Description
A super simple, cozy pumpkin dessert that comes together in minutes and bakes into a tender, custardy base topped with a crunchy, buttery streusel. This version uses a gluten-free boxed cake mix and can be adapted to be dairy free.
Ingredients
Scale
Pumpkin layer
- 1 (14 oz) box gluten-free vanilla cake mix
- 15 oz pumpkin puree (one can)
- 12 oz evaporated milk (see dairy-free note below)
- 4 large eggs
- 1½ cups cane sugar
- 2 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
Crunchy topping
- 1 cup (2 sticks) unsalted butter, melted (or vegan butter for dairy-free)
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- 1 cup chopped pecans (optional — walnuts or sunflower seeds work too)
Instructions
- Heat the oven to 350°F and grease a 9×13 pan.
- In a large bowl whisk together the pumpkin puree, eggs, evaporated milk, cane sugar, cinnamon and pumpkin pie spice until smooth and homogenous.
- Pour that pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Scatter the dry gluten-free cake mix evenly over the pumpkin — no need to press it in; just cover the surface as best you can.
- In a small bowl combine the brown sugar and cinnamon, then sprinkle it across the cake mix layer.
- Sprinkle the chopped pecans over the top.
- Drizzle the melted butter all over the pan so it reaches many spots; this helps the cake mix bake into the golden, crisp topping. (If you prefer, cut the butter into small pats and distribute them across the surface — that method helps ensure even coverage.)
- Bake for about 35–40 minutes. The center will wobble slightly when done; it firms up as it cools. Remove from the oven and let rest until warm or room temperature.
Notes
- Tips & Variations
- Dairy-free option: swap the evaporated milk for canned coconut evaporated milk and use vegan butter for drizzling.
- Nut-free: omit the pecans and use additional brown sugar or toasted seeds for crunch.
- Reader trick: pulse the cake mix with the brown sugar and a few tablespoons of melted butter in a food processor to make a sandy crumb — then sprinkle that crumb over the pumpkin for more even topping coverage.
- To serve: top slices with whipped cream, a scoop of ice cream, or a dollop of coconut whipped cream.
- Storage
- Keep leftovers covered in the refrigerator for up to 4 days.
- Freeze individual portions wrapped tightly for up to 4 months; thaw in the fridge overnight and warm gently before serving.
- Baker’s note
- Different gluten-free cake mixes and flour blends behave differently. If a recipe you try seems too wet, add a little extra dry mix or flour; if it looks too dry, add a splash more liquid. Small adjustments will help you dial in the texture.
Enjoy this no-fuss pumpkin dessert — it’s perfect for busy fall nights or holiday spreads.
Nutrition
- Serving Size: 1g
- Calories: 405kcal
- Sugar: 36g
- Sodium: 365mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 78mg