Description
This easy fall dessert combines the flavors of pumpkin pie and buttery cake in one irresistible dish. With rich pumpkin filling, warm spices, and a crisp golden topping, it’s the ultimate treat for Thanksgiving, potlucks, or any cozy night in.
Ingredients
🛒 Ingredients:
1 can (15 oz) pure pumpkin purée
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar (or brown sugar for deeper flavor)
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Filling: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the prepared baking dish.
Add Cake Mix: Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir.
Add Butter & Nuts: Drizzle melted butter evenly across the cake mix. Sprinkle with nuts if using.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the filling is set.
Cool & Serve: Cool slightly before serving. Serve warm or chilled with whipped cream or vanilla ice cream.
Notes
- Use a spice cake mix for extra fall flavor.
- For a lighter version, substitute half the butter with applesauce.
- Let it cool fully before slicing for cleaner portions.
- Store covered in the refrigerator for up to 4 days; best served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall