Prep 25 mins
Cook 50 mins
Chopped pecans may be used in place of the walnut, plan ahead this needs to be refrigerated for a few hours before serving.
- 2 (15 ounce) cans pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 cup sugar
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 3 large eggs
- 1 tablespoon vanilla
- 1 (18 1/4 ounce) package yellow cake mix
- 1 cup melted butter
- 2 cups chopped walnuts, divided (can use more if desired)
CREAM CHEESE FROSTING
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons soft margarine
- 1 1⁄2 cups confectioners' sugar
- 2 teaspoons vanilla
- 1 (12 ounce) containercool whip frozen whipped topping, thawed
- Set oven to 350 degrees F (oven rack to second-lowest position).
- Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
- 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.
- Add in eggs and 1 tablespoon vanilla until well combined.
- Pour into the prepared baking dish.
- Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
- Drizzle the melted butter over the top.
- Bake for about 50-60 minutes or until set and golden brown.
- Cool COMPLETELY.
- Run a knife around the inside edges of the pan then invert onto a square serving platter.
- Remove the parchment paper.
- 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.
- Fold in the Cool Whip topping.
- Spread over the top of the dessert.
- Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
- Chill until ready to serve.