Now, I have a Pumpkin Cream Cheese Crunch Cake that’s similar, but wanted to test this out as well. Boy, I’m glad I did!
Y’all, it’s super easy and so delicious! It’s got tons of warm, spice flavor. Several people over on Just a Pinch mentioned this is a lot like pie and cake together and I’d totally agree. It’s super dense and moist. You can actually see the dense pumpkin layer and the lighter, almost crunchy yellow cake layer in the photos.
I tried it serving it several different ways and found that slightly warm with a big ol’ scoop of vanilla ice cream was my favorite! I also found that this was better the second day. Like so many desserts (pound cake, especially), giving it a little time to rest makes it even better.
If you’re looking for a super easy and delicious pumpkin dessert, this is it! Y’all enjoy!
- 1 (15-ounce) can canned plain pumpkin
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 cup sugar
- 5 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl, whisk the pumpkin, milk, and eggs together until smooth. Add the sugar, pumpkin pie spice, and salt. Mix well. Add about 1/2 of the dry yellow cake mix to the batter and mix well.
Pour the batter into the greased dish. Sprinkle with the remaining dry cake mix over the batter. Sprinkled with the chopped pecans. Drizzle the melted butter over.
Bake for 55 to 60 minutes or until the edges are brown and the cake is set. (The toothpick test won't work well with a cake that's this dense.) Allow to cool before serving. Served at room temperature or just warm with a scoop of vanilla ice cream.
Making This Recipe? Tag us on Instagram: @SouthernBite using the hashtag #SouthernBiteRecipes, so we can see what you are making in the kitchen!