Description
A fall dessert with smooth pumpkin flavor, crunchy pecans, and whipped cream.
Ingredients
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (12-ounce) can evaporated milk
4 eggs
1 cup sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (15.25-ounce) box yellow cake mix (just the dry mix)
1 cup chopped pecans (or walnuts, almonds, hazelnuts, toffee, or streusel)
1 cup unsalted butter, melted
1 (8-ounce) container whipped topping (optional topping)
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13 baking pan.
3. In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Batter will be runny.
4. Pour batter into greased pan.
5. Sprinkle the dry yellow cake mix evenly over the top and gently pat it down.
6. Spread chopped pecans evenly over cake mix layer.
7. Drizzle melted butter over entire surface.
8. Bake for 60–80 minutes, checking every 5 minutes after 1 hour until set.
9. Let stand for 5–10 minutes before serving.
10. Serve with whipped cream or vanilla ice cream.
Notes
Can be kept on the counter for a few hours after cooling.
Store in the refrigerator if not serving immediately.
Freezer-friendly for later use.
Alternative cake mix flavors may be used (vanilla, spice, butter pecan).
Can be made ahead and refrigerated or frozen.
- Prep Time: 12 minutes
- Cook Time: 60-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 24g
- Sodium: 289mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 64mg