When I need an easy fall dessert that feels homemade without turning my whole kitchen upside down, this 5-ingredient oven baked pumpkin dessert is exactly the kind of recipe I reach for. It uses wet canned pumpkin puree as the base, then turns a handful of pantry staples into a soft, warmly spiced bake that lands somewhere between a pumpkin cake and a custardy dessert bar. It is especially handy on busy weeknights, holiday weekends, or anytime you want something cozy baking in the oven with very little effort.
This dessert is especially good served slightly warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel sauce. If you are making it for a holiday meal, it fits right in next to coffee, hot apple cider, or chai tea, and it also works nicely with toasted pecans or a little dusting of cinnamon on top.
5-Ingredient Oven Baked Pumpkin Dessert
Servings: 9
Ingredients
1 can (15 ounces) pumpkin puree
1 box (15.25 ounces) yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon pumpkin pie spice
Directions
1. Preheat your oven to 350°F and lightly grease an 8x8-inch ceramic casserole dish or baking dish.
2. Add the pumpkin puree, eggs, and pumpkin pie spice to the dish or to a mixing bowl, then stir until smooth and fully combined.
3. Sprinkle the dry cake mix evenly over the pumpkin mixture, then drizzle the melted butter over the top as evenly as possible.
4. Bake for 40 to 45 minutes, or until the top is lightly golden and the center is set. Let it cool for at least 15 minutes before slicing.
5. Cut into squares and serve warm or at room temperature, plain or topped with whipped cream.
Variations & Tips
Make it extra cozy: Add a pinch of cinnamon or nutmeg if you want even more warm spice flavor. This is a nice little upgrade when I am baking this for a chilly weekend dessert.
Use the right pumpkin: Be sure to use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sweeteners and spices added, which can throw off both the flavor and texture.
Add crunch: A handful of chopped pecans or walnuts sprinkled over the cake mix before baking gives the top a little texture and makes it feel holiday-ready.
Plan ahead: This dessert keeps well in the refrigerator for up to 4 days. I like to bake it the night before a family dinner, then reheat individual squares for a quick dessert the next day.