This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.

Nancy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.

  • Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.

  • Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

261 calories; 14.9 g total fat; 43 mg cholesterol; 251 mg sodium. 29.4 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (518)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2006
Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it! Read More
(312)

Most helpful critical review

Rating: 2 stars
10/12/2010
Maybe it's me but this did not work out for me at all. I found the whole thing waaaaay too sweet. If I ever do make it again I would only use a 1/2 cup of sugar since the cake mix topping is already really sweet especially when it's used as-is. Read More
(20)
661 Ratings
  • 5 star values: 462
  • 4 star values: 125
  • 3 star values: 37
  • 2 star values: 22
  • 1 star values: 15
Rating: 5 stars
02/09/2006
Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it! Read More
(312)
Rating: 5 stars
02/09/2006
Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it! Read More
(312)
Rating: 5 stars
10/18/2006
I've made this pumpkin cake many times but I use a spice cake mix. What a spicy treat--everyone loved it better thank the yellow cake mix. Read More
(237)
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Rating: 5 stars
10/24/2003
Move over pumpkin pie! So easy and soooo good. I have made this cake twice and I prefer to use pecans instead of walnuts. For some reason this cake is much much better if it sits a day or so before serving. Thanks so much for the recipe! Read More
(188)
Rating: 5 stars
10/21/2007
I make this recipe all the time. However I've done a couple of things differently. I add about 2 teaspoons of cinnamon with the pumpkin pie spice. I also use Almonds in place of the walnuts. I top with cool whip and sprinkle the cool whip with toffee bits...it's fabulous and I never come home with leftovers when I take it to a party! Read More
(142)
Rating: 5 stars
07/02/2009
This is a great recipe! I love how fast and easy it is! Next time I think I might substitute some brown sugar for some of the white sugar and cut the butter into the cake mix and then sprinkle on top of the pumpkin. It's a great recipe as is but for me I think those changes would be even better. Read More
(88)
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Rating: 4 stars
11/04/2003
The pumpkin part turned out GREAT but the cake topping was only ok. If I make it again I will increase the melted butter to a full cup. Half of the cake topping was still powder with the nuts burnt while the other half had absorbed the butter and the nuts sank into the cake. I spread the butter as evely as I could but it just didn't seem to be enough. Overall it was pretty good very delicious "pumpkin pie meets nutty cake" Read More
(76)
Rating: 5 stars
11/27/2005
It seems like people are using a cup of butter but I actually used less than 3/4 cup. It still came out good but it was A LOT better 2-3 days after. The top was hard and crunchy the first day and difficult to cut coupled with the soft pumpkin base (maybe because I used less butter). But a few days later the top had softened and it was so good I couldn't keep my hands off of it. The guests seemed to enjoy it as well unfortunately they only tasted it the first day it was made. I'd recommend this but make sure to make it a day or 2 in advance and next time i'd use less cake mix on top so the pumpkin flavor can stand out more. Read More
(67)
Rating: 5 stars
11/21/2005
I made this for my company Thanksgiving party and everyone raved about it(well everyone except those who don't like pumpkin). I used a cup of butter like everyone suggested and when it first came out of the oven it was swimming in butter but after about 10 minutes it sets up beautifully. I also sprinkled cinnamon on top before baking and added a little bit of salt to the pumpkin mixture to cut the sweetness. Very good recipe. A definate keeper!!:O) Read More
(62)
Rating: 5 stars
10/30/2003
I took this to a Church cooking group meeting and everyone loved it. I did add a lot of extra spice to the pumpkin mixture. I added a tablespoon of Cinnamon and a tsp of cloves in addition to the 2 tbsps of pumpkin pie spice called for in the recipe. Read More
(59)
Rating: 2 stars
10/12/2010
Maybe it's me but this did not work out for me at all. I found the whole thing waaaaay too sweet. If I ever do make it again I would only use a 1/2 cup of sugar since the cake mix topping is already really sweet especially when it's used as-is. Read More
(20)