Featured Kitchen Recipe Journal

Layered Pumpkin Dessert

Written by Jodi Taylor

Written by Jodi (aka The Farmer’s Wife)

I adore this time of year, the brisk mornings, the nice afternoons, and certainly the leaves changing to vibrant tones of yellow, orange and red. Fall harvest is in full swing and with each pass of the combine the cornfields are swiftly becoming stubble fields. I love living in the country and seeing the canvas in which God has painted for me. It truly is gorgeous!!!

There is nothing better to usher in my favorite season than the smell of a delicious pumpkin pie baking in the oven. If pumpkin pie is one of your favorites, I am sure you will love this layered pumpkin dessert. It is like three desserts in one!!!

 Layered Pumpkin Dessert

Preheat oven to 350 degrees.
 

Cake Layer

1 Yellow Cake Mix, reserve 1 cup for topping

1 Stick of Butter, melted

2 Large Eggs

Mix ingredients together and spread out in a greased 9×13 cake pan.

 

Pumpkin Layer

2 Cups of Pumpkin (can substitute a 30oz. can of pumpkin pie filling, but omit adding the pumpkin pie spice)

1 12 oz. Can of Evaporated Milk

2 Large Eggs (or 3 small eggs)

1 tsp. Pumpkin Pie Spice

Mix ingredients together and pour over cake layer.

 

Topping

1 Cup Yellow Cake Mix

1/2 Cup Packed Brown Sugar

3 TBSP Butter

Combine cake mix and brown sugar then fold in the butter to make a dry crumbly mixture.  Sprinkle over the pumpkin layer.

Bake for about 1 hour or until the middle is firm or a toothpick comes out clean.

 

Enjoy!

About the author

Jodi Taylor

I’m married to my wonderful and I do mean WONDERFUL husband Mike. He is a farmer which makes me THE FARMER’S WIFE. We have been married for 16 years. Together we have 4 children…our daughters…Jordan 14, Emma 10, Alivia 9, & our son Hayden 5. We love life on the farm and all the ups and downs that go with it and wouldn’t want to raise our kids anywhere else. I have a love for cooking and crafting and a passion for photography.