Great Pumpkin Dessert Recipe -
Great Pumpkin Dessert Recipe

Great Pumpkin Dessert

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2006

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 won't regret it!

Most Helpful Critical Review
Oct 12, 2010

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.

Oct 18, 2006

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.

Oct 24, 2003

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!

Oct 21, 2007

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's fabulous, and I never come home with leftovers when I take it to a party!

Jul 02, 2009

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.

Nov 04, 2003

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"

Nov 27, 2005

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.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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