READY IN 1 hr

Pumpkin Dessert

Read Reviews (146)

"This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream." — Bea

Directions

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
Bake 45 to 50 minutes, until top is golden.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Oct 21, 2007

Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted MUCH better the next morning. If I were to make it again I would allow at least 12 hours before serving to allow the flavors to meld together.

—marthad

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Most Helpful Critical Review

Oct 30, 2006

I never thought I would say this--ever--but this was way too sweet. In fact, the sweetness overpowered the pumpkin taste. Maybe without the added sugar to the topping and cutting down on sugar in pumpkin filling would help. If I make it again, I'll take the suggestion of another reviewer and double the pumpkin too.

—LAFLRA

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180 Ratings

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Nov 04, 2007

This recipe is amazing. My family loved it and I have some fussy eaters. I didn't have some of the ingredients to make an actual pumpkin pie so we opted for this one and I am so glad that I did. I think we all liked it better than pumpkin pie and it's so easy (my 3 year old helped make it)! Thanks so much for the great recipe! P.S. One change I did make was that I didn't have any pumpkin spice so I added A LOT of cinnamon probably about 2 Tbsp. if not more - I didn't measure, about 1 1/2 tsp. of ground all spice and about 1 1/2 tsp. of ground nutmeg

—TARAMATTHYSSE

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Nov 08, 2006

This is excellent! I halved the recipe, used a French vanilla cake mix (Mmmm) and cinnamon instead of pie spice and left out the nuts. Came out great, BUT---is even better the next day nuked in the microwave for about 30 seconds. The top gets all gooey and moist and WOW, is it ever delicious...A must try! I'm taking THIS to Thanksgiving!!!

—LILSPINSTER

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Apr 27, 2009

I make this every year for my friend's Fall Feast; leftovers never make it home. My original recipe is very close to this one with some changes. I use 1/4 cup melted butter in the crust. Substitute a can of pumpkin pie mix instead of pumpkin, eliminate the sugar and pumpkin pie spice, and use only 2 eggs in the mixture. The topping uses 1/4 cup sugar and cinnamon / nutmeg to taste in the topping. Turns out great every time!

—J. Mtz.

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Oct 21, 2004

This is excellent -- my kids love it!! The next time I make it, I will add extra spice (a little bland) and will add a bit more brown sugar to the pumpkin mixture. Definately a keeper!!

—SPEPPLE

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Sep 22, 2006

Oh my goodness. I didn't come in with the intention of making this one today, but had to try it. SO glad I did! This is a fantastic dessert - sort of like a cake bottom, pumpkin pie middle with a crumble topping. Everyone in the house loved it and requested that this be put on the repeat list! Thank you so much for sharing this recipe! I bet it would be great with some molasses as well. (And, I made a mistake with the white sugar, and put it in the batter - it still turned out just fine!) YUMMY!

—KittyFanatic

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Dec 03, 2006

Pretty good recipe. However i would recommend you go light on the sugar in the pumpkin mixture. the cakemix + butter topping is very very rich, so it's best to go a little lighter on the pumpkin layer. Would have enjoyed more if the upper layer wasn't so sweet and buttery. Will pobably make again but try to lighten up the top layer.

—L. Ting

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Nutrition

Calories
292 kcal
15%

Carbohydrates
39.1 g
13%

Cholesterol
64 mg
21%

Fat
14.1 g
22%

Fiber
2.7 g
11%

Protein
4.6 g
9%

Sodium
254 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Dessert

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 292
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 5.1g 25 %
Cholesterol 64mg 21 %
Sodium 254mg 10 %
** Potassium 88mg 2 %
Total Carbohydrates 39.1g 13 %
Dietary Fiber 2.7g 11 %
Protein 4.6g 9 %
Sugars 26.1g
Vitamin A 140 %
Vitamin C < 1 %
Calcium 10 %
Iron 12 %
** Thiamin 8 %
** Niacin 11 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.