Every year I make this dessert and promptly watch everyone drool and lose their marbles.
Triple Layered Pumpkin Dessert is where it's at!
This post does contain affiliate links for your convenience.
So many years ago when the husband and I were still dating we lived in a small one bedroom apartment with two dogs in a small town for about 9 months of our life. It was that typical transition period after college. We were in between jobs and trying to figure out our life and were we'd like to be settled.
In that little one bedroom apartment I remember making this dessert for the first time. We would top it with vanilla ice cream AND caramel topping and proceed to eat the entire pan throughout the week. Not a good habit!
I don't think I even made it for a special occasion, heck who even knows if it was in the Fall, I just made it. And we ate the crap out of it.
Skip ahead 10 years and I finally made this again. Why did I wait so long? I really have no idea. I was flipping through my big recipe binder {where I write down my most favorite recipes} and it jumped out at me.
We were headed to a friend's house and I wanted to bring a dessert, so naturally this one became the front runner.
It looks complicated, doesn't it? Those beautiful three layers, it must have taken me all day, right?
Wrong.
The key ingredients you need to have on hand are a yellow cake mix, a can of pumpkin and a can of evaporated milk. Everything else are simple pantry ingredients you most certainly already have on hand.
Break out the pumpkin folks, it's time!
I personally want to go buy out the grocery store with every can on the shelf. I just really do love it that much.
So, tell me are you a pumpkin lover or hater?
I'm obviously a LOVER. Each year I just go on Amazon and order the pack of 12 cans. I'm serious. Otherwise I'm headed to the store every week for another can. You should do it too. Buy yours HERE.
Triple Layered Pumpkin Dessert
Print this Recipe!1 yellow cake mix
1/2 c. butter, melted
3 eggs
1 30 oz. can pumpkin pie puree
1 16 oz. can evaporated milk
1/2 c. sugar
1/4 c. flour
3 t. cinnamon
1 t. nutmeg
1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
2. In a bowl combine the cake mix, melted butter and one egg until crumbly. Set aside 2/3 cup of this mixture and press remaining into the bottom of the pan.
3. Beat remaining eggs, pumpkin puree and milk until smooth and pour over the bottom cake layer.
4. Combine sugar, flour, cinnamon, nutmeg and reserved crumbed mixture and sprinkle over the top, making the third layer.
5. Bake for 50 minutes.
6. Cool for 1 hour and refrigerate for 2 hours before serving.
7. Keep cold. Serve with whipped cream or ice cream.
