Pumpkin Dessert Recipe
Pumpkin Dessert Recipe photo by Taste of Home

Pumpkin Dessert Recipe

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"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES: 12-15 servings


  • 1 package yellow cake mix (regular size)
  • 1/2 cup butter, melted
  • 1 egg
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (5 ounces) evaporated milk
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons ground cinnamon

Nutritional Facts

1 piece: 319 calories, 11g fat (6g saturated fat), 62mg cholesterol, 377mg sodium, 50g carbohydrate (34g sugars, 2g fiber), 4g protein


  1. Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish.
  2. For filling, combine pumpkin pie filling, milk and eggs; pour over crust.
  3. For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
  4. Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving. Yield: 12-15 servings.
Originally published as Pumpkin Dessert in Quick Cooking September/October 2004, p39

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Reviewed Sep. 23, 2014

"I found this to be just okay. It was easy to make, but the pumpkin layer is not sweet at all and has a kind of pasty texture. I guess I was expecting it to be more pumpkin pie-ish. My husband put whipped cream on his and said it was good. Not sure if I would make again."

Reviewed Dec. 4, 2013

"I suspect something was not quite right when I did the recipe. Although I have re-read it several time, and did not mess up the ingrediants. When I added the cake mix, MELTED butter and egg- it became very batter like, not crumbs. I used a Duncan Hines mix. So, I added a couple table spoons of Bisquick to try and make it more crumbly. I am sure that was a mistake. I am thinking that is should have been softened butter to make crumbs. Oh well, it is ok-but I think it would have been better with a shortbread crumb like texture."

Reviewed Nov. 23, 2013

"This is the BEST mistake I ever made! I mistakenly purchased 'pumpkin pie filling' instead of pumpkin puree. I made this dessert so as not to waste the purchase. I'm glad I did! It was a hit. They make a great dessert topped with whipped cream but can also be cut nicely into squares and served on a cookie platter or at a bunch. This recipe works equally well with yellow, butter or spice cake mix. Using a carrot cake mix added extra color diversity because of he little specs of carrots in the mix, looked very fall like. I will be making this "mistake" for many years to come!!"

Reviewed Sep. 17, 2013

"This was really easy to make. I took this to a bake sale fundraiser at work and it was a big hit - whole pan went for $75. Now they're asking for the recipe."

Reviewed Oct. 7, 2012

"let it cool just a bit and then eat it warm with some whipped cream!"

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