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Great Pumpkin Dessert Recipe
Great Pumpkin Dessert Recipe photo by Taste of Home

Great Pumpkin Dessert Recipe

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I rely on canned pumpkin and a yellow cake mix to fix this effortless alternative to pumpkin pie. It's a tried-and-true dessert that always elicits compliments and requests for the recipe. —Linda Guyot, Fountain Valley, California
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES:12-16 servings
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 12-16 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 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

Nutritional Facts

1 serving (1 piece) equals 385 calories, 21 g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium, 44 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a large bowl, beat first five ingredients until smooth.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
  3. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.
Originally published as Great Pumpkin Dessert in Quick Cooking September/October 1999, p12

Nutritional Facts

1 serving (1 piece) equals 385 calories, 21 g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium, 44 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Great Pumpkin Dessert

AVERAGE RATING
   (75)
RATING DISTRIBUTION
5 Star
 (66)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 16, 2014

"I made this and then only had a small piece. My husband liked it, not sure what the neighbors thought. I'll make it again as it was pretty simple, and the small piece I had was good. Wish I'd had more so I could rate this with a more helpful review."

MY REVIEW
Reviewed Nov. 4, 2014

"Love this dessert. Made it for the first time and used Carrot cake mix, which turned out well. I did reduce the sugar in half as well as the butter. It turned out quite well. Very pleased with something this tasty being so easy to make! Am planning to make it for friend's birthday, in a few weeks. Will use a Gluten Free cake mix with that one, as many of my friends are gluten free."

MY REVIEW
Reviewed Oct. 19, 2014

"Delicious, Especially when you use a Butter Pecan cake mix and pecans on top."

MY REVIEW
Reviewed Oct. 18, 2014

"This is a favorite at our house but the one cup of sugar makes it way too sweet. The cake mix adds a lot of sweetness to this recipe. I like to taste the flavors of the pumpkin, not have it overloaded with sugar. therefore, I only use a scant 1/4 cup of sugar, also use pecans."

MY REVIEW
Reviewed Oct. 17, 2014

"I found this recipe in ToH magazine several years ago and my whole family loves it! It's so easy to prepare and tastes delicious! My husband requests it (and prefers it over traditional pumpkin pie) for every Thanksgiving . The only thing I've found is that the nuts get a little burned if you cook this for an hour. So I usually cover it with foil or I wait to throw the nuts on in the last 20-30 minutes of baking. Thanks ToH for another great recipe!"

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