Pumpkin Tasty Dessert
Pumpkin Tasty Dessert is made like a dump cake, with a pumpkin pie layer topped with a buttery cake layer. A speedy and straightforward Thanksgiving dessert!
It’s November and it’s less than three weeks until Thanksgiving, which means it’s time for us to talk PUMPKIN!
Remember months ago when we were planning recipes for our maternity leave and we put out a request for favorite reader recipes? This is one that our family absolutely loved! The recipe is called pumpkin tasty, and it’s made in the same vein as the ever-popular “dump cakes”. This was our first time making a dump cake, and we loved the simplicity of it!
For those of you not familiar with dump cakes, you basically put a filling-type layer in the bottom of your pan, cover it with dry cake mix, then drizzle butter all over the top. The result, as we found out, is absolutely magical.
This kind of tastes like an upside-down pumpkin pie cake (is that a thing?).
The bottom layer comes together just like A straightforward pumpkin pie with canned pumpkin, sweetened condensed milk, eggs, brown sugar and lots of seasonings. And drizzling butter over dry cake mix turns into the most memorable bumpy, craggly topping that’s part cake, part biscuit, part cobbler… 100% rich. We wanted to keep picking off the overdone bumps and eating them, but we restrained myself.
If you love pumpkin pie but hate the thought of making pie, or maybe just need a speedy and straightforward Thanksgiving dessert, pumpkin tasty will be your jam.
Grab a big can of whipped cream and get ready to dig in!
Three years ago: No-Bake Butterfinger Pie
Four years ago: Avalanche Bark
Seven years ago: Bachelorette Party Cake
Pumpkin Tasty Dessert
Yield: 8 to 12 servings This pumpkin tasty dessert is made like a dump cake, with a wonderful pumpkin pie layer topped with a buttery cake layer. A speedy and straightforward Thanksgiving dessert!- 28 ounce (793.79 g) can pumpkin puree
- 14 ounce (396.89 ml) can sweetened condensed milk
- ½ cup (110 g) light brown sugar
- 3 eggs
- 2 tablespoons ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) salt
- 1 box 2-layer size yellow cake mix
- 8 tablespoons salted butter, melted
- 1 cup (117 g) chopped walnuts or pecans, optional
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger and salt. Pour the pumpkin mixture into the prepared pan and spread into an even layer. Sprinkle the dry cake mixture evenly over the top of the pumpkin mixture. Pour the melted butter slowly and evenly all over the top of the cake mix. DO NOT MIX.
- Bake for 40 minutes, then sprinkle the nuts over top (if using), and bake for an additional 20 minutes, or until the top is lightly browned and puffed. Allow to cool to room temperature before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Nutritional values are based on one serving
- Yield: 8 to 12 servings
- Prep: 10 minutes
- Cook: 1 hour
- Total: 1 hour 10 minutes
Ingredients
- 28 ounce ( 793.79 g ) can pumpkin puree
- 14 ounce ( 396.89 ml ) can sweetened condensed milk
- ½ cup ( 110 g ) light brown sugar
- 3 eggs
- 2 tablespoons ground cinnamon
- ½ teaspoon ( 0.5 teaspoon ) ground nutmeg
- ¼ teaspoon ( 0.25 teaspoon ) ground ginger
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 1 box 2-layer size yellow cake mix
- 8 tablespoons salted butter, melted
- 1 cup ( 117 g ) chopped walnuts or pecans, optional
Method
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger and salt. Pour the pumpkin mixture into the prepared pan and spread into an even layer. Sprinkle the dry cake mixture evenly over the top of the pumpkin mixture. Pour the melted butter slowly and evenly all over the top of the cake mix. DO NOT MIX.
- Bake for 40 minutes, then sprinkle the nuts over top (if using), and bake for an additional 20 minutes, or until the top is lightly browned and puffed. Allow to cool to room temperature before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
