Description
A deliciously simple fall dessert with a creamy pumpkin base and a crunchy, buttery cake topping.
Ingredients
1 can (15 oz) 100% Pure Pumpkin Puree
1 can (12 oz) Evaporated Milk
3 Large Eggs
1 cup Granulated Sugar
1 tablespoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract
1 box (15.25 oz) Yellow or Spice Cake Mix
3/4 cup Unsalted Butter, melted or thinly sliced
1/2 cup Chopped Pecans (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or butter.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
Step 3: Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Step 4: Evenly sprinkle the dry cake mix over the top of the pumpkin mixture. Do not stir.
Step 5: If using pecans, sprinkle them over the cake mix layer.
Step 6: Drizzle the melted butter evenly over the top of the cake mix, ensuring you cover as much of the dry mix as possible.
Step 7: Bake for 45-55 minutes, or until the edges are bubbling and the topping is a deep golden brown.
Step 8: Remove from the oven and let cool for at least 15 minutes before serving to allow the bottom layer to set.
Notes
Ensure you use Pure Pumpkin, not Pumpkin Pie Filling. For extra crunch, toast the pecans before adding them.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg