Pumpkin Dessert Recipe
- 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
- 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.
1 serving (1 piece) equals 319 calories, 11 g fat (6 g saturated fat), 62 mg cholesterol, 377 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.
Reviews for Pumpkin Dessert
"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."
"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."
"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!!"
"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."
"let it cool just a bit and then eat it warm with some whipped cream!"
"I love this recipe, I make this recipe for my God Son's Boy scotts bake sale and they sold like crazy. Now my family is asking me to make them every year. Thank you so much."
"i'm pretty much a fan of ANYTHING pumpkin, but this one was gone in seconds! Not even a square for me 2 take home =("
"I have made these for 6 years now, and they are a big favorite with our family. Everyone who has tried them loves them!!! My husband's favorite dessert!"
"I thought the pumpkin filling part was a bit bland, but these were a HUGE hit at work. I'd definately make them again!"
"Absolutely delicious!! The first time I made these, I took them to a potluck. Everyone was begging me for the recipe."
"Have made these for guests a couple times and they love them! I like to skip the refrigeration and serve them a little warm with some whipped cream!"
"The layers turned out perfect and everyone who tried them loved them. It was quite simple and will make a great addition to football games and holiday get togethers."
"I am not allowed to make pumpkin pie anymore - it has to be this recipe instead. I also have to make two pans during the holidays so my sons can have their own at home. Great recipe!"
"I love this recipe!! Flavors are great - one of our fall favorites... and often requested."
"Followed exactly and everything turned out great. I recommend this recipe, give it a try!"
"Although I followed the recipe exactly, it didn't come out with three defined layers. The filling puffed up and the crumb topping melted into the filling. However, despite this, my niece pronounced it "awesome" and that's good enough for me! The next time I make it, I will use the entire cake mixture for the bottom crust and make my own crumb topping, adding chopped pecans to it to provide more texture."
"Is it 1 can 30 oz. or 5 oz. of can milk???"
"This tasted pretty good, but once I added melted butter to the cake mix along with an egg, it was doughy and tacky, far from bein crumbs, good thing I had 2 cake mixes, I had to through it out and just used softened butter and half an egg, Im sure glad no one else had this problem."
"I made 4 pans of these for a mid-week church gathering. Received lots of compliments and requests for the recipe. Tasted great! Would add cool whip at home - wasn't practical for our setting at church last night."
"This was a great recipe have made it twice everyone enjyed the desert. I had no problem with the recipe. Thank you for a great magazine."
"Very good, will put in recipe box. It was missing the topping of whip cream though, adding that next time would make it complete."
"I made those over the 4th of July. My family liked they. They set up very nice. Make sure. I used pure canned pumpkin and added some pie spice to the batter. I will make these again this fall."
"looks so good! I can hardly wait to make them!"