Fall is the perfect time to indulge in warm, comforting desserts, and nothing screams fall more than pumpkin. If you’re looking for a new and delicious way to enjoy this seasonal favorite, look no further than this pumpkin crisp with yellow cake mix recipe. It’s easy to make, requires only a few ingredients, and will have your taste buds singing with joy.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 package (18.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix well.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Top with chopped pecans.
- Pour melted butter over the top.
- Bake for 50-55 minutes, or until the top is golden brown and the filling is set.
- Allow to cool for a few minutes before serving.
Nutritional Information:
Each serving of this pumpkin crisp with yellow cake mix contains approximately:
- Calories: 470
- Total fat: 25g
- Saturated fat: 12g
- Cholesterol: 95mg
- Sodium: 500mg
- Total carbohydrates: 57g
- Dietary fiber: 2g
- Sugars: 41g
- Protein: 6g
Cooking Time:
This pumpkin crisp with yellow cake mix takes approximately 1 hour to make from start to finish, including prep time and baking time.
Equipment:
To make this recipe, you’ll need a large bowl, a 9×13 inch baking dish, and an oven.
Serving Suggestions:
This pumpkin crisp with yellow cake mix is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
If you’re feeling adventurous, try swapping out the yellow cake mix for spice cake mix or adding a teaspoon of pumpkin pie spice to the pumpkin mixture for even more fall flavor.
Substitutions:
If you don’t have yellow cake mix on hand, you can use white cake mix instead. You can also substitute chopped walnuts or almonds for the pecans.
Storage:
This pumpkin crisp with yellow cake mix can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to evenly distribute the cake mix and pecans over the pumpkin mixture for even baking.
- If the top of the crisp starts to brown too quickly, cover it with foil for the remainder of the baking time.
- For a crispier topping, use cold butter instead of melted butter.
Notes:
This recipe makes 12 servings.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin before using it in this recipe.
Can I make this pumpkin crisp with yellow cake mix ahead of time?
Yes, you can prepare the crisp up to a day in advance and keep it in the refrigerator until you’re ready to bake it.
Can I freeze this pumpkin crisp with yellow cake mix?
Yes, you can freeze this crisp for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating in the oven.
Personal Thoughts:
This pumpkin crisp with yellow cake mix is a new fall favorite in my house. It’s easy to make and tastes amazing. The combination of the pumpkin filling, cake mix, and pecans is pure perfection. I love how versatile this recipe is and how you can easily switch it up with different cake mixes or nuts. I highly recommend giving this recipe a try!