Description
A incredibly easy and delicious fall dessert that combines a creamy pumpkin base with a buttery, crunchy 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 box (15.25 oz) Yellow Cake Mix
1 cup (2 sticks) Unsalted Butter, melted
1/2 cup Chopped Pecans (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with non-stick spray.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Step 3: Pour the pumpkin mixture into the prepared baking pan and spread it evenly.
Step 4: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer.
Step 5: Drizzle the melted butter as evenly as possible over the cake mix, ensuring most of the dry flour is moistened.
Step 6: If using, sprinkle the chopped pecans over the butter layer.
Step 7: Bake for 45-55 minutes, or until the top is golden brown and the center is set. Let cool slightly before serving.
Notes
Ensure you use Pumpkin Puree, not Pumpkin Pie Filling. For a spicier kick, add an extra teaspoon of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
