Description
Cozy, spiced pumpkin filling meets a buttery, crisp topping in this no-fuss dessert — perfect for holiday tables or an easy weeknight indulgence. It bakes up bubbly and golden, and it’s lovely served warm with whipped cream or a scoop of vanilla ice cream.
Ingredients
Scale
- 1 (15 oz) can pumpkin purée (unsweetened)
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix (dry)
- 1 cup chopped pecans or walnuts
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan.
- In a mixing bowl, whisk together the pumpkin purée, eggs, sugar, cinnamon, nutmeg, and vanilla until the mixture is smooth and uniform.
- Pour the pumpkin mixture into the prepared pan and spread it into an even layer.
- Sprinkle the dry yellow cake mix evenly over the pumpkin — do not mix it in. The dry crumbs will form the crunchy topping as it bakes.
- Scatter the chopped nuts over the cake mix layer. Drizzle the melted butter evenly across the entire surface so it soaks into the dry mix.
- Bake for 45–50 minutes, until the top turns golden-brown and you see the filling bubbling around the edges.
- Let the dessert rest for a few minutes before slicing. Serve slightly warm with whipped cream or ice cream if you like.
Notes
Quick tip: For extra crunch, toast the nuts lightly before adding them on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 265
- Sugar: 19g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg