Recipe by Nancy
"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
1 (12 fluid ounce) can
pumpkin pie spice
1 (18.25 ounce) package
yellow cake mix
1 1/2 cups
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Great Pumpkin Dessert
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 134
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Watch Chef John make the perfect holiday dessert.