Description
This cozy dessert combines spiced pumpkin filling with a buttery cake topping and crunchy pecans. The result is a warm, sweet, and nutty treat — perfect for Thanksgiving, autumn gatherings, or any time you want a fall-inspired dessert.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar (or brown sugar for richer flavor)
1 tablespoon pumpkin pie spice
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
1 cup chopped pecans (plus extra for topping)
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Mixture: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the prepared dish.
Add Cake Mix: Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir.
Top with Butter & Pecans: Drizzle melted butter evenly over the cake mix. Sprinkle chopped pecans on top.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the pumpkin mixture is set.
Cool & Serve: Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- For extra nutty flavor, toast the pecans lightly before sprinkling on top.
- You can add a pinch of cinnamon or nutmeg on top for added aroma.
- Leftovers can be stored in the refrigerator for 3–4 days; reheat before serving.
- Optional: drizzle caramel sauce over each serving for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall