Description
An easy, soulful dessert that combines silky pumpkin, cozy cinnamon, and a crisp golden topping for a delicious fall treat.
Ingredients
Scale
- 30 ounces pumpkin purée
- 12 ounces evaporated milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 15.25 ounces yellow cake mix
- 1 cup salted butter (melted or cold)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in.
- Drizzle melted butter evenly over the cake mix or place thin pats of cold butter on top.
- Scatter chopped walnuts or pecans over the butter layer.
- Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Serve warm with whipped cream or vanilla ice cream.
Notes
For dairy-free, use evaporated coconut milk and vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg
Keywords: pumpkin, dessert, fall, dump cake, easy recipe, crowd-pleaser