Pumpkin Stuff
A moist pumpkin dessert with warm cinnamon and ginger flavors, topped with a buttery cake crumble, perfect for fall gatherings and comforting holidays.
Ingredients
Instructions
- Reserve 1 cup of cake mix for topping.
- Combine the remaining cake mix, 1 egg, and 1/2 cup melted butter in a bowl.
- Mix well until crumbly.
- Press the mixture into the bottom of a greased 9 x 13-inch baking pan.
- In a separate bowl, mix pumpkin, sugar, eggs, melted butter, milk, cinnamon, ginger, cloves, and salt until well combined.
- Pour the pumpkin mixture over the crust in the baking pan.
- Sprinkle the reserved cake mix evenly over the pumpkin layer.
- Bake at 350°F (175°C) for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For added flavor, consider using a spice blend like pumpkin pie spice instead of individual spices. You can substitute the yellow cake mix with a gluten-free variety for a gluten-free version. If you prefer a less sweet dessert, reduce the sugar by half and add a pinch of nutmeg for extra warmth. This dish is a delightful twist on classic American recipes.
Serving Suggestions
This delicious pumpkin dessert pairs beautifully with whipped cream or a scoop of vanilla ice cream. Serve it warm or at room temperature, and consider adding a sprinkle of cinnamon on top for presentation. It makes a wonderful addition to fall gatherings or holiday meals, alongside dishes like Tennessee Pride Country Kitchen Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes, ensuring it is heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Stuff contains roughly 319 calories, with 4g protein, 50g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 919mg per serving (40% 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. Make sure to cook and puree it until smooth before incorporating it into the recipe. This may require additional preparation time, but fresh pumpkin can enhance the flavor and texture of the dish.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the butter with a dairy-free margarine or coconut oil and use plant-based milk like almond or oat milk. This way, you can enjoy a delicious dairy-free version of this pumpkin treat.
Can I freeze the pumpkin stuff?
Yes, you can freeze this dish! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).