Great Pumpkin Dessert
Total TimePrep: 5 min. Bake: 1 hour
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 package yellow cake mix (regular size)
- 3/4 cup butter, melted
- 1-1/2 cups chopped walnuts
- Vanilla ice cream or whipped cream
- In a large bowl, beat first five ingredients until smooth.
- Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
- Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Test Kitchen Tips
Nutrition Facts1 piece: 385 calories, 21g fat (8g saturated fat), 70mg cholesterol, 326mg sodium, 44g carbohydrate (30g sugars, 3g fiber), 8g protein.
Aug 12, 2020
THE BEST! I also throw in a box of vanilla pudding for extra yumminess, and sometimes substitute chopped pecans (instead of walnuts), love that extra crunch. THE BEST- BEST! Great both warm and cold, and especially great the next day.
May 2, 2020
its amazing that something this good is so easy! I realize I’m a little off season, but I’ve been baking from my pantry since the shutdown. (i actually used a Christmas colored funfetti cake mix) We loved this, and gobbled every bit of this homey, comforting dessert, red and green sprinkles included! VFE
Jan 27, 2020
Made it and my whole family of six loved it! Even my 8 year old liked it!
Jan 19, 2020
The pumpkin part on the bottom was very good. The cake mix part on the top was awful. Way too sweet, and dry in parts even though I drizzled the butter more evenly that in the video. We scrapped it off and ate only the bottom half.
Jan 2, 2020
I don’t remember where I originally found this recipe, but this is the BEST and EASIEST dessert. Whenever I make it, people always ask for the recipe. In fact, I’m sending to someone I work with right now; brought it to the Christmas luncheon, and it was a hit as always. I wouldn’t change anything about this unless there is a nut allergy issue. Enjoy!
Dec 28, 2019
It's an upside down pumpkin pie! Had I known this, I would have tapped down my walnuts a bit after sprinkling them. It's tricky distributing that melted butter all over, but it'll give your "crust" better adhesion. I used 3/4 cup sugar - the perfect amount in my opinion.
Nov 28, 2019
I substituted cake mix with gluten free cake mix and almonds for walnuts. The temperature is way to high for this dessert. I would do 350 for about 30 min and then lower to 325. If you leave in for whole hour at 350, it’s gonna burn the top. Mine did not come out like the video. Very disappointed.
Nov 18, 2019
Made this several times. So good. We like it with a scoop of vanilla ice cream.
Nov 1, 2019
No comment left
Oct 24, 2019
This was excellent! I used pecans instead of walnuts and sprinkled a little brown sugar over the nuts and they candied perfectly! Will make again and again.