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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:
    • Lindsey
      Oct 7, 2020

      This desert really checks all of the boxes. The flavors and combination of textures are almost reminiscent of sweet potato casserole, but better than could be imagined. I was a bit concerned with the sugar content (1 cup!) so I went with 1/2C granulated sugar and 1/4C brown sugar, for a total of 3/4C and it was still plenty sweet enough. I might reduce it further next time. I made the 13x9 pan and my husband and I have already eaten half of it within the first 24 hours. Would also make a great socially distanced potluck/party dish.

    • Carol
      Oct 4, 2020

      Super simple and The taste was awesome, but I tried to skimp on the butter by just using a stick and I ended up with some areas on top that were just cake mix. Next time I will use it all

    • cat
      Oct 3, 2020

      can you freeze this dessert (cut into individual squares)?

    • Helen
      Oct 2, 2020

      I made this yesterday. It is WONDERFUL! My card playing guests loved it and so did we. I bought more ingredients today because I'm definitely doing it again. Big Hit!

    • Mudddog
      Oct 1, 2020

      I put all the ingredients in together and have it in the oven before I realized I was not supposed to do that will it come out all right?

    • Kathie
      Oct 1, 2020

      My family LOVES this! I've made with pecans, as well. I've also added a bit of nutmeg. My family loves it warm!

    • Deb
      Sep 30, 2020

      No comment left

    • Keri
      Sep 30, 2020

      I have no idea yet what it tastes like when it cools, because we could t wait. Haha. This makes the house smell SO good while baking too. We put a dollop of cool whip on each slice and ate it while it’s hot. Delicious. I only has sweetened condensed milk (not evaporated milk) so i cut the sugar down to 1/2 cup. It is great! I will Try the evaporated milk next time

    • Coelle
      Sep 30, 2020

      No comment left

    • SUE
      Sep 30, 2020

      I have made this recipe for years and always get requests for the recipe when I share it. So easy and delicious!