Pumpkin Praline Dessert is a delicious dessert that can be a great alternative to traditional pumpkin pie. This recipe is similar to dump cake so it is very easy to make. I promise you that it won't last in the pan because it is so good!!
BENEFITS OF PUMPKIN
Pumpkins are a nutrient-dense fruit. They are full of beta-carotene which is a powerful antioxidant.
Pumpkins are also a great source of fiber, potassium and Vitamin C. These things may help aid in digestion and boost the immune system.
Fresh pumpkin is always the best choice, but canned is also good! Remember to look for canned pumpkin that only has one ingredient…pumpkin!
INGREDIENTS FOR PUMPKIN PRALINE DESSERT
This pumpkin praline dessert recipe requires some pretty basic ingredients. The crunch of the pecans takes this dessert to a new level of yummy.
- 1 can (15 oz) pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 cup of sugar
- 4 teaspoons pumpkin pie spice
- 1 box vanilla or yellow moist cake mix
- 2 cups chopped pecans
- 3/4 cup melted butter
- whipped cream or cool whip, if desired
HOW TO MAKE PUMPKIN PRALINE DESSERT
This recipe reminds me of dump cakes but does require a little mixing in the beginning. It is worth it for the delicious taste.
STEP ONE: MIX INGREDIENTS
Start off by preheating your oven to 350 degrees F. Grease or spray bottom and sides of a 13 x 9 baking pan.
In a medium bowl beat the pumpkin, eggs, evaporated milk, sugar and pumpkin pie spice with a wire whisk until smooth. I just threw these ingredients into my Kitchenaid mixer and attached the whisk….turned it on and done in no time!
STEP TWO: POUR & DUMP
Now you will pour this mixture into your greased pan. It is supposed to be pretty liquidy…so don't worry!
Now you will sprinkle the dry cake mix over the top of the liquid mixture evenly.
STEP THREE: ADD NUTS
Get your chopped pecans and sprinkle over the top of the dry cake mix. Take your melted butter and pour evenly over the top of the pecans.
STEP FOUR: BAKE
Bake 50-60 minutes in your oven until a toothpick or knife inserted into the center comes out clean. Cool for around 30 minutes.
You can serve this warm or cool with whipped cream or cool whip on top, if desired. Store any leftovers in the fridge!
PUMPKIN PRALINE DESSERT RECIPE
I know you are anxious to try this pumpkin praline dessert recipe. You can print off the complete instructions and ingredients via the recipe card below.
- 15 ounce can of pumpkin puree
- 12 ounce evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 box vanilla or yellow moist cake mix
- 2 cups chopped pecans
- 3/4 cup melted butter
- whipped cream or cool whip if desired
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Preheat your oven to 350 degees F.
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Grease or spray bottom and sides of a 13×9 baking pan.
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In a medium bowl beat the pumpkin, eggs, evaporated milk, sugar and pumpkin pie spice with a wire whisk until smooth.
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Now you will pour this mixture into your greased pan. It is supposed to be pretty liquidy…so don’t worry!
-
Now you will sprinkle the dry cake mix over the top of the liquid mixture evenly.
-
Get your chopped pecans and sprinkle over the top of the dry cake mix.
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Take your melted butter and pour evenly over the top of the pecans.
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Bake 50-60 minutes in your oven until a toothpick or knife inserted into the center comes out clean. Cool for around 30 minutes.
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You can serve this warm or cool with whipped cream or cool whip on top, if desired. Store any leftovers in the fridge!
Adapted from a Betty Crocker recipe of unknown origin.
If you love the flavor of pumpkin be sure to check out these other great pumpkin recipes!
- Weight Watchers Pumpkin Pie Tarts
- Pumpkin Crescent Rolls
- Pumpkin Spice Snack Mix
- 4 Ingredient Peanut Butter Pumpkin Pie Dip
Be sure to PIN this recipe so you can come back and make it again and again!
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This recipe is too easy and I love it! I have almost all the ingredients too so this will be a great treat this weekend!
Thank you for sharing. I will make this recipe.
The Pumpkin Praline Dessert looks really good. I should have made that for Thanksgiving instead of my pumpkin pie. It was a disaster.
We should know and try this pumpkin praline dessert. This would surely be a huge help. Thanks for sharing this great article.
Can this be frozen on baked and cooled?
Thanks.
I do not think this would freeze very well, but I haven’t actually tried it.
Should I use salted or unsalted butter?
I usually used salted