Pumpkin Walnut Cake

4.9
(28)

Pumpkin pie cake with butter and walnut topping.

3
3
3
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
Servings:
18
Yield:
18 servings

Ingredients

  • 1 (15 ounce) can canned pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 4 eggs

  • 1 cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ teaspoon salt

  • 1 (18.25 ounce) package yellow cake mix

  • 2 cups chopped walnuts

  • cup margarine, softened

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

  2. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.

  3. Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

Nutrition Facts (per serving)

386 Calories
24g Fat
40g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 386
% Daily Value *
Total Fat 24g 30%
Saturated Fat 4g 21%
Cholesterol 48mg 16%
Sodium 412mg 18%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 8%
Total Sugars 27g
Protein 7g
Vitamin C 1mg 4%
Calcium 121mg 9%
Iron 1mg 7%
Potassium 167mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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