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Great Pumpkin Dessert

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California
  • Total Time
    Prep: 5 min. Bake: 1 hour
  • Makes
    16 servings


  • 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
  • If you don’t have pumpkin pie spice, you can substitute 2 teaspoons of cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves or allspice.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Check out 45 more canned pumpkin recipes.
  • Nutrition Facts
    1 piece: 385 calories, 21g fat (8g saturated fat), 70mg cholesterol, 326mg sodium, 44g carbohydrate (30g sugars, 3g fiber), 8g protein.


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    Average Rating:
    • shawnba
      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

    • Shari
      Jan 27, 2020

      Made it and my whole family of six loved it! Even my 8 year old liked it!

    • D
      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.

    • Leigh-Anne
      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!

    • Foodie
      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.

    • Michelle
      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.

    • Connie
      Nov 18, 2019

      Made this several times. So good. We like it with a scoop of vanilla ice cream.

    • angela32
      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.

    • bonniekenk
      Oct 15, 2019

      Cant click the stars but it's definitely 5 or more. Easy to make and soooooo tasty. Will be making this for all holidays AND everyday for us.

    • anja
      Oct 11, 2019

      eassy and so yummy