Description
A simple and delicious pumpkin dessert that combines the flavors of pumpkin pie with a buttery cake topping. Perfect for fall gatherings.
Ingredients
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- 1 box yellow cake mix
- 1 cup (2 sticks) melted butter
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, and spices until smooth.
- Pour mixture into prepared dish.
- Sprinkle dry cake mix evenly over pumpkin layer.
- Drizzle melted butter over the top, covering as much as possible.
- Sprinkle with pecans if using.
- Bake for 50–55 minutes, until golden brown and set in the center.
- Cool slightly before serving. Best enjoyed with whipped cream or vanilla ice cream.
Notes
For a gluten-free option, use a gluten-free yellow cake mix and ensure all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg