Description
A cozy, easy dessert that captures fall flavors perfectly. Warm pumpkin base with buttery cake topping and crunchy nuts.
Ingredients
30 oz pumpkin puree
12 oz evaporated milk
4 large eggs
1 ½ cups granulated sugar
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup salted butter
1 cup chopped walnuts or pecans
Whipped cream for serving
Vanilla ice cream for serving
Instructions
1. Preheat oven to 350°F and grease 9×13-inch baking dish.
2. Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice in a large bowl.
3. Pour pumpkin mixture into the prepared dish.
4. Evenly sprinkle dry cake mix over pumpkin mixture.
5. Optionally sprinkle extra pumpkin pie spice.
6. Melt butter and pour over cake mix or slice cold butter and arrange on top for extra crunch.
7. Sprinkle chopped nuts evenly over the top.
8. Bake for about 1 hour until golden and set.
9. Let rest 20-30 minutes before serving.
10. Serve warm with whipped cream or vanilla ice cream.
Notes
Use pumpkin puree not pumpkin pie filling.
Cake mix is added dry.
Can substitute chocolate or spice cake mix.
For gluten-free option use gluten-free cake mix.
For extra crunch use sliced cold butter instead of melted.
Sprinkle toffee bits for a variation.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 29g
- Sodium: 223mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg