Ingredients
- 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 California Walnuts
- Vanilla ice cream or whipped cream
Reviews
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.
Made this several times. So good. We like it with a scoop of vanilla ice cream.
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.
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.
eassy and so yummy
I make a very similar cake, but I use Spice Cake Mix vs Yellow and because my family doesn't care for nuts in cake, I use golden raisins vs the chopped walnuts. I also make a glaze from powdered sugar, milk, melted butter, vanilla and cinnamon to drizzle on the cooled cake. YUM!
Husband
This was a big hit, only used 1/2 cup of sugar
I made this recipe for the first time and was a little disappointed in the results. I followed the directions as given in the recipe. It was just too sweet for my taste.
Tasty treat for fall! Love the ease of this dessert! Top with whipped cream or ice cream to elevate it!! Mmmmm good!