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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

Nutrition Facts

390 calories; 22.6 g total fat; 65 mg cholesterol; 376 mg sodium. 44 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2012
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 time.......it's dangerous. Read More
(30)

Most helpful critical review

Rating: 3 stars
01/26/2014
it was easy but only ok. maybe I did't cook it long enough but the consistency felt wrong. Read More
29 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2012
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 time.......it's dangerous. Read More
(30)
Rating: 5 stars
09/20/2012
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 time.......it's dangerous. Read More
(30)
Rating: 5 stars
11/11/2012
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. Read More
(18)
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Rating: 5 stars
01/05/2013
I tried this mostly to get rid of a can of pumpkin I had. My husband didn't want to try it because he doesn't like pumpkin and ended up eating seconds. He hated to admit he liked it after telling me he didn't want any because he just didn't like pumpkin. I loved it and my pumpkin-hating husband did, too. In my "Favorite tried and true desserts" file, and will make again. Read More
(9)
Rating: 5 stars
01/07/2013
My go to recipe during the holidays even people who don't like pumpkin pie love this! Read More
(6)
Rating: 5 stars
09/27/2012
My daughter made this for dessert last night. It was delicious! She used a spice cake mix since that was all we had....and only added nuts on half of the cake. So good and easy! She did a great job! Read More
(6)
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Rating: 5 stars
11/19/2012
My mother made this for our early Thanksgiving dinner (me and my husband are going to his family's for Thanksgiving this year) and it was absolutely delicious. The only warning my mom gives is that you want to eye the pecans on top. Even a couple minutes more will come close to burning them and then the top will be too rigid. Luckily ours did not burn and I thought it tasted irresistible especially when paired with a dollop of whip cream. Read More
(5)
Rating: 5 stars
12/03/2012
I made this recipe for dinner when we had company and I used a pecan cake mix instead of the golden cake mix. I also added in with the pecans on top some skor bits and it really added to the flavour as well. Everyone loved it. My granddaughter doesn't like nuts so will use the golden cake mix when she comes over and just use more skor bits instead of pecans. Served with whipping cream. Easy and Yummy!!! Read More
(4)
Rating: 4 stars
11/21/2015
I never have evaporated milk on hand. I substituted with 1 cup half and half and a little cream as that is what I had. Used cinnamon nutmeg ground cloves and allspice since I did not have "pumpkin Pie " spice. I did cover loosely over the top with aluminum foil for the last 10-15 min. to prevent pecans from over browning. Yes I would make it again. Read More
(2)
Rating: 4 stars
10/17/2013
This dessert was so good. I made it for my co-workers and they loved it. I will be making this for my family at Thanksgiving. It had to bake a little longer though. Read More
(1)
Rating: 3 stars
01/26/2014
it was easy but only ok. maybe I did't cook it long enough but the consistency felt wrong. Read More