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Pumpkin Dessert

"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"
  • Total Time
    Prep: 15 min. Bake: 40 min. + chilling
  • Makes
    15 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 cup butter, melted
  • 1 large egg
  • FILLING:
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (5 ounces) evaporated milk
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons ground cinnamon

Directions

  • Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish.
  • For filling, combine pumpkin pie filling, milk and eggs; pour over crust.
  • For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
  • Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving.
Nutrition Facts
1 piece: 319 calories, 11g fat (6g saturated fat), 62mg cholesterol, 377mg sodium, 50g carbohydrate (34g sugars, 2g fiber), 4g protein.

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