Whatever you might be expecting from this Pumpkin Crisp Bake, you may find yourself pleasantly surprised! Instead of apple, of course, this crisp uses extra creamy and warmly spiced pumpkin filling, but it’s the topping that will really catch you off guard in the best way. Instead of a traditional streusel, Pumpkin Crisp Bake uses something more akin to a dump cake, with the tender yellow cake and melted butter, to make something rich and wonderful! Don’t worry, buttery pecans baked on top ensure this dessert has all the crunch you could want! Switch up your sweets and you won’t be sorry!
Ingredients
- 1 (15-ounce) can pumpkin purée
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (18.25-ounce) package butter-flavored yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- whipped cream, optional, to taste, store-bought or homemade, for serving
- ground nutmeg, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a bowl, add the pumpkin, the evaporated milk, the sugar, the vanilla extract, and the ground cinnamon and stir to combine.
Step 4 –Pour the pumpkin mixture into the prepared baking dish.
Step 5 –Sprinkle the cake mix and then the pecans evenly over the pumpkin mixture.
Step 6 –Drizzle the melted butter over the pecan layer.
Step 7 –Bake until golden-brown, about 1 hour-1 hour 5 minutes.
Step 8 –Let the bake stand for 10 minutes
Step 9 –Serve warm or at room temperature, topped with the whipped cream and the nutmeg.
