Pumpkin Yummy Dessert

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brown eyed baker

Total Time

1 hr 10 mins

Prep Time

10 mins

Cook Time

1 hr

Rating

(37)

Ingredients

8-12 servings

28 ounce can pumpkin puree
14 ounce can sweetened condensed milk
½ cup light brown sugar
3 eggs
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 box 2-layer size yellow cake mix
8 tablespoons salted butter, melted
1 cup chopped walnuts or pecans, optional

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Preparation

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Step 1

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Step 2

In a large bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Pour the pumpkin mixture into the prepared pan and spread into an even layer. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Pour the melted butter slowly and evenly all over the top of the cake mix. DO NOT MIX.

Step 3

Bake for 40 minutes, then sprinkle the nuts over top (if using), and bake for an additional 20 minutes, or until the top is lightly browned and puffed. Allow to cool to room temperature before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.