Pumpkin Walnut Cake

Pumpkin Walnut Cake

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"Pumpkin pie cake with butter and walnut topping."
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1 h 10 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 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.
  3. 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.



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 ...

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?

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. ...

Super easy to make! Delicious, but I think mine needed to bake longer being that's it was a little squishy at the bottom.

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.

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 & f...

Very good... I used pecans instead of walnuts which worked great.

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 otherw...

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