Prep Time
15 Mins
Bake Time
1 Hour 5 Mins
Stand Time
10 Mins
Makes 8 to 10 servings

Moist cake, sweet pumpkin, and crunchy pecans—what's not to love? One of our Foods staffers, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.

Hungry for more? Check out Our 50 Coziest Fall Desserts next. 

How to Make It

Step 1

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Step 2

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

Step 3

Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

Ratings & Reviews

Rushchick73's Review

December 17, 2009
I first tried this at a friend's house and LOVED it! I've made it myself twice now and it's in my permanent recipe file. So easy and so yummy. Even if you're not a big fan of pumpkin, you're guaranteed to love this. It is pretty sweet though, so you may want to serve it with some vanilla ice cream. Try it once and you'll be hooked too!

November 14, 2015
Yes 100% pure pumpkin, NOT puree or pie filling.

cutestfox's Review

September 08, 2011
This recipe was a hit with my parent's. It was so fast and easy, the only thing I did was use 1/2 cup of sugar it was sweet enough. I will definitely make this again.

jadlin's Review

October 31, 2013
Wow, really good and very easy to put together. I did not make any changes except I opted for the ice cream on top instead of whip cream (I did try both). I am not a huge pumpkin fan, and this almost only has a hint of the pumpkin flavor. The pumpkin layer is not very thick and the crispy crust on top really helps make the texture and taste to this dish. Made this for my family as a Halloween dessert and t was a hit. I will make this again.

BarbaraBurke's Review

September 06, 2010
This recipe look delish. The ratings are fantastic, but I need to know about the pumpkin....exactly what kind of pumpkin in the can..real? Plese let me know! Thanks!

KatieT1's Review

November 28, 2009
I made this for our family a couple of days after Thanksgiving, and everyone said I should do this instead of pumpkin pie next year. It was so good warm out of the oven - rich, sweet, and perfect with a little scoop of vanilla ice cream. I will definitely make this again. I did not have evaporated milk so I used 1 cup of cream instead (without changing anything else) and it worked wonderfully. Thanks, SL!

MichelleDufek's Review

October 23, 2011
I was given this recipe by a friend a number of years ago and lost it! Have always loved it and it gets rave reviews every where I have taken it. I am making it for BUNKO with the ladies in my neighborhood in a couple of days and expect that they will love it too! It is the perfect fall dish! I sometimes serve it warm with vanilla ice cream instead of whipped cream!

blwms2's Review

April 27, 2011
Every time we have served this dish we get home, family gatherings, church pot luck..always raves. The only change we have made is cutting the cinnamon in half due to personal preferences. Make certain you use canned pumpkin..NOT pumpkin pie filling. A friend made that mistake and warned us that it makes a huge difference! This has become our favorite desert and so easy to prepare. A winner in every category!

ald0ra's Review

November 28, 2014
I could only find the 29 oz can of pumpkin puree, so I adjusted the recipe based on the amount of pumpkin & reviews. Since 1 review said it was pretty sweet, I first mixed the pumpkin, a whole can of evap. milk (36g sugar), doubled extract & cinnamon, & added 1/2 tsp. pumpkin pie spice before adding the sugar. In the end, I ended up adding 1/2C sugar. After baking & taste-testing, I think I will reduce it to 1/3C sugar; the cake mix has plenty of sugar in it (18g). My family doesn't like highly sweetened desserts, but they thought this was just a touch sweeter than they like. Substituted the pecans for sliced almonds; what I had in the pantry. Also I reduced the amount of butter to 1/2C & dabbed on top w/a brush. End result: delicious.

Laura86's Review

November 13, 2008
I first had this recipe at a dinner party and it was amazing. I've been making it ever since!