Here's the recipe link: The Best Pumpkin Pie Cake Recipe, Easy Pumpkin Smash by Natashalh on Hub Pages. I give it a Yum Rating of 5.
Here's how mine came out and my variations from the recipe:
The recipe calls for a 16 oz can of pumpkin puree but mine was just 15 ounces. The manufacturers must have changed the packaging quantity but the pumpkin pie cake turned out just fine all the same!
I had a glass baking dish that measured more like 16 x 9" (rather than the recommended 13 x 11" baking dish) which seemed to make very little difference.
Rather than use a medium sized mixing bowl to puree the pumpkin combination, I just used my immersion blender right in the saucepan in which I would bring the mixture to a boil.
Then it went over medium heat where it slowly came to a boil.
Then spread the melted butter over the dry mix and put it in to bake.
For 50 minutes at 350 degrees.
Try to let it cool a bit before serving.
Just a bit, if you can.