Layered Pumpkin Dessert with Yellow Cake Mix

You can assemble this layered pumpkin dessert with yellow cake mix in just a few minutes. It’s the perfect Thanksgiving dessert idea!

Nothing says fall like the warm, spiced aroma of a pumpkin dessert wafting through your kitchen, and this layered pumpkin dessert is the perfect treat to capture that cozy feeling. With a velvety pumpkin base, a buttery cake topping, and the crunch of toasted walnuts, this easy-to-make recipe combines all the best flavors and textures of the season. Whether served with a dollop of whipped cream, a scoop of ice cream, or a brown sugar-infused topping, it’s sure to become a family favorite. Gather your ingredients, preheat your oven, and let’s bake a dessert that tastes just like fall!

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Why This Recipe Works

All you need is a few minutes to mix up this layered pumpkin crisp and put it in the oven. One of the reasons this pumpkin dessert is so quick is because it calls for a yellow cake mix. This layered pumpkin dessert is perfect for Thanksgiving Day. It’s so easy, and my family all agrees that it tastes better than pumpkin pie!

How To Make

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat pumpkin puree, evaporated milk, sugar, and eggs until well mixed.
• Add pumpkin pie spice and cinnamon. Mix again until well blended.
• Pour into greased 9 x 13 pan or two 8 x 8 pans.
• Combine butter and cake mix. Use a fork or your fingers to make sure all the butter is incorporated into the cake mix.
• Sprinkle the cake mix/butter mixture on top of the pumpkin mixture.
• Bake for 20 minutes.
• Remove from oven and sprinkle walnuts on top of cake mix.
• Bake for 30 – 40 minutes longer.
• The top should be a golden brown and your walnuts will be roasted. A knife inserted in the middle should come out clean.
• Serve with whipped cream, ice cream, or brown sugar whipped topping.
• Store in refrigerator. Keeps for up to 3 days.

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Tips For Success

• If made ahead and refrigerated: warm each piece for a few seconds in the microwave, and it tastes like it just came out of the oven.
• It’s delicious served warm with whipped cream, ice cream, or my Brown Sugar Whipped Topping.
• It can be refrigerated for up to three days, and can be made ahead if need be. Be careful though, because you might find it gone if you make it too soon!
• I don’t normally use all of the cake mix. Just sprinkle it on until you think there’s enough.
• A little bit of this goes a long way because it’s rich and filling. Small pieces can be served which means you can feed a crowd.
• Can I substitute the eggs in this recipe? Yes, plain yogurt would be a good substitute for the eggs. Just swap out each egg with 1/4 cup plain yogurt.
• I heard from a reader who said that she used the large can of pumpkin puree, but kept the other ingredients the same. She said it was delicious!

Versions of this dessert have been roaming around Pinterest for a long time. There’s one that calls for pouring melted butter over the cake mix. I don’t know if I could bring myself to do that! In this version, the topping is more like a streusel, and the walnuts add the finishing touch.

I’m not sure I’ll ever make a pumpkin pie again. Let’s be honest…Thanksgiving is a lot of work. There is planning and preparation, and a ton of time spent in the kitchen on your feet. Why not try something that might lighten the work load? Just something to think about!

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• My favorite 9 x 13 pan
• Cooling racks

Layered Pumpkin Dessert with Yellow Cake Mix

By: Ann Drake

You can assemble this layered pumpkin dessert with yellow cake mix in just a few minutes. It's the perfect Thanksgiving dessert idea!

4.77 from 21 votes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 servings

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Ingredients

 

½ x1x2x3x

• ▢ 1 15 oz. can pumpkin puree
• ▢ 1 12 oz. can evaporated milk
• ▢ 1 cup white sugar
• ▢ 3 eggs
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon cinnamon
• ▢ 1 box yellow cake mix
• ▢ 1/2 cup butter softened (1 stick)
• ▢ 1 cup walnuts or pecans

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat pumpkin puree, evaporated milk, sugar, and eggs until well mixed.
• Add pumpkin pie spice and cinnamon. Mix again until well blended.
• Pour into greased 9 x 13 pan or two 8 x 8 pans.
• Combine butter and cake mix. Use a fork or your fingers to make sure all the butter is incorporated into the cake mix.
• Sprinkle the cake mix/butter mixture on top of the pumpkin mixture.
• Bake for 20 minutes.
• Remove from oven and sprinkle walnuts on top of cake mix.
• Bake for 30 – 40 minutes longer.
• The top should be a golden brown and your walnuts will be roasted. A knife inserted in the middle should come out clean.
• Serve with whipped cream, ice cream, or brown sugar whipped topping.
• Store in refrigerator. Keeps for up to 3 days.

Notes

I prepare my baking pans with Baker’s Joy.

Watch the nuts closely at the end. If they begin to get too dark, cover the pan with foil. 

 

by Ann Drake

Nutrition Label

Nutrition Facts

Layered Pumpkin Dessert with Yellow Cake Mix

Serving Size

 

1 serving

Amount per Serving

Calories

214

% Daily Value*

Fat

 

15

g

23

%

Cholesterol

 

61

mg

20

%

Sodium

 

84

mg

4

%

Potassium

 

65

mg

2

%

Carbohydrates

 

19

g

6

%

Fiber

 

1

g

4

%

Sugar

 

17

g

19

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

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