Description
A decadent and easy alternative to pumpkin pie, featuring a gooey pumpkin layer topped with a crunchy, buttery layer, perfect for fall gatherings.
Ingredients
For the pumpkin layer
- 1 large can pumpkin (not pumpkin pie mix)
- 4 pieces eggs
- 1 cup white sugar
- 1 can evaporated milk
- 2 teaspoons pumpkin pie spice (Add more if you like)
- 0.5 teaspoon salt
For the topping
- 1 box yellow cake mix (Spice cake works too)
- 1 cup melted butter ((two sticks))
- 1 cup chopped pecans or walnuts (Optional for crunch)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin, eggs, sugar, evaporated milk, pumpkin pie spice, and salt.
- Pour the mixture into a greased 9×13 baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the top, then sprinkle with nuts if using. Do not stir.
Baking
- Bake uncovered for 50 to 60 minutes, checking at the 45-minute mark. It should be set in the middle and golden-crisp on top.
- If the top looks too brown after about 40 minutes, loosely cover it with foil.
Cooling
- Allow the cake to cool for at least 30 minutes before serving to help the layers set.
Notes
This cake can be made ahead of time and stored in the fridge or frozen. Ensure to wrap tightly to keep the topping crunchy. Serve warm with whipped cream, ice cream, or caramel drizzle.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American, Holiday