Monday, November 25, 2013

Pumpkin Crisp Dessert

Looking for a delicious and easy dessert for Thanksgiving?  This dessert is like a cross between a pumpkin pie and a cake.  Perfect for busy cooks who don't have time to prepare a pie crust. The bottom layer is cake-like and the middle layer tastes like a pumpkin pie.  The topping did not come out crispy like the title suggests but it was still yummy and was a big hit with everyone who tried it.  This is a recipe from  The recipe calls for a 18.25 ounce yellow cake mix that I could not find at my grocery store.  I used a 16.25 ounce cake mix that I added 5 tablespoons of all-purpose flour and it came out perfect.

Start by preparing a 9 X 13 baking dish with non stick cooking spray.  Reserve 1 cup of the cake mix and set aside.  Combine remaining cake mix, 1/2 cup melted butter and one egg.  Press into the bottom of  baking dish.

In a separate bowl, combine pumpkin, spices, two eggs,  1/2 cup sugar and milk. 

Spread the pumpkin mixture over the the bottom layer.

Mix 3/4 cup sugar with reserved cup of cake mix.  Cut in 1/2 cup softened butter until it is crumbly.

 Spoon the crumbly mixture over the top.  Bake at 350 degrees for 55 minutes.

  • 1 (18.25 ounce) package yellow cake mix (if using 16.25 ounce cake mix add 5 tablespoons of all purpose flour)
  • 1 egg
  • 1/2 cup butter, melted
  • 1 (29 ounce) can pumpkin puree
  • 2 eggs
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2/3 cup evaporated milk
  • 3/4 cup white sugar
  • 1/2 cup butter, softened


1.  Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2.  In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3.  In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4.  Bake at 350 degrees F (175 degrees C) for 55 minutes.