Rating: 4.89 stars
27 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pumpkin pie cake with butter and walnut topping.

Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

386 calories; protein 6.6g; carbohydrates 39.6g; fat 23.7g; cholesterol 48mg; sodium 411.5mg. Full Nutrition
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Reviews (29)

27 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2008
Delicious, as always. I've made this several times. Usually with Yellow cake mix, but i've used White and Vanilla and it's been about the same each time--always a hit! I usually don't invert it, but it's great either way. And definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. I made half with pecans (was out of walnuts) and half with no nuts. Everyone agreed it was much better with the nuts. I used 4 tsp of Pumpkin Pie seasoning, and it wasn't too much...could have even used more. and i only used 6 tbsp of butter-it was plenty. Read More
(33)
Rating: 5 stars
01/12/2007
I used brown sugar instead of white and pecans because it is what I had on hand. I baked it for 15 minutes longer than called for and it turned out wonderfully. Read More
(25)
Rating: 4 stars
11/17/2003
I made this recipe exactly as stated. The flavor was delicious but the cake was somewhat wet and mushy. What am I doing wrong? Read More
(19)
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Rating: 5 stars
11/10/2005
Wow, I just made this for a potluck and sneeked a bite out of the corner. Wonderful. I did not use 7/8 cup of margarine as the recipe called for but only used 7/8 stick (7 Tbs) of margarine. It worked out great. Thanks. Read More
(13)
Rating: 5 stars
10/20/2006
Super easy to make! Delicious but I think mine needed to bake longer being that's it was a little squishy at the bottom. Read More
(10)
Rating: 5 stars
12/31/2002
This is the BEST holiday cake ever!! I doubled the ingredients and baked it in a huge roaster-sized pan and it turned out beautifully! I took it to our large Christmas gathering of family & friends and everyone raved and demanded some to leave with. Simply divine and so easy. This is my new "traditional" dessert for the holidays from now on! Read More
(8)
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Rating: 5 stars
12/23/2010
Yum! Outstanding dessert and I loved the use of the walnuts. I wouldn't changed anything about this dessert at all. The baking time was right on for me. Read More
(8)
Rating: 5 stars
08/29/2002
Very good... I used pecans instead of walnuts which worked great. Read More
(7)
Rating: 4 stars
12/07/2010
12/10 its definitely even better with a dollop of whipping cream. Also i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. added pecans on top yummy. matthew didn't like it but everyone else did. Read More
(6)