Pumpkin Dessert Recipe

Name: Pumpkin Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg. yellow cake mix; 3 c. cooked pumpkin; 1 tsp. cinnamon; 2/3 c. milk; 2 eggs; 1/4 c. brown sugar; 1/4 c. margarine; 1/2 c. margarine; 1 tsp. ginger; 1 tsp. salt; 1/2 c. sugar; 1/3 c. flour; 1 more tsp. cinnamon; nuts (optional)

Servings: persons

1 pkg. yellow cake mix
3 c. cooked pumpkin
1 tsp. cinnamon
2/3 c. milk
2 eggs
1/4 c. brown sugar
1/4 c. margarine
1/2 c. margarine
1 tsp. ginger
1 tsp. salt
1/2 c. sugar
1/3 c. flour
1 more tsp. cinnamon
nuts (optional)

1
Combine cake mix (reserve 1 cup for topping) with 1/2 cup melted margarine, egg and 2 tablespoons of flour.
2
Mix and press in bottom of greased and floured 9 x 13-inch pan.
3
Combine and mix pumpkin, ginger, 1 teaspoon cinnamon, salt, milk, white sugar and eggs that have been slightly beaten and pour over crust.
4
Take reserved cup of cake mix, 1/3 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup melted margarine.
5
Mix and sprinkle on top of filling.
6
Sprinkle with nuts, if desired.
7
Bake at 350u00b0 for 40 to 45 minutes.
8
Top with Cool Whip.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pkg. yellow cake mix, 3 c. cooked pumpkin, 1 tsp. cinnamon, 2/3 c. milk, and more.

Yes, Pumpkin Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Dessert

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