“Chopped pecans may be used in place of the walnut, plan ahead this needs to be refrigerated for a few hours before serving.”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350 degrees F (oven rack to second-lowest position).
  2. Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
  3. In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
  4. Add in eggs and 1 tablespoon vanilla until well combined.
  5. Pour into the prepared baking dish.
  6. Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
  7. Drizzle the melted butter over the top.
  8. Bake for about 50-60 minutes or until set and golden brown.
  10. Run a knife around the inside edges of the pan then invert onto a square serving platter.
  11. Remove the parchment paper.
  12. For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
  13. Fold in the Cool Whip topping.
  14. Spread over the top of the dessert.
  15. Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
  16. Chill until ready to serve.

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