Jeanette'S Pumpkin Dessert
A luscious pumpkin dessert with a cake-like topping, blending warm spices and creamy textures, perfect for fall gatherings and holiday celebrations.
Ingredients
Instructions
- Mix the pumpkin, sugar, milk, salt, pumpkin spice, and beaten eggs together and pour into a greased 9 x 13-inch pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Melt the butter and drizzle over the top of the cake mix.
- Bake at 350°F (175°C) for 1 hour.
- Allow to cool.
- Top with Dream Whip before serving.
Tips & Substitutions
For a lighter version, you can substitute half of the sugar with a sugar alternative like stevia. If you don't have pumpkin spice, a mix of cinnamon, nutmeg, and ginger can be used instead. Be sure to grease the pan well to prevent sticking, and consider adding chopped nuts or chocolate chips to the cake mix for extra texture. If you're short on time, pre-made whipped topping can replace Dream Whip.
Serving Suggestions
This pumpkin dessert is delightful when served warm with a dollop of Dream Whip on top. For a festive touch, pair it with a scoop of vanilla ice cream or a sprinkle of pecans. It also makes an excellent addition to holiday gatherings alongside other desserts like Crunchy Apple Crisp(Microwave) or Texas Earthquake Cake.
Storage & Reheating
Store any leftovers tightly covered in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for 20-30 seconds or until warmed through, being careful not to overheat, which can dry out the dessert. Alternatively, you can serve it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Jeanette'S Pumpkin Dessert contains roughly 199 calories, with 2g protein, 28g carbohydrates, and 10g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. You'll need to cook and puree it until smooth, using about 2 cups of fresh pumpkin for this recipe. Be sure to drain any excess moisture to maintain the right consistency in the dessert.
How can I make this dessert more chocolatey?
To add chocolate flavor, consider mixing in chocolate chips or cocoa powder into the pumpkin mixture. You can also serve it with a drizzle of chocolate sauce on top for an indulgent twist.
Is this recipe suitable for freezing?
Yes, this pumpkin dessert can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).