Okay, here’s my experience making pumpkin pie dessert squares with yellow cake mix, just like you asked.
So, I wanted to make something for a little get-together, and I was thinking, “Pumpkin pie is always a hit, but who has time for all that crust-making business?” That’s when I stumbled upon this idea of pumpkin pie dessert squares. And the best part? It involves yellow cake mix, so you know it’s gonna be easy.
First, I grabbed a box of yellow cake mix. Any brand works, really. Then, I got a big can of pumpkin puree—not pumpkin pie filling, mind you, just the plain pumpkin stuff. Make sure it is pumpkin puree. I also needed some eggs, evaporated milk, sugar, and the usual pumpkin pie spices like cinnamon, nutmeg, and ginger. Oh, and some butter, because everything’s better with butter, right?
I started by preheating my oven to 350°F. Then, I took a 9×13 inch baking pan and greased it up real good. You don’t want these squares sticking to the bottom.
Now, for the pumpkin layer. In a big bowl, I dumped the pumpkin puree, eggs, evaporated milk, sugar, and all those yummy spices. I gave it a good whisk until everything was nice and smooth. Then I poured that into my prepared pan and spread it out evenly.
Next comes the fun part. I took that yellow cake mix and sprinkled it dry, right on top of the pumpkin mixture. You can use a spoon to make sure it evenly covers the pumpkin layer. Then, I melted a stick of butter and drizzled it all over the cake mix. You can use a fork to combine the cake mix and butter so that no dry cake mix remains. It’s fine to leave it crumbly. This is gonna create that awesome, buttery crust on top.
I popped the pan into the oven and baked it for about 50-60 minutes. You’ll know it’s done when the edges start to brown and the center is just a little bit jiggly. You can insert a toothpick to check if it is done. The toothpick should come out clean.
Once it was out of the oven, I let it cool completely. This is important, trust me. You gotta let it set, or else it’ll be a mess when you try to cut it. Patience, my friends, patience.
After it cooled down, I cut the whole thing into squares. You can serve them up with a dollop of whipped cream or a scoop of vanilla ice cream. Or, if you’re like me, you can just eat them straight out of the pan. No judgment here!
- Get the ingredients: yellow cake mix, pumpkin puree, eggs, evaporated milk, sugar, spices, and butter.
- Preheat oven to 350°F and grease a 9×13 inch pan.
- Mix pumpkin layer ingredients and pour into the pan.
- Sprinkle cake mix over pumpkin layer and drizzle with melted butter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let it cool completely before cutting into squares.
These pumpkin pie dessert squares turned out pretty darn good, if I do say so myself. They were a hit at the get-together, and everyone was asking for the recipe. It’s definitely a keeper, especially if you’re looking for an easy, delicious fall dessert.
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