Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Enjoy Two Fall flavors,Pumpkin and Cranberries for a comforting treat!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.
  3. Reserve 1-1/2 cups crumb mixture.
  4. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
  5. Place jellied cranberry sauce and orange juice in small saucepan.
  6. Cook, stirring frequently, over medium heat until smooth.
  7. Remove from heat; cool slightly.
  8. Meanwhile, in large bowl, beat eggs.
  9. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
  10. Spread cranberry sauce evenly over crust.
  11. Pour pumpkin mixture over cranberry.
  12. Sprinkle with reserved crumb topping.
  13. Bake 45 minutes or until crumb topping is golden brown.
  14. Serve warm or chilled.
Most Helpful

4 5

Easy to make and interesting, but I really couldn't distinguish the flavors well. I was in a minority, however, because 3 of my friends loved them and asked for the recipe. I also didn't read the recipe all the way through (oops!) and didn't see they needed to be either warm or cold. I made them for a bake sale, and room temp was not the way to go. I served them cold to my friends.

3 5

I liked the flavor combination with these but they were a bit hard to cut as the crust was so firm and the pumpkin portion so fluffy. Also I had hoped for more cranberry flavor. But they went over well at the latest office potluck.