This pumpkin dessert is a delicious and easy alternative to pumpkin pie! It has twice as many servings as traditional pumpkin pie.
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1 (15.25- to 16.5-ounce) package spice cake mix
1/2 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
2/3 cup milk
1/2 cup firmly packed brown sugar
1 ( 15-ounce) can cooked pumpkin
2 large Land O Lakes® Eggs
2 teaspoons pumpkin pie spice
1 cup reserved cake mix
1/4 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/2 cup chopped pecans
Land O Lakes® Heavy Whipping Cream, sweetened, whipped
*Substitute carrot cake mix.
**Substitute 1 (30-ounce) can pumpkin pie mix. Omit 1/2 cup brown sugar and pumpkin pie spice. Bake 50-60 minutes.
***Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Reserve 1 cup cake mix for topping; set aside.
Combine remaining cake mix, butter and 1 egg in bowl. Beat at low speed until well mixed. Spread in bottom of prepared baking pan. Set aside.
Combine all filling ingredients in another bowl. Beat at low speed until smooth; pour filling over crust.
Combine all topping ingredients except pecans in bowl; stir until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over filling.
Bake 45-50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with whipped cream. Cover; store refrigerated.