"Pumpkin pie cake with butter and walnut topping." — LUPE KEMP
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1 (15 ounce) can
canned pumpkin puree
1 (12 fluid ounce) can
1 (18.25 ounce) package
yellow cake mix
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.
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.
I made this recipe exactly as stated. The flavor was delicious but the cake was somewhat wet and mushy. What am I doing wrong?
Super easy to make! Delicious, but I think mine needed to bake longer being that's it was a little squishy at the bottom.
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.
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!
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.
I used pecans instead of walnuts which worked great.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Walnut Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 214
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