Easy Pumpkin Autumn Dessert (Printer-Friendly)
A warm autumn dessert blending spiced pumpkin and crunchy cake for a perfect seasonal treat.
# List of Ingredients:
→ Pumpkin Base
01 -
1 can (15 oz) pure pumpkin purée
02 -
1 can (12 oz) evaporated milk
03 -
¾ can (10.5 oz) sweetened condensed milk
04 -
3 large eggs
05 -
2 teaspoons pumpkin pie spice
06 -
½ teaspoon salt
→ Topping
07 -
1 box (15.25 oz) yellow cake mix
08 -
2 sticks (226 g) unsalted butter, melted
→ Serving
09 -
vanilla ice cream, for serving
# Preparation Steps:
01 -
Set oven temperature to 350°F and grease a 9x13-inch baking dish.
02 -
In a large bowl, whisk together pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth and homogeneous.
03 -
Transfer the pumpkin mixture into the prepared baking dish, spreading evenly with a spatula.
04 -
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring full coverage without exposed areas.
05 -
Drizzle the melted butter uniformly over the cake mix layer to moisten as much as possible, promoting even browning and crunch.
06 -
Bake the assembled dish in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean while the custard underneath remains slightly set. Tent with foil if browning too quickly during the last 10 to 15 minutes.
07 -
Allow the cake to cool at least 30 minutes for the custard to firm up. Cut into squares and serve warm or room temperature, accompanied by vanilla ice cream.
# Additional Suggestions:
01 -
For crispier topping, use clarified butter to reduce moisture content.
02 -
Letting the cake rest before slicing prevents runny pieces and ensures clean cuts.