Description
This cozy fall dessert combines creamy pumpkin filling, spiced oats, and a buttery cake topping for an easy yet irresistible treat.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup old-fashioned oats
- 1 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle dry cake mix evenly over the pumpkin layer, followed by the oats. Do not stir.
- Drizzle melted butter evenly across the top, covering as much of the surface as possible.
- Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling.
- Allow to cool for at least 20 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
For extra crunch, add 1/2 cup chopped pecans or walnuts with the oats. Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American