A dessert combines the creamy sweetness of pumpkin with a delightful crunchy texture that’s perfect for any season. It’s easy to make and sure to impress your friends and family with every spoonful.
Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Difficulty
Hard
Cooking Secrets
Use fresh pumpkin puree for the best natural sweetness and flavor.
Chill the pudding well before serving to help it set properly.
Toast any nuts or crumbs beforehand to enhance their crunch and aroma.
Ingredients
0/12
Why This Dish Is A Crowd Favorite
This dessert combines creamy pumpkin flavor with a satisfying crunch, making it a delightful treat for any season. Its smooth texture paired with crispy elements creates a perfect balance that appeals to all ages.
Step 1
Gently heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish, then lightly dust it with flour. In a bowl, mix together the brown sugar, pecans, flour, and cinnamon. Pour in the melted margarine and stir until everything is well combined.
Step 2
In a large bowl, combine the cake mix, pumpkin puree, eggs, water, canola oil, pudding mix, and pumpkin pie spice. Use an electric mixer on low speed to bring everything together, scraping down the sides as needed. Then increase the speed to medium and beat until the batter is smooth and creamy, about three minutes.
Step 3
Spread half of the batter evenly in the prepared pan. Sprinkle half of the brown sugar and pecan mixture over the top. Then spread the remaining batter over that, smoothing it out, and finish by sprinkling the rest of the brown sugar mixture on top.
Step 4
Pop it in the oven and bake for around 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool a bit before serving so the pudding sets up nicely.
316
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas To Try
Serve this dessert in small glass cups to showcase the layers. Garnish with a sprinkle of cinnamon or nutmeg and a dollop of whipped cream for an extra touch of indulgence.
Reheating And Storage
Keep the dessert covered in the refrigerator for up to three days. Avoid freezing, as it may change the texture and reduce the crunchiness of the topping.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure to cook and puree the fresh pumpkin until smooth before measuring 1 cup for the recipe.
What can I substitute for margarine in this recipe?
You can use melted butter or a neutral oil like vegetable oil as a substitute for margarine.
Do I need to grease and flour the baking dish?
Yes, greasing and lightly flouring the dish helps prevent sticking and makes it easier to serve.
Can I use a different type of cake mix?
Yellow cake mix is recommended for the flavor balance, but vanilla cake mix can be used as a substitute.
How do I know when the dessert is fully baked?
Insert a toothpick in the center; it should come out clean when the dessert is done.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and refrigerate; just let it come to room temperature before serving.
Is it okay to use regular instant pudding mix instead of pumpkin spice?
Yes, but using pumpkin spice pudding enhances the seasonal flavor of the dessert.
Can I add extra nuts or omit them completely?
You can add more pecans for extra crunch or omit them if you have allergies or prefer a nut-free dessert.
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