"An alternative to pumpkin pie. A snap to put together and always a hit. Top with vanilla ice cream or whipped cream!" — piequeen1215
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1 (15 ounce) can
1 (12 fluid ounce) can
pumpkin pie spice
1 (18.25 ounce) package
yellow cake mix
1 1/2 cups
During the winter months, I make this quite a bit. It's almost like a pumpkin dump cake crossed with Impossible Pumpkin Pie. This is also really good if you use spice cake mix instead of yellow cake mix. I like to serve this with dollops of Cool Whip. Dieters, beware. My husband and I can sit and eat this all night, one sneaky spoonful at a time.......it's dangerous.
I made this dessert when my son came home from college. Pumpkin is one of his favorite, and this dessert did not disappoint. I used salted butter and we enjoyed the taste of the salty against the sweet. I used half the amount of pecans and toasted them, covering only half the dessert. This comes together quickly and we thought tasted even better the second day. Thanks piequeen1215 for sharing this dessert recipe.
I tried this mostly to get rid of a can of pumpkin I had. My husband didn't want to try it because he doesn't like pumpkin and ended up eating seconds. He hated to admit he liked it after telling me he didn't want any because he just didn't like pumpkin. I loved it and my pumpkin-hating husband did, too. In my "Favorite tried and true desserts" file, and will make again.
My daughter made this for dessert last night. It was delicious! She used a spice cake mix since that was all we had....and only added nuts on half of the cake. So good and easy! She did a great job!
My go to recipe during the holidays,even people who don't like pumpkin pie love this!
I made this recipe for dinner when we had company and I used a pecan cake mix instead of the golden cake mix. I also added in with the pecans on top some skor bits and it really added to the flavour as well. Everyone loved it. My granddaughter doesn't like nuts so will use the golden cake mix when she comes over and just use more skor bits instead of pecans. Served with whipping cream. Easy and Yummy!!!
My mother made this for our early Thanksgiving dinner (me and my husband are going to his family's for Thanksgiving this year), and it was absolutely delicious. The only warning my mom gives is that you want to eye the pecans on top. Even a couple minutes more will come close to burning them and then the top will be too rigid. Luckily, ours did not burn and I thought it tasted irresistible, especially when paired with a dollop of whip cream.
This dessert was so good. I made it for my co-workers and they loved it. I will be making this for my family at Thanksgiving. It had to bake a little longer though.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Pumpkin Dessert
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 203
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