Description
Pumpkin Bake is a creamy, spiced dessert with a crunchy, buttery cake topping. Simple to make, crowd-pleasing, and perfect for holidays, potlucks, or cozy weeknights. It’s the upgraded version of traditional pumpkin pie with minimal effort and maximum flavor.
Ingredients
For the Pumpkin Filling
1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
1/2 tsp salt
For the Topping
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
3. Pour pumpkin mixture evenly into prepared baking dish.
4. Sprinkle dry cake mix evenly over pumpkin layer. Do not stir.
5. Drizzle melted butter over cake mix. Sprinkle nuts if using.
6. Bake 50–60 minutes until top is golden and center has slight jiggle.
7. Cool at least 30 minutes before cutting. Serve warm or at room temperature.
Notes
Storage: Cover and keep at room temperature up to 2 days or refrigerate up to 5 days.
Freeze individual portions wrapped tightly for longer storage; thaw in fridge overnight.
Alternatives: Use yellow or butter cake mix, devil’s food for chocolate twist, dairy-free milk and butter, omit nuts or use rolled oats.
Tip: Do not stir the cake mix and pumpkin layer; it creates the distinct creamy filling and crumbly topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 30g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg