Ingredients
12
12 servings
- •1 (15.25 ounce) package yellow cake mix
- •0.5 cup butter, melted
- •1 egg, beaten
- •1 (28 ounce) can pumpkin puree
- •1 cup evaporated milk
- •1 cup brown sugar
- •3 eggs, beaten
- •2 teaspoons pumpkin pie spice
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
- •0.5 cup white sugar
- •0.33333334326744 cup butter, softened
- •1 pint heavy whipping cream
- •2 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
- Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
- Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
- Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
- Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.
Nutritional Facts
Per 12 servings
- Calories: 592
- Carbohydrate: 66g
- Fat: 35g
- Fiber: 2g
- Protein: 7g
- Sugar: 48g
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