*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.
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!
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!
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!
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.
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"
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.
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)
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.
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.
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