Easy Pumpkin Dessert Recipe

Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it!

Most fantastic pumpkin recipe I have ever had the pleasure to eat. I used 2 15oz cans of pumpkin instead of one and added 1 tsp of pumpkin spice. I made this in 2 casserole dishes instead of the 9 x 13, taking one to a party and leaving one home. Even without changing the eggs, evaporated milk, and sugar amounts with the added can of pumpkin, this is the most delicious pumpkin dessert, the consistency was perfect. I did not melt the butter but instead cut up cold butter and covered the top of the cake mix and nuts with the butter, using the whole 1 cup. I checked it at 50 minutes and it was done. Thank you so much for this absolutely delicious dessert. Superb recipe.

Like some other reviewers, I tried this recipe using a spice cake mix instead of the golden cake mix. I cut the butter into the dry mix before I sprinkled it on top of the wet ingredients and I used pecans instead of walnuts. I was really curious as to how this combination would turn into a cake, but it actually worked very well. The dessert was moist and delicious and tasted like fall! I will definitely add this to my recipe box.

I made this as a last minute dessert for Thanksgiving 2021. It's quick and easy, and very tasty served with a dollop of whipped cream on top. After reading some of the reviews, rather than putting the dry cake mix on top of the pumpkin batter and drizzling with the butter, I put the cake mix in a bowl and then added melted butter a little at a time until the cake mix was crumbly. I didn't use 3/4 cup of butter, probably more like 1/2 cup, if that. I then sprinkled the crumbles over the pumpkin layer. Some of the crumbles sunk in a bit, and some stayed on top, which made for kind of a marbled look when the cake was sliced. I'm saving this, not just for Thanksgiving, but for anytime I need a quick, easy dessert! Thanks for sharing the recipe!

Absolutely amazing!!! I didn't have pumpkin can, so I cooked a pumpkin and mashed it. Also instead of the spices I used 1 tsp cinnamon and 1 tsp ginger powder that's all. I used exactly 3/4 cup butter and it was enough. I baked it for 1 hour 15 minutes, and despite these small changes It turned out AMAZIING! Everyone loved it and I'll make one again next week.

I made this as directed and it is identical to "Pumpkin Pie Cake I" on this site. It is not sweet enough for me. It's like a pumpkin crumble with streusel topping. In some places the dry cake mix did not become moist. Perhaps it can be swirled around on the top of the pumpkin or mixed in with the melted butter. It is worth experimenting with. Third time: I used all cinnamon and swirled the dry mix through the pumpkin mixture just a bit. Baked for 65 minutes in a 13x9 stoneware pan. Perfect.

I followed the suggestions of others regarding mixing butter with cake mix and it worked beautifully. The thing I didn't do is double the pumpkin part of the recipe and I wish I would have. Not enough pumpkin for me but everyone else loved it! I cut in 1. c cold butter with spice cake mix and pecans and added additional spices for a bolder flavor. I'll try it again but will double the pumpkin part of the recipe and re-rate.

My evap milk was expired so used heavy whipping cream whipped up into stiff peaks and Allouse instead of sugar to reduce the sugar. I can't believe how yummy this is! Better than any pumpkin pie or bars I have ever had before. And soooooooo easy! I did slightly increase the pumpkin part of the recipe. Threw in a second can of pumpkin and another egg and extra cream. But that was just because I had cans of pumpkin that needed to be used so my base was soupier than the original recipe is. But I this if I do it again I might double the pumpkin part because I like the ratio of pumpkin to cake that way. I did also make a smaller pan for my husband without walnuts since he can't have them. That was very very good too but the walnuts really do elevate it. I don,t often leave reviews on recipes but this one I had to. It has been the best recipe I have tried in a long long long time and was so easy I will keep making this for sure. Oh yeah I also only have a conffetti cake mix on hand and it worked fine and added some color. I like going through the pantry and throwing stuff together and often make my own recipes but this was just amazing! Thank you so much for sharing this!!!!

Delicious! Like others, I increased the butter to 2 sticks which gave it a buttery, golden, and crispy top. I decreased the pumpkin spice to 2 teaspoons (I'm not a fan of ginger, clove and some pumpkin spice flavors) and added 2 teaspoons of cinnamon. I agree to let it sit for a day before serving. I had a small piece when it was still warm and it had a rather unpleasant consistency, gooey and very soft. The next day it had set up perfectly and I couldn't get enough.

I made a gluten-free dairy-free version of this and it turned out great! I only had to cook it for about 30 mins longer since it had too much water in it due to dairy substitutes. Instead of evaporated milk, I used about 1.25 cups of Silk's Unsweetened Coconut/Almond milk blend whisked with a bunch of cornstarch to thicken it up. I used King Arthur's Gluten-free Yellow Cake mix. I drizzled about 3/4 cup of Earth Balance's vegan baking buttery sticks. Next time, I probably will use more to see how it works. I substituted a nutmeg/ginger/cinnamon/clove mix for the pumpkin pie spice since I didn't have it on hand, and added some brown sugar on top. You don't have to use the nuts and it tastes great!

MAKE SEVERAL DAYS AHEAD. I made a double batch of this Tuesday evening for a Wednesday event. I modified with extra cinnamon and butter, per other reviewers, and also combined the nuts, cake mix and melted butter together before spreading over the pumpkin mixture and pressing down slightly. My pans were done baking in 55 minutes. Served with whipped cream, this dessert was very well-received. One of my guests suggested adding finely chopped apples and/or dates to the pumpkin. Note that a rectangular cake pan yielded at least 16 generous servings rather than 12 because it's very rich. Anyway, the leftovers got exponentially better each day....on Friday it was dessert heaven!

I have made this recipe for over 50 years for my family. Originally my mother-in-law gave it to me, it is so easy and everybody loves it. I did make a few small changes however, I found that having the walnuts on top led to them getting overdone and in some cases burned. I put most of the cake mix on top of the pumpkin mixture, then put the nuts on top of that and sprinkled the rest of the cake mix over the nuts before drizzling with butter. I have also used this basic recipe, substituting two cans of fruit pie filling for the pumpkin mixture. It is equally delicious.

So good, I’ll be making it again soon.

Quick, easy, and ridiculously tasty.

This was a nice addition to the Fall lineup. I followed other’s suggestions and added some cinnamon and nutmeg to the pumpkin mixture- maybe a tsp of cinnamon and 1/2 tsp of nutmeg? I mixed the butter (I used a cup, as others did- not sure if it’s better this way since I’ve never done with the 3/4 cup?) and pecans (instead of walnuts) into the cake mix and then topped the pumpkin mixture. The blobs of cake mix sank to the bottom mostly, but the final product was delish. Because the base is essentially pumpkin pie, it has that jiggly texture out of the oven, but it firms up over time. I had to throw the rest away after a couple days. I had brought some of them to book group and had probably 1/2 a pan left. My husband really doesn’t eat sweets, so I found myself eating what was left and had to smack myself and say ‘stop!!’ I love pumpkin pie, and this version was right up my alley, unfortunately… I found these bars addictive! Now I’m wondering if I could’ve just frozen the leftovers? If you can freeze pumpkin pie and you can freeze cake, then you should be able to?

the cake mix did not absorb very much of the pumpkin mixture , but rather remained a loose powder on top of the first layer. Quite messy to serve and not very tasty or appealing unless your guests are fans of eating cake mix out of the box. Maybe mixing the dry cake mix with the butter before it goes in the pan? It sure di not come out well for us.

Honestly one of the best I’ve tried.

Definitely an easy delicious pumpkin dessert! I used my own spice blend (cinnamon, ginger, nutmeg and cloves) instead of the straight pumpkin pie spice and a Spice Cake mix instead of the yellow. I opted not to use the nuts but instead sprinkled some cinnamon and cardamom on top before pouring the melted butter. My family says.....Thank You!

The way I made this pumpkin dessert recipe was spot on! The sugar I used was not overpowering and the spice and puree made it truly superb!

This recipe was incredibly easy to prepare and it came out delicious. I used a sieve to distribute the cake mix. I did use 1 cup of melted butter since a couple of the reviews mentioned that and it made sense to me. The only other modification I made was that I reduced the sugar by 1/4 cup - I used 1/2 cup white and 1/4 cup brown. I served it with fresh whipped cream. I will definitely be making this again!