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Great Pumpkin Dessert

"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."
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servings 261 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
  3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.


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

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Read all reviews 494
  1. 619 Ratings

Most helpful positive review

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 yum...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 yum...

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...

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. ...

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...

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...

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...

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 ca...

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 t...