture.
  4. Sprinkle the chopped pecans and chocolate chips on top of the cake mix.
  5. Drizzle the melted butter on top of everything.
  6. Bake at 350 for 50 to 55 minutes or until the top is golden.
  7. Cool completely on a wire rack.
  8. Cut into 3 slices along the length and 5 slices on the width. Serve with whipped topping. The cake may be eaten fresh from the oven (after cooling) or it may be refrigerated and served cold. Refrigerate any leftovers.

Hints

Break the pecans into bits with your hands. It is easier than chopping. I buy pecans in bulk and keep them in the freezer.

Cut each stick of butter into 6 to 8 slices so it will melt quicker. Melt in a small pot on the stove or in the oven as it preheats. Watch to make sure the butter does not boil or burn.

I like to freeze the leftovers in little portion-sized plastic cups because this is so good I can’t stop eating it if I see it in my refrigerator. Fortunately, it is delicious straight from the freezer—just give it a couple of minutes to soften slightly. Or let it defrost completely. It’s good either way.

This dessert is wonderful for a party or when feeding a crowd. I found that cutting the dessert into squares and placing them in large muffin liners is ideal for a party or buffet. People won't need to cut a slice and the muffin liner eliminates the need for a plate.

Rate this Recipe

Cast your vote for Pumpkin Pie Cake

Pumpkin Pie Cake with Chocolate Pecan Topping

Pumpkin-pie-cake with chocolate pecan toping is a quick and easy to make. There's a layer of pumpkin pie filling on the bottom, then a layer f cake, and then it is topped with chocolate and pecans.
Pumpkin-pie-cake with chocolate pecan toping is a quick and easy to make. There's a layer of pumpkin pie filling on the bottom, then a layer f cake, and then it is topped with chocolate and pecans. | Source

Just for fun

How do you eat pumpkin?

See results

© 2014 Catherine Giordano

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    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Thanks facetube. Fall is not to far off. I'm looking forward to some pumpkin pie cake myself.

    • facetube profile image

      facetube 2 years ago

      Great pumpkin recipe! I am waiting for pumping season to give it a try! Thanks your sharing! Voted up!

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Be careful. It's quick and easy to make so this is great for a party--like maybe a Super Bowl party. However, it is so delicious, I can never stop eating it.

    • FatBoyThin profile image

      Colin Garrow 2 years ago from Kinneff, Scotland

      Sounds yummy - I'll have to give this one a go. Great hub.

    • oceansnsunsets profile image

      Paula 2 years ago from The Midwest, USA

      Catherine, that is something I would like to try for sure. I have made things in the past, with half of it with or without nuts, or chocolate, etc. on top. Depending on who the audience is. It would be neat to try it both ways. Sounds so yummy.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      I think cashews would be fine in place of the pecans. Cashews also have a rich buttery flavor. Thank you PaigSr for reading and commenting. If you try the cashews, let me know how you like it.

    • PaigSr profile image

      PaigSr 2 years ago from State of Confussion

      Don't really like pecans. How do you think this would be with cashews?

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      I'm glad you like this recipe, Tim.

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      oceansnsunsets: If you prefer not to use chocolate, just leave it out. You will still have a wonderful dessert. maybe put the chocolate chips on just half of the cake, so you can try it both ways. Thank you for reading and commenting.

    • profile image

      Tim Martin 2 years ago

      This looks awesome

    • oceansnsunsets profile image

      Paula 2 years ago from The Midwest, USA

      Hello Catherine, this sounds so good! I love recipes that have the cake mixture with them, there is just something about those. As for pumpkin desserts, those are a favorite too! I am not usually too fond of chocolate with pumpkin, but this may be just wonderful! Thank you for sharing it!

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      That was my thought too; so thank you! I will let you know. I am fixing many HP recipes this last year! All good so far.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Jackie Lynnley: I'd go with about two cups of your homemade pumpkin puree. A little more or less than the amount that comes in the can won't make a difference. Let me know how it turns out with the fresh puree.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      If I hadn't just made a dessert I would make this tonight. I just baked a pumpkin yesterday and divided it up into cup size freezer bags. Wonder how much I would use of the fresh pumpkin? I will come back to see if you know but would make a good question anyway. lol Thanks for sharing; I will fix it tomorrow! So easy.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      PurvisBobbi44: I'm so glad that you are inspired to bring all things pumpkin into your life. I thank you so very much for sharing this on your social media. That is the best compliment I could get.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Susan Deppner: Small confession. I based this recipe on one that I found on the internet a year or two ago. I added the chocolate chips and made some other changes. And, of course, I totally rewrote the instructions. My version is much better, if I do say so myself.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Say Yes to Life: Thank you so much for your praise. I hope you will get to try the recipe.

    • PurvisBobbi44 profile image

      PurvisBobbi44 2 years ago from Florida

      Hi,

      I am happy I read this hub because now I know what I need. I need Pumpkin baths, facials and add it to my weekly diet.

      What a great recipe and ways to use Pumpkins.

      Thanks,

      Bobbi Purvis

      I will send this to my Twitter friends and put it on my re-pin board at Pinterest.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Jo Haley: What greater compliment can anyone get than to have someone share to their social sites. Thank you so much. If you get a chance to try the recipe, come back and do the rating.

    • SusanDeppner profile image

      Susan Deppner 2 years ago from Arkansas USA

      Oh my, I never thought to use chocolate chips on a similar recipe that I make. Great idea! Love your tips! Congratulations on a very yummy hub of the day!

    • Jo Harley profile image

      Joleen Friesen 2 years ago from Alberta Canada

      wow! this is absolutely wonderful! I love to bake, cook...anything simply elegant and gourmet:) Thanks for sharing! I not only voted it up: I'm sharing it on my social sites as well!

    • Say Yes To Life profile image

      Yoleen Lucas 2 years ago from Big Island of Hawaii

      This sounds BEYOND delectable!!! I had just logged off HubPages, and this article came up. I HAD to log back on. Normally, I don't even pay attention to recipes, so that proves what an excellent job you've done. Congratulations on a well-deserved Hub of the Day!

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      FlorishAnyway, RTalloni, heidithorne, LadyFiddler: Thank you for your good wishes. I appreciate that you took the time to comment and offer congratulations. It's so exciting to come to my computer in the morning and see that my hub is HOTD.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      Alison Loker: I agree, the pumpkin, pecan, chocolate combo is so good. And the fact that it stats with a cake mix makes it super easy to make. It serves a crowd so it great for a party. it made from ingredients that you can keep in your pantry for when you need a quick dessert. Thanks for sharing your thoughts.

    • CatherineGiordano profile image
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      Catherine Giordano 2 years ago from Orlando Florida

      mySuccess8: Pumpkins and pecans seem to be a perfect match for each other. I froze the leftovers so I think I will have a slice right now for breakfast as an honor for HOTD.

    • LadyFiddler profile image

      Joanna Chandler 2 years ago from On planet Earth

      Beautifully done Hub my dear :) Keep up the good work!

    • heidithorne profile image

      Heidi Thorne 2 years ago from Chicago Area

      Big congrats on Hub of the Day, Catherine! Well deserved. Great photos.

    • RTalloni profile image

      RTalloni 2 years ago from the short journey

      Very nicely done--congrats on your Hub of the Day award, and thanks for more info on using pumpkins along with this recipe.

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      I'm back to say congratulations on HOTD! Well done!

    • Allison Loker profile image

      Allison Loker 2 years ago from Brooklyn

      Pumpkin is my favorite! Any time I consider baking a dessert, I always tend to lean towards a pumpkin based dish. It doesn't hurt that pumpkin and chocolate taste so great together!

      This cake looks de-lish! I can't wait to try it. Thanks for sharing and congrats on HOTD!

    • mySuccess8 profile image

      mySuccess8 2 years ago

      This recipe is sure to tickle my taste buds, especially when you have included two of my most favorite food ingredients, the pumpkin and the pecans, which are also healthy foods, as you have clearly explained. The instructions are clear, and I will really love to try this one. Congrats on Hub of the Day!

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      Yes, feel free to substitute walnuts, peach purple. I'm glad you found the recipe appealing. I think it is absolutely the best pumpkin dessert ever.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      thanks, i would love to have a slice please? We can't get pecans here, walnuts will do?

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      Thank you AliciaC for expressing such enthusiasm for my recipe. I hope you get a chance to try it. it is quick and easy to make and everyone will love it.

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      This sounds like a delicious recipe! I love the idea of combining pumpkin. pecans and chocolate chips. I love the information about pumpkins and pecans that you've included, too. Thanks for a great recipe and a useful hub.

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      BlossomSB: And thank you for reading and commenting. If you like pumpkin and pecans, you will like this. And chocolate. But who doesn't like chocolate?

    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      An interesting hub, both for the recipe and the information provided. Thank you.

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      Lady Lorelei: I'm so glad that the information I provided on pumpkins was useful to you. If you have a problem with inflammation, please search for information on "super foods." Cranberries, cherries, and walnuts would also be good foods for you to eat. And it just so happens, they are the ingredients in my recipe for Cranberry Cherry Pie with walnut topping. Buy some cranberries and put them in your freezer while they are still available in the supermarket.

    • Lady Lorelei profile image

      Lorelei Cohen 2 years ago from Canada

      What an excellent article on pumpkin. I am sure that pumpkins are very much under rated as a food source and often have their insides chucked into the trash. Yes, I hang my head in shame for I am guilty of this crime. I won't ever look at a pumpkin the same again. I suffer from chronic inflammation and had no idea that pumpkin was good for my illness. Pumpkin pie will officially now be one of my favorite fall desserts.

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      Thanks for commenting and voting up. , MsDora: It's a good thing I really like this. I made two batches to get good pictures. One batch went to a party and most of the other is in my freezer.

    • MsDora profile image

      Dora Isaac Weithers 2 years ago from The Caribbean

      Catherine, thanks for the interesting recipe and all the important info on pumpkin and pecans. Nutritious and tasty--a great combination! Voted Up.

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      FlourishAnyway: Thanks for reading and commenting. I had never heard of a drupe either until I researched pecans. I brought this dessert to a dinner party and everyone loved it.

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      I have never heard of a drupe, so I learned something! In addition, this looks delicious! Merry Christmas to you!

    • CatherineGiordano profile image
      Author

      Catherine Giordano 2 years ago from Orlando Florida

      Thanks Iris. Merry Christmas. I'm bring a platter of these to a party tonight. I'll let you know how they like it.

    • Iris Draak profile image

      Cristen Iris 2 years ago from Boise, Idaho

      That looks so delicious. If I wasn't so tired of baking I'd make it right now. Maybe next week. It looks so good!