Description
Indulge in the delightful flavors of fall with this Pumpkin Custard Cake. A luscious combination of pumpkin pie filling on a buttery cake base, this dessert is perfect for autumn gatherings.
Ingredients
Scale
Cake Base:
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
Pumpkin Custard Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- Reserved cake mix mixture
- 1/2 cup chopped pecans (optional)
- Whipped cream for serving
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make Cake Base: Mix cake mix and melted butter. Add 1 egg to form a crumbly mix. Press half into dish for crust.
- Prepare Filling: In a large bowl, whisk pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, vanilla, and salt. Pour over crust.
- Add Topping: Sprinkle reserved cake mix over the filling. Add pecans if desired.
- Bake: Bake for 50-60 minutes until set and golden.
- Cool and Serve: Cool before slicing. Serve chilled or at room temperature with whipped cream.
Notes
- Enhance with a drizzle of caramel sauce per slice.
- Refrigerate for best results before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
