Can You Make a Luscious Pecan Pumpkin Dessert with Creamy Frosting in Just 75 Minutes?
Craving a fall-inspired treat that’s perfect for gatherings? What if you could bake a rich, pumpkin-packed dessert topped with crunchy pecans and a creamy frosting in just 75 minutes? Pecan Pumpkin Dessert, with 18 reviews, is your answer—ideal for Thanksgiving, potlucks, or cozy family nights. Ready to fill your kitchen with warm, spiced aromas? Let’s get baking!
Overview: Why Pecan Pumpkin Dessert Shines
What makes Pecan Pumpkin Dessert so special? This indulgent recipe layers a moist, spiced pumpkin base with a buttery yellow cake mix topping, studded with crunchy pecans, and finished with a velvety cream cheese-whipped topping frosting. Baked in a 13×9-inch pan and inverted for a stunning presentation, it’s a crowd-pleaser for holiday parties, dessert tables, or gifting. The method is beginner-friendly, kid-approved, and adaptable for dietary needs, yielding 16 generous servings.
Time requirement: 75 minutes active (15 minutes prep, 60 minutes cooking), plus cooling time. The one-pan method keeps it simple.
Difficulty level: Easy! If you can mix batter, sprinkle cake mix, and spread frosting, you’re set. A 13×9-inch baking dish, mixing bowls, and a mixer are the main tools, and kids can help sprinkle pecans or fold frosting.
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Pecans offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
Dessert Base
- Solid-pack pumpkin (2 cans, 15 oz each, ~3-1/2 cups): Adds moisture and earthy flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Evaporated milk (12 oz can, ~1-1/2 cups): Enhances creaminess. Sub: Plant-based milk or coconut milk.
- Sugar (1 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (3, room temperature): Bind and add structure. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Adds warmth. Sub: Almond extract or omit.
- Yellow cake mix (1 regular-size package, ~15.25 oz): Forms a crumbly, cake-like topping. Sub: Gluten-free cake mix or homemade mix (2 cups flour, 1-1/2 cups sugar, 2 teaspoons baking powder).
- Butter (1 cup, melted): Adds richness to topping. Sub: Vegan butter or coconut oil.
- Chopped pecans (1-1/2 cups): Provide crunch and nutty flavor. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
Frosting
- Cream cheese (8 oz, softened): Creates tangy, creamy frosting. Sub: Vegan cream cheese.
- Confectioners’ sugar (1-1/2 cups): Sweetens and smooths frosting. Sub: Reduce to 1 cup or use maple sugar.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Frozen whipped topping (12 oz carton, thawed): Adds light, fluffy texture. Sub: Homemade whipped cream or vegan whipped topping.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Dessert!
Ready to start? You’ll need a 13×9-inch baking dish, mixing bowls, and a mixer. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Line a 13×9-inch baking dish with parchment paper, leaving overhangs; grease parchment and pan sides with cooking spray or butter. Tip: Parchment ensures easy inversion; grease well to prevent sticking.
- Mix pumpkin base: In a large bowl, beat 2 cans pumpkin, 12 oz evaporated milk, 1 cup sugar, 3 eggs, and 1 teaspoon vanilla with a mixer or whisk until well blended (about 2-3 minutes). Pour into prepared pan. Tip: Room-temperature eggs blend smoothly; ensure pumpkin is pure puree, not pie filling.
- Add topping: Sprinkle 1 package yellow cake mix evenly over the pumpkin mixture. Drizzle 1 cup melted butter over cake mix, covering as much as possible. Sprinkle 1-1/2 cups chopped pecans evenly on top. Tip: Use a spoon to spread cake mix evenly; pat pecans lightly to adhere.
- Bake: Bake for 60 minutes or until golden brown and topping is set. Tip: Check at 55 minutes; a toothpick may not work due to moist base, so look for a firm, golden top.
- Cool and invert: Cool completely in the pan on a wire rack (about 1-2 hours). Invert onto a large serving platter; carefully peel off parchment. Tip: Use overhangs to lift; ensure platter is large enough (at least 14×10 inches).
- Make frosting: In a large bowl, beat 8 oz softened cream cheese, 1-1/2 cups confectioners’ sugar, and 1 teaspoon vanilla until smooth (about 2 minutes). Gently fold in 12 oz thawed whipped topping. Tip: Fold carefully to keep frosting light; chill if too soft.
- Frost and serve: Spread frosting evenly over the inverted dessert. Cut into 16 pieces (4×4 grid). Serve chilled or at room temperature. Tip: Chill for 15 minutes before cutting for cleaner slices.
Assembly: Plate It Like a Pro
This dessert is golden and nutty with creamy frosting, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Dessert: Cut into 16 squares and place 1-2 per plate, showcasing the pecan topping and frosting. Tip: Angle squares to highlight layers.
- Garnish: Sprinkle with extra chopped pecans or a dusting of cinnamon. Tip: A drizzle of caramel sauce adds a gourmet touch.
- Serving suggestion: Pair with coffee, chai tea, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a fall vibe, use white or orange plates to highlight the golden pumpkin and pecans. Serve on a large platter for gatherings. Tip: Add a cinnamon stick or small pumpkin for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your dessert tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days due to frosting. Serve chilled or let sit at room temperature for 15 minutes. Tip: Cover tightly to prevent drying; add fresh pecans before serving.
- Freezing: Freeze unfrosted dessert in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mix pumpkin base and store in fridge a day ahead. Assemble and bake fresh; prepare frosting just before serving. Tip: Don’t add cake mix topping early—it may absorb moisture.
Health tip: Storing properly preserves the pumpkin’s vitamin A and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan cream cheese, flax eggs, vegan butter, and vegan whipped topping; ensure cake mix is vegan-friendly.
- Gluten-free option: Use gluten-free yellow cake mix or homemade gluten-free mix.
- Lower sugar: Reduce sugar to 3/4 cup in base and 1 cup in frosting; add 2 tablespoons applesauce to base.
- Nut-free option: Omit pecans; use sunflower seeds or crushed pretzels.
- Spiced boost: Add 1 teaspoon cinnamon or pumpkin pie spice to pumpkin base.
- Add-ins: Sprinkle 1/2 cup chocolate chips or dried cranberries with pecans.
Conclusion: Savor Your Pecan Pumpkin Dessert
You’re now ready to master Pecan Pumpkin Dessert! This wholesome, indulgent treat brings pumpkin, pecans, and creamy frosting together for a dessert that’s perfect for Thanksgiving, potlucks, or cozy nights. With just 75 minutes and one pan, you can create a flavorful, crowd-pleasing dish that’s as delicious as it is festive. Play with vegan or spiced twists to make it your own. Grab that baking dish, sprinkle some cake mix, and enjoy this pumpkiny delight. Share your results in the comments—I’d love to hear how it turned out!
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Pecan Pumpkin Dessert
Description
Craving a fall-inspired treat that’s perfect for gatherings? What if you could bake a rich, pumpkin-packed dessert topped with crunchy pecans and a creamy frosting in just 75 minutes? Pecan Pumpkin Dessert, with 18 reviews, is your answer—ideal for Thanksgiving, potlucks, or cozy family nights
Ingredients
Here’s the lineup for 16 servings (from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
Dessert Base
- Solid-pack pumpkin (2 cans, 15 oz each, ~3-1/2 cups): Adds moisture and earthy flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Evaporated milk (12 oz can, ~1-1/2 cups): Enhances creaminess. Sub: Plant-based milk or coconut milk.
- Sugar (1 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (3, room temperature): Bind and add structure. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Adds warmth. Sub: Almond extract or omit.
- Yellow cake mix (1 regular-size package, ~15.25 oz): Forms a crumbly, cake-like topping. Sub: Gluten-free cake mix or homemade mix (2 cups flour, 1-1/2 cups sugar, 2 teaspoons baking powder).
- Butter (1 cup, melted): Adds richness to topping. Sub: Vegan butter or coconut oil.
- Chopped pecans (1-1/2 cups): Provide crunch and nutty flavor. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
Frosting
- Cream cheese (8 oz, softened): Creates tangy, creamy frosting. Sub: Vegan cream cheese.
- Confectioners’ sugar (1-1/2 cups): Sweetens and smooths frosting. Sub: Reduce to 1 cup or use maple sugar.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Frozen whipped topping (12 oz carton, thawed): Adds light, fluffy texture. Sub: Homemade whipped cream or vegan whipped topping.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert
Instructions
Ready to start? You’ll need a 13×9-inch baking dish, mixing bowls, and a mixer. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Line a 13×9-inch baking dish with parchment paper, leaving overhangs; grease parchment and pan sides with cooking spray or butter. Tip: Parchment ensures easy inversion; grease well to prevent sticking.
- Mix pumpkin base: In a large bowl, beat 2 cans pumpkin, 12 oz evaporated milk, 1 cup sugar, 3 eggs, and 1 teaspoon vanilla with a mixer or whisk until well blended (about 2-3 minutes). Pour into prepared pan. Tip: Room-temperature eggs blend smoothly; ensure pumpkin is pure puree, not pie filling.
- Add topping: Sprinkle 1 package yellow cake mix evenly over the pumpkin mixture. Drizzle 1 cup melted butter over cake mix, covering as much as possible. Sprinkle 1-1/2 cups chopped pecans evenly on top. Tip: Use a spoon to spread cake mix evenly; pat pecans lightly to adhere.
- Bake: Bake for 60 minutes or until golden brown and topping is set. Tip: Check at 55 minutes; a toothpick may not work due to moist base, so look for a firm, golden top.
- Cool and invert: Cool completely in the pan on a wire rack (about 1-2 hours). Invert onto a large serving platter; carefully peel off parchment. Tip: Use overhangs to lift; ensure platter is large enough (at least 14×10 inches).
- Make frosting: In a large bowl, beat 8 oz softened cream cheese, 1-1/2 cups confectioners’ sugar, and 1 teaspoon vanilla until smooth (about 2 minutes). Gently fold in 12 oz thawed whipped topping. Tip: Fold carefully to keep frosting light; chill if too soft.
- Frost and serve: Spread frosting evenly over the inverted dessert. Cut into 16 pieces (4×4 grid). Serve chilled or at room temperature. Tip: Chill for 15 minutes before cutting for cleaner slices.
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 3-1/2 cups homemade puree; drain well to avoid watery batter.
What are the health benefits? Pumpkin provides vitamin A and fiber; pecans offer healthy fats.
How do I know the dessert is done? Topping is golden and set after 60 minutes.
Can I prep for a party? Yes! Mix pumpkin base a day ahead; bake and frost fresh.
Kid-friendly? Totally! Pumpkin flavor appeals to kids; omit pecans for allergies.
Why is my dessert soggy? Too-wet pumpkin or underbaked. Drain puree well and bake until set.
Gluten-free? Use gluten-free cake mix.
How to store leftovers? Fridge for 5 days; serve chilled. Freeze unfrosted for 3 months; thaw before frosting.