And it is a delight. An oh-so-easy, box-mix involving, guilt-inducing delight. It’s so easy, in fact, that two-year-old Hudson practically made it himself. But my does it give plain ol’ Pumpkin Pie a run for its money.
One note: There’s a whole lot of butter involved, and the cake topping (a cheat on the classic crumble) is decadently sweet; you could really cut down on either. But I generally don’t. It is dessert, after all.
Preheat the oven to 350 degrees and then begin mixing the pumpkin base. Combine all of the ingredients below in a large mixing bowl. (No fancy beater or mixer required!)
1 large can (29 oz.) of pumpkin puree
1 12 oz can of evaporated milk
1 c sugar
2 t cinnamon
1 t nutmeg
1/2 t ginger
Distribute the mixture: typically, one serves this in a 9×13 baking pan. I chose to make a portion of the mix in single-serving ramekins. Either is fine; just be sure to grease your pan or ramekins first and adjust your cooking time depending. (See below.)
Next, add the topping:
1 box of yellow cake mix
1 c chopped nuts
3/4 c melted butter
Cover the top of the pumpkin mix with cake mix (you can use the whole box, or less if you like desserts less sweet) and liberally sprinkle up to 1 cup of nuts (I used pecans). Drizzle melted butter over everything. A 9×13 pan should be baked at 350 degrees for approximately an hour; if you’re using ramekins, I’d suggest setting a timer for 45 minutes. You should smell the Pumpkin Delight when it’s ready; the tops should be just browned.
Set it aside to cool at least 10 minutes before serving (ideally with whipped cream). It’s delicious fresh, or reheated—but I also like it straight out of the fridge, when the cake crust tastes a bit like a crunchy candy bar. Yum.
Thanks to the ladies at BlahBlahBirds for inviting me to share this as part of their Fall Recipe Swap—they will be sharing this along with other bloggers’ seasonal favorites. Check it out!