Description
A deliciously easy fall dessert that layers a rich pumpkin pie filling with a buttery cake topping and crunchy nuts. Perfect for pumpkin spice lovers and holiday gatherings!
Ingredients
30 ounces pumpkin purée
12 ounces evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix (about 15.25 oz)
1 cup salted butter, melted
1 cup chopped walnuts or pecans (optional)
Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Mix until smooth, then pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Optionally, sprinkle a little extra pumpkin pie spice over the cake mix for added flavor.
- Melt the butter and pour it evenly over the cake mix layer, or cut the butter into thin slices and distribute them over the cake mix to ensure even coverage. Sprinkle the chopped nuts evenly over the top.
- Bake for 1 hour, or until the top is golden brown and the edges are set.
- Let the cake cool slightly, then serve warm with whipped cream or vanilla ice cream, and a sprinkle of pumpkin spice if desired.
Notes
- Cover and refrigerate leftovers for up to 4 days.
- Sprinkle extra pumpkin pie spice on top for an enhanced flavor.
- Serve warm for the best experience.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
