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Pumpkin pie dessert


Rate this recipe 4/5 (5 Votes)


  • 1 pkg. yellow cake mix
  • 1/2 c. soft butter
  • 1 egg
  • mix tog. above ing. set aside
  • 1/4 c. sugar
  • 3 c. pumpkin pie mix 30 oz can
  • 2 eggs
  • 3/4 c. milk


Level of difficulty Average
Cost Average budget


Step 1

mix the cake mix with butter and egg. Set aside one cup for topping. in a greased 9x13 press down remaining cake batter mix. in separate bowl mix remaining ing. pour over cake mix in 9x13. with remaining 1 c. of cake mix. crumble topping over top. bake at 350 for 45 min.


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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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