Description
Pumpkin pie meets buttery coffee cake in this fuss-free, crowd-pleasing dessert. With its velvety spiced pumpkin custard, golden crumble topping, and nutty crunch, it’s the ultimate shortcut to autumn comfort. Perfect for potlucks, Friendsgiving, or whenever you need a cozy bake that tastes like home.
Ingredients
Pumpkin Base
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4 cans (15 oz) pumpkin purée (not pie filling)
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6 large eggs
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2 cans (14 oz) sweetened condensed milk
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1 cup brown sugar
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3 tsp pumpkin pie spice
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1 tsp nutmeg
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1 tsp vanilla or maple extract (optional)
Cake & Topping
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2 boxes yellow or spice cake mix
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1 cup melted butter or coconut oil
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2 cups sliced pecans/almonds
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2 cups walnuts or candied pecans
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Optional: 1 cup mini chocolate chips or toffee bits, pinch of sea salt
Instructions
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Preheat oven to 350°F (175°C). Grease two 9×13 pans (or 1 large roasting pan).
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In a bowl, whisk eggs, pumpkin, condensed milk, sugar, and spices until smooth. Stir in extract if using.
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Pour into pans, tap gently to release bubbles.
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Sprinkle dry cake mix evenly over top—don’t stir!
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Drizzle butter evenly in zig-zags across the surface.
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Top with nuts (and chips/toffee if using).
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Bake 50–60 min until golden and center is just set (slight wobble is okay). Cool 20–30 min before slicing.
Notes
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Serve warm with whipped cream, vanilla ice cream, or caramel drizzle.
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Dress up with a dusting of cinnamon or edible gold for gatherings.
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Bonus: Freezes beautifully—slice, wrap, and reheat anytime.
- Prep Time: 15 min
- Cook Time: 50–60 min
Nutrition
- Calories: 350Cal per serving, 1 of 20
- Sugar: 28g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 5g