Recipe Background
Pumpkin Delight blends pie and cake for a crowd-pleaser with crispy topping.
Heading into my first Sunday brunch with the in-laws, my nerves were like a simmering pot waiting to spill over. What could possibly win them over better than a dish that was both comfortingly familiar and intriguingly different? Pumpkin Delight was my answer. A dear friend’s story of mixing a can of pumpkin with whatever sweet was on hand inspired me. So I rummaged through my pantry that morning and found a can of solid-pack pumpkin and evaporated milk. The result was something between a pie and the best coffee cake you've ever tasted. Trust me when I say, letting that comforting aroma of spiced pumpkin waft through their kitchen was half the battle won.
Creating this dish was just one part inspiration and another part precision. While whisking the pumpkin mixture, I found myself smiling as each ingredient came together in harmony. A secret trick I learned: whisk until the sugar dissolves to create a smooth custard, ensuring that each bite is sumptuous. As I sprinkled the yellow cake mix atop the pumpkin layer, I realized a generous drizzle of melted butter could be the secret to an irresistible crispy topping. After all, there was something profoundly heartwarming about watching the cake rise and knowing it was ready when the knife came out clean.
When I finally served it with a scoop of creamy vanilla ice cream, the room was filled with nods of approval and murmurs of delight. In that moment, I knew Pumpkin Delight had not only won over my in-laws but would become a cherished addition to family gatherings. Above all, it taught me that food can speak even when you don’t have the right words.
Ingredients
- 1 (15-ounce) can solid-pack pumpkin
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 (15.25-ounce) package yellow cake mix
- 3/4 cup butter melted
- 1 1/2 cups walnuts chopped
- vanilla ice cream or whipped cream optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl, whisk the pumpkin, the evaporated milk, the eggs, the sugar, and the pumpkin pie spice together until smooth.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the mixture with the cake mix and drizzle with the butter.
- Top the batter with the walnuts.
- Bake until a knife inserted in the center comes out clean, about 1 hour.
- Serve with the ice cream.
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