Pumpkin Custard Dessert
Pumpkin Custard Dessert has a bottom layer of creamy pumpkin custard just like pumpkin pie. The top layer is a dry yellow cake mix that’s sprinkled over the top of the entire custard. It’s then sprinkled with melted butter and topped with pecans. The result is delicious! The top layer is crunchy while the bottom layer is smooth and creamy. What a fantastic contrast of texture this is! The yellow cake mix can be switched out for a spice cake or a butter pecan dry cake mix to give you more amazing flavor.
Instead of spooning the melted butter over the dry cake mix I used a plastic squirt bottle. You know the plastic containers you use to put ketsup and mustard in to use in the summer? I use those containers in my kitchen a lot for varies small jobs. I fill them with either olive oil or vegetable oil and keep one near the stove. It comes in very handy when you need a small amount of oil, you don’t have to open a big bottle and pour it into a pan. I also fill them with a simple powdered sugar glaze and decorate the tops of coffee cakes with them. In this case it worked like a charm to distribute the melted butter evenly over top of the dry cake mix. This dessert is so easy to make and it gives you outstanding results. It’s the perfect time of year for Pumpkin Custard Dessert, Enjoy!
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Pumpkin Custard Dessert Taste Of Home
One 15 ounce can pumpkin (not pumpkin pie mix)
One 12 ounce can evaporated milk
3 eggs, slightly beaten
1 cup white sugar
4 Teaspoons pumpkin pie spice
1 box dry yellow cake mix ( can use spice or butter pecan dry cake mix as well)
1 1/2 cups chopped pecans
3/4 cups melted butter
whipped cream for garnish , if desired
Preheat oven to 350 degrees. Grease a 13×9 inch baking pan
In a medium bowl beat the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice with a wire whisk until smooth. Pour the mixture into your prepared pan. Sprinkle the dry cake mix evenly over top the pumpkin mixture. Drizzle the melted butter over the dry cake mix, make sure the dry cake mix has a cover of butter on it. Any dry cake mix without a cover of butter will remain dry. Sprinkle the chopped pecans over the butter evenly. Bake at 350 degrees for 50 to 60 minutes or until a tooth pick inserted in the center comes out clean. Serve warm or cold with whipped cream if desired.
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