Options

Format:
Include:
PRINT
See more

Pumpkin Crisp

Moist cake, sweet pumpkin, and crunchy pecans—what's not to love? One of our Foods staffers, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.

Southern Living NOVEMBER 2005

  • Yield: Makes 8 to 10 servings
  • Prep time:15 Minutes
  • Bake:1 Hour, 5 Minutes
  • Stand:10 Minutes

Ingredients

  • 1 (15-ounce) can pumpkin
  • 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 chopped pecans
  • 1 cup butter, melted
  • Whipped Cream (optional)
  • Ground nutmeg (optional)

Preparation

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

advertisement

Go to full version of

Pumpkin Crisp recipe

advertisement