Sponsored by KING ARTHER BAKING COMPANY
Pumpkin pie will always have a place on the table, but this Pumpkin Streusel Bake might just steal the spotlight. Think creamy, spiced pumpkin filling topped with a buttery, golden layer that bakes into the perfect mix of soft and crisp. It’s simple enough for a cozy night in, yet impressive enough to serve at a dinner party or holiday gathering.
It comes together in minutes — no mixer, no pie crust, no stress — and fills your kitchen with that unmistakable scent of fall. Whether you’re baking for family, friends, or just yourself, this is one of those recipes that makes everyone ask for seconds (and the recipe).
Preheat oven to 350°F and grease a 9x13-inch baking pan. In a large bowl, whisk together the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Pour into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture — don’t stir. It should sit right on top.
Bake for 40 minutes, then check the top. If it’s browning too quickly, cover with foil and bake another 10 minutes, or until a knife inserted in the center comes out clean.
In a small bowl, combine chopped pecans with 1 tablespoon of the melted butter and 2 tablespoons of brown sugar. Stir until evenly coated. Pour the remaining melted butter over the cake mix layer, then sprinkle the sugared pecans on top.
Let cool on a wire rack, then refrigerate for at least 2 hours before serving. Slice, top with whipped cream, and enjoy chilled.
Skip the pecans and sprinkle crushed gingersnaps, granola, or toffee bits instead for that same sweet crunch.
Yellow cake mix works perfectly too.
Chill overnight — the texture only gets better.
Prep for Smurf Movie Night
Prep for Smurf Movie Night
Prep for Smurf Movie Night
Prep for Smurf Movie Night
Chef and cookbook author Noah Galuten makes the case that the grill isn’t just for dads with tongs and a cold beer—it’s the smartest, easiest, most delicious tool in any parent’s kitchen. Plus: his charred cauliflower recipe that everybody keeps eating with their hands.
The Mediterranean Dish founder and NYT bestselling cookbook author talks Tuesday night beef bowls, sneaking sumac into restaurants, and why she doesn’t believe in balance.
If you’ve ever added chili crisp to something and thought wait, why is this so good on literally everything, there’s
7 easy spring pasta recipes that come together in one pot, feed the whole family, and don’t leave you staring down a sink full of dishes at 8 p.m.
