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

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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.