- 1 (15.25 ounce) package yellow cake mix
- 1/2 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
- 1/2 cup white sugar
- 1/3 cup butter, softened
- 1 pint heavy whipping cream
- 2 tablespoons white sugar
- 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.
03/28/2018
recipepes.com
Pumpkin Love (Layered Pumpkin Dessert), recipe
PT15M
PT1H
5
455 calories