Grandma Susan's Pumpkin Cake

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“I have no idea where she got it, but this is how my mom always made her pumpkin cake. I've seen a few similar recipes, but none that quite matched it. Alternate ingredients are suggested for anyone wanting to keep it non-dairy.”
1hr 20mins

Ingredients Nutrition

  • Crust
  • 1 (18 ounce) package yellow cake mix, minus 1 cup set aside for topping
  • 12 cup margarine or 12 cup butter, melted
  • 1 egg
  • Filling
  • 23 cup milk or 23 cup non-dairy whipping cream
  • 2 eggs
  • 3 cups pumpkin pie mix (un-spiced) or 3 cups canned pumpkin (un-spiced)
  • Pumpkin Pie Spices
  • 12 teaspoon cinnamon
  • 12 teaspoon allspice
  • 12 teaspoon clove, ground
  • 12 teaspoon ginger powder
  • 12 cup brown sugar
  • Topping
  • 1 cup yellow cake mix, the cup reserved from the crust
  • 12 cup sugar
  • 14 cup margarine or 14 cup butter


  1. Crust: Combine ingredients and press into a baking pan.
  2. Filling: Combine until smooth. If not using pumpkin pie mix (pre-spiced) then add the Pumpkin Pie Spices (pumpkin pie mix already includes it). Pour over the crust.
  3. Topping: Combine all ingredients. The cake mix and sugar should be cut into the margarine with a knife, over and over until it is may small fragments almost like buttery crumbs (don't melt the margarine or blend it). Sprinkle over filling.
  4. Bake at 175C for 1 hour or longer, until inserted knife comes out clean.
  5. Serve with whipped cream ideally.

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