Pumpkin Walnut Cake22 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“Pumpkin pie cake with butter and walnut topping.” - by LUPE KEMP
Original recipe yields 18 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- 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.
- 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.
Amount Per Serving (18 total)
- 386 cal
- 23.7 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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, bu..." See moret 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...." See more"
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