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A cozy and easy fall dessert featuring a silky pumpkin custard layer topped with a buttery, crunchy crust made from yellow cake mix and pecans. Perfect for Thanksgiving and family gatherings.

Ingredients

Scale
  • 1 box yellow cake mix (15 ounces)
  • 1 can pumpkin (16 ounces, pure pumpkin puree)
  • 1 can evaporated milk (12 ounces)
  • 3 large eggs, lightly beaten
  • 1 ½ cups sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pecans, roughly chopped
  • 1 cup melted butter
  • Nonstick cooking spray
  • Whipped topping (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spray the inside of a 9×13-inch baking pan with nonstick cooking spray.
  3. In a large bowl, whisk together the canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
  4. Pour the pumpkin mixture into the prepared pan and spread evenly.
  5. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
  6. Scatter the roughly chopped pecans evenly over the cake mix.
  7. Drizzle the melted butter slowly and evenly over the top to moisten the cake mix.
  8. Bake for 55 to 65 minutes or until the top is golden brown and the edges are set.
  9. Let the cake cool for at least 1 hour to allow the pumpkin layer to set before cutting and serving.
  10. Serve with whipped topping if desired.

Notes

This recipe originally called for 1/2 cup walnuts and 1/2 cup pecans. It has been updated to use 1 cup of pecans only., You can reduce sugar to 1 cup or 2/3 cup instead of 1 ½ cups to make it less sweet., Use pure canned pumpkin (not pumpkin pie filling) for best results., Drizzle melted butter slowly to ensure even crisp topping., Bake until golden brown but not burnt for the perfect crunch., The cake sets nicely overnight and can be enjoyed chilled or warmed gently., Supports nut-free version by omitting pecans., Yellow or spice cake mix can be used; spice cake adds deeper autumn flavors., Leftovers store well refrigerated up to 4 days and freeze up to 2 months.

Nutrition

Find it online: https://margorecipes.com/this-easy-fall-dessert-vanishes-every-time-i-make-it/