Have you seen the recipe for pumpkin pie cake, but didn’t want to make it because it contained a cake mix? Today I have a version of that cake, but without the mix.

This homemade Pumpkin Pie Cake is just as quick and easy to make as the store-bought version.

There are many versions of pumpkin pie cake. You might have even seen some of them. They are essentially a variation of a dump cake, but with a crust-like layer on both the top and bottom.

All of the recipes for pumpkin pie cake that I have seen call for a cake mix. I don’t mind using an occasional cake mix, but I prefer making things from scratch when possible.

For this recipe, I used the same basic idea that I used for my pumpkin dump cake without the cake mix, but changed it up so that there was a crust-like layer on the top and bottom.

If you need a simple fall or Thanksgiving dessert, give this a try. I also have a gluten free version for you so if you are gluten free be sure to check out my Gluten Free Pumpkin Pie Cake without Cake Mix.

Yield: 15 servings

Pumpkin Pie Cake From Scratch without a Cake Mix

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The classic pumpkin pie cake but from scratch without the cake mix.

Prep Time 8 minutes

Cook Time 45 minutes

Total Time 53 minutes

Ingredients

Filling

• 1 - 15 ounce can pumpkin ( Not pumpkin pie filling, just canned pumpkin)
• 1- 12 ounce can evaporated milk
• 3 eggs
• 1 cup sugar
• 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice

Cake:

• 1¼ cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup butter, melted
• 1 egg

Instructions

Filling: 

1. In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
2. Set aside.

Cake:

1. In a separate bowl combine flour, 1 cup sugar, baking powder, baking soda, and salt.
2. Stir in melted butter and egg. Mix until well combined. Mixture will be somewhat dry and not like a batter.
3. Press half of the cake mixture into a 9x13 pan.
4. Pour filling over cake mixture.
5. Sprinkle remaining cake mixture over filling and press slightly.
6. Bake at 350 degrees for 45-50 minutes.
7. Serve with whipped cream or ice cream if desired.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 262mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 5g

Nutritional values are approxomite and aren't always accurate.

 Originally published October 2016. Updated November 2025.

The post Pumpkin Pie Cake From Scratch without a Cake Mix appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Pumpkin Pie Cake is an easy pumpkin dessert made from scratch and gluten free!

Gluten Free Pumpkin Pie Cake is my new favorite fall dessert. In fact, it is so good that it will be the pumpkin dessert I make for Thanksgiving this year. I love this!

There are many variations of pumpkin pie cake available. Most are similar to a pumpkin dump cake, but slightly different in that it has a crust like layer on the top and bottom.

I don’t mind using an occasional cake mix, but gluten free cake mixes can be expensive and hard to find, so I like to make a homemade version when I can.

For this recipe, I used the same basic idea I used for my gluten-free dump cake without cake mix, but I changed it up so that it had a cake-like crust both on the top and bottom.

It turned out so good! It was easy to make and my whole family loved it!

We can’t have nuts because of my daughter’s nut allergy, but if you can have nuts, I think chopped pecans would be delicious added to the topping.

If you are looking for a simple gluten-free holiday dessert, this recipe is perfect! I think you will love it!

Yield: 12

Gluten Free Pumpkin Pie Cake

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The flavors of pumpkin pie in a the form of cake in this gluten free pumpkin pie cake.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

Filling

• 1 -15 ounce can pumpkin
• 1- 12 ounce can evaporated milk
• 3 eggs
• 1 cup sugar
• 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice

Cake:

• 1/2 cup white rice flour
• 1/2 cup sweet rice flour
• 1/4 cup cornstarch
• 1/4 teaspoon xanthan gum
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup butter, melted

Instructions

For Filling:

1. In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
2. Set aside.

For Cake:

1. In a separate bowl combine rice flours, cornstarch, xanthan gum, 1 cup sugar, baking powder, baking soda, and salt. Stir in egg and melted butter.
2. Mix until well combined. It will be a somewhat dry mixture and not a batter that you can pour.
3. Press half of the cake mixture into the bottom of a 9x13 pan.
4. Pour pumpkin filling over cake mixture.
5. Sprinkle the remaining cake mixture and press slightly.
6. Bake at 350 degrees for 45-50 minutes.
7. Serve with whipped cream or ice cream if desired.

Notes

Bob's Red Mill 1 to 1 Gluten Free Blend can be used in place of the rice flour, sweet rice flour, cornstarch, and xanthan gum.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 354Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 297mgCarbohydrates: 57gFiber: 1gSugar: 37gProtein: 6g

Nutritional values are approxomite and aren't always accurate.

 Originally published October 2016. Updated November 2025.

The post Gluten Free Pumpkin Pie Cake appeared first on Lynn's Kitchen Adventures.

    

This week’s Souper Monday recipe is for a simple and inexpensive Ground Beef Tomato Macaroni Soup. It is perfect for fall and winter.

Ground Beef Tomato Macaroni Soup is a basic homemade tomato soup with ground beef and macaroni. It is quick and easy to make using basic pantry ingredients. 

My husband’s family has a recipe for tomato macaroni soup that they have been making for years. My husband grew up eating it. His parents and grandparents made it all them time. 

My husband and I ate it during our early years of marriage because it was so inexpensive to eat. I always thought of the recipe as a depression era recipe because it was so basic. In fact, it was almost too basic. 

My husband would totally disagree with that. He loves it because it is so basic. I, however, have never loved the soup because it felt like it needed something more. It needed more flavor and something to make it more filling. 

So over the years, I have come up with different versions of a basic tomato soup. I took my husband’s family recipe and turned it into different versions that are more filling and flavorful. 

This soup is my favorite version. It is a fairly classic tomato soup with ground beef and macaroni added.

I love this soup during the fall and winter. It is quick and easy to make, using ingredients I almost always have on hand. 

Can it be made gluten free? 

Yes, it can. I make it gluten free using gluten free pasta. The version is the picture is made with gluten free pasta. 

Ingredients  

• ground beef
• onions
• garlic
• tomatoes
• chicken or beef broth
• macaroni
• salt
• pepper

Yield: 10 servings

Ground Beef Tomato Macaroni Soup

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Homemade Ground Beef Tomato Soup is a quick and easy dinner using basic ingredients.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground beef
• 1 cup chopped onions
• 1 clove garlic, minced
• 3- 14 ounce cans diced tomatoes
• 2 - 14.5 ounce can beef or chicken broth
• 1 1/2 cups uncooked macaroni ( gluten free pasta works well too)
• salt and pepper to taste

Instructions

1. Puree tomatoes in a blender or food processor. Set aside.
2. In a large pan cook ground beef and onion until onion is tender and ground beef is done. Drain off any fat.
3. Add garlic to meat mixture and cook for 1 minute.
4. Add tomatoes and broth to meat mixture.
5. Bring to a boil. Stir in macaroni.
6. Reduce heat to low and cook for 10-12 minutes or until macaroni is tender.
7. Salt and pepper to taste.

Notes

If you are gluten free use gluten free pasta and be sure that your broth is gluten free.

Originally posted February 2020. Updated November 2025

The post Ground Beef Tomato Macaroni Soup appeared first on Lynn's Kitchen Adventures.

    

Do you need some easy fall recipes for your menu plan? This week’s menu plan is full of them.

Here is this week’s menu plan.

Menu Plan 11.2.25

Easy fall recipes for the week.

Martha Stewart's Classic French Toast Recipe

A classic French toast recipe made with a few easy tips.

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Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin Chocolate Chip Baked Oatmeal is a quick and easy breakfast your family is sure to love! It turns oatmeal haters into people that love oatmeal!

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Peanut Butter Chex Granola Bars

Peanut Butter Chex Granola Bars are a quick and easy homemade breakfast, snack, or lunchbox treat.

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Instant Pot Cheeseburger Helper

A homemade version of a favorite store bought dinner.

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Mexican Meatballs

Cook once serve twice with these easy to make meatballs.

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Enchilada Meatball Casserole

Use leftover Mexican meatballs for this delicious casserole.

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Oven Fried Potatoes

Oven fried potatoes are easy to make and work for breakfast, lunch, or dinner. They are a great side or the perfect breakfast for dinner.

Get the Recipe

Teriyaki Chicken Recipe

Teriyaki chicken is a family favorite that we have been making for close to thirty years.

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Martha Stewart's Tuna Salad

An easy recipe for a classic sandwich.

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Martha Stewart's Tuna Melt

Martha Stewart's Tuna Melt sandwich is a classic tuna melt made better.

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Microwave Apple Crisp

Apple crisp made easy in the microwave.

Get the Recipe

Pumpkin Pie Cake From Scratch without a Cake Mix

The classic pumpkin pie cake but from scratch without the cake mix.

Get the Recipe

The post Menu Plan 11.2.25 appeared first on Lynn's Kitchen Adventures.

    

This week’s gluten free menu plan is full of gluten free fall favorites.

Here is the plan. I made notes next to the ingredients that need to be gluten free but as always read labels to make sure that the ingredients are safe for your family.

Gluten Free Menu Plan 11.2.25

Fall favorites are on the menu plan this week.

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal was the first baked oatmeal recipe that I developed. It turns oatmeal haters into oatmeal lovers.

Get the Recipe

Gluten Free Dairy Free Waffles - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

Gluten free dairy free waffles are so good that no one will know that they are gluten free.

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Instant Pot Hard Boiled Eggs

Boiled eggs made easy in the Instant Pot.

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Turkey Chili

Turkey Chili is an easy and delicious dinner. It is full of flavor. Make ahead and freezer friendly.

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Thin Crust Gluten Free Pizza

Gluten Free Pizza can be delicious with this thin crust gluten free pizza recipe.

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Gluten Free Tomato Soup - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

Skip the can and make it homemade.

Get Recipe

Mexican Beef and Beans Casserole

Easy and delicious gluten free dinner!

Get Recipe

One Pot Green Chili Rice with Chicken

One pot green chili rice is a quick and easy dinner that is gluten free.

Get the Recipe

Bacon Salmon

Salmon cooked in bacon grease is so flavorful and delicious.

Get the Recipe

Gluten Free Pumpkin Cinnamon Rolls

Gluten free can be delicious! If you miss cinnamon rolls these gluten free pumpkin cinnamon rolls are a must make.

Get the Recipe

Gluten Free Chocolate Cherry Dump Cake without Cake Mix

Gluten Free Chocolate Cherry Dump Cake is a gluten free version of a classic recipe.

Get the Recipe

The post Gluten Free Menu Plan 11.2.25 appeared first on Lynn's Kitchen Adventures.