My favorite time of the year is right around the corner.
Pretty soon I’m going to be belting out some tunes from either “Merry Christmas” by Mariah Carey or “Christmas Portrait” by the Carpenters and making warm spiked chocolate beverages. My floor will be covered with wrapping paper, washi tape, and tons of ribbon. My oven will be on for about three weeks straight.
There’s something so comforting about the food that’s served during the holidays. Turkey, ham, prime rib, stuffing, mashed potatoes, green bean casserole… I could go on for days. It’s all good. The desserts are pretty darn fabulous too. Pies, crumbles, trifles, cakes, cookies… and this super simple holiday dessert.
Even if you’re not really a baker, you can totally make this. No, seriously. You can.
If you can whisk, pour, and turn on the oven, you can make this dessert. Easy peasy.
- 1 (29 oz.) can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 (12 oz.) can evaporated milk
- 1 box butter or yellow cake mix
- 1 cup pecans, roughly chopped
- 1 cup (2 sticks) unsalted butter, melted
- Preheat oven to 350⁰F.
- In a large mixing bowl, add pumpkin, cinnamon, salt, cloves, nutmeg, brown sugar, granulated sugar, eggs, and evaporated milk. Whisk to combine.
- Pour mixture into a greased 9×13 inch baking pan. Sprinkle cake mix and pecans over the pumpkin mixture. Drizzle butter over the cake and pecans.
- Bake for 60 minutes. Let cool on a wire rack for 30 minutes to an hour. Refrigerate for 1-2 hours, or until pumpkin has solidified.
About the Writer
Arbine Villanueva-Hoapili is a self-proclaimed food geek who is a teensy bit obsessed with baking, blogging (check her out at My Shiny Life), and Doctor Who. She is a stay-at-home mom and enjoys every stress inducing minute of it. Arbine currently resides in Hawaii with her husband and two sassy bass daughters.