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We have this cake every year near Thanksgiving. We usually use this recipe for a birthday cake for my daughter, Cara. Her birthday is November 29th. She’s our Thanksgiving baby! This year it falls on the weekend after Thanksgiving. I got this amazing recipe from my friend, Hayley several years ago when we lived down in Texas. Now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! ha! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin!
- 1 large 15 oz. can of pumpkin
- 1 12 oz.can evaporated milk
- 1/2 tsp cinnamon
- 1 cup sugar
- 3 eggs
- 1 box of yellow pudding cake mix
- 1 package chopped nuts
- 2 sticks butter, melted
Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together.
Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface.
Bake at 350° for 50-60 minutes or until done & slightly golden brown.
- 1 large 15 oz. can of pumpkin
- 1 12 oz.can evaporated milk
- 1/2 tsp cinnamon
- 1 cup sugar
- 3 eggs
- 1 box of yellow pudding cake mix
- 1 package chopped nuts
- 2 sticks butter melted
- 8 oz. cream cheese
- 3/4 cup Cool Whip
- 1 cup powdered sugar
- Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together
- Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray.
- Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture.
- Pat chopped nuts over mix. I used chopped walnuts.
- Spoon melted butter evenly over the surface.
- Bake at 350° for 50-60 minutes or until done & slightly golden brown.
- When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum!
- Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl. Gradually stir in the powdered sugar. Stir until smooth.
- Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator.
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Sounds really good Leigh Anne. Thank you and have a great week.
Quick question on the recipe. Says large 15oz can pumpkin but a small can is 15 oz. Looking forward to making it!
Thank you for sharing this recipe! I can’t wait to make it for Thanksgiving dessert!