Description
A comforting, easy-to-make autumnal dessert that highlights a rich and creamy spiced pumpkin custard base topped with a buttery, crisp cake mix crust. This simple yet sophisticated dish perfectly captures the flavors of pumpkin pie without the complex crust work. Ideal for busy home cooks who want a gourmet result with minimal effort, this dessert is best enjoyed warm, making it a staple for family gatherings and cozy autumn evenings.
Ingredients
29 ounces pumpkin puree
12 fluid ounces evaporated milk
3 large eggs
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
15.25 ounces spice cake mix
1/2 cup pecans, coarsely chopped
1/2 cup butter, melted
Instructions
Preheat your oven to 350 degrees F.
Grease a 9×13-inch baking pan.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves until smooth.
Pour the pumpkin mixture into the prepared 9×13-inch pan.
Evenly sprinkle the dry spice cake mix over the top of the pumpkin mixture.
Sprinkle the chopped pecans over the dry cake mix layer.
Drizzle the melted butter evenly over the top of the cake mix and pecans.
Bake for 60 minutes, or until the edges are golden and the center is set.
Cool slightly before serving.
Notes
Ensure you use plain pumpkin puree rather than pumpkin pie filling. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate experience. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 38g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg