Rich Pumpkin Dessert

Rich Pumpkin Dessert

piequeen1215 1

"An alternative to pumpkin pie. A snap to put together and always a hit. Top with vanilla ice cream or whipped cream!"

Ingredients 1 h 15 m {{adjustedServings}} servings 390 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
  3. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
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Reviews 11

  1. 13 Ratings

Sarah Jo

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'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.


My go to recipe during the holidays,even people who don't like pumpkin pie love this!