We love this pumpkin dessert. It is quick and easy to put together. The ingredients are also inexpensive to buy, especially this time of year. This makes a great fall dessert. I served it as one of my desserts last year for Thanksgiving. I did not have time to make a pumpkin pie, so I made this. Everyone enjoyed it.
This recipe is adapted from a Quick Cooking magazine. My mom also made a dessert just like this when I was growing up. When I told her about finding this recipe, she remembered it right away. I was happy to have found it again so that we can all enjoy it.
Those of you who have read my blog for awhile know that I am avoiding packaged and processed foods. Well, this contains a cake mix. I have decided that this recipe is one that you have to follow. I have been experimenting with a home made cake mix. I tried it for this recipe last week and it did not work. It was just not the same, in fact it was pretty bad. There is something in the cake mix that makes this dessert work. Since this recipe is one I only make a couple of times a year, I will use a cake mix for it.
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 package (18-1/4 ounces) yellow cake mix
- 3/4 cup butter, melted
- whipped cream
- In a large mixing bowl, beat first five ingredients until smooth.
- Transfer to a greased 13-in. x 9-in. baking pan.
- Sprinkle with dry cake mix and drizzle with butter.
- Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
- Serve whipped cream.
Amount Per Serving: Calories: 365Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 79mgSodium: 438mgCarbohydrates: 55gFiber: 1gSugar: 36gProtein: 4g
Nutritional values are approximate and aren't always accurate.