In order to create the rich, spicily flavored sauce in this carne guisada recipe, slices of lean beef steak are cooked with fresh tomatoes, bell pepper, onion, garlic, and seasonings. For great tacos, serve with warm tortillas and top with cheddar cheese, guacamole, and sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 2 cups chopped walnuts
- ⅞ cup margarine, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 412 mg |
| Sugars | 27 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was wonderful!! Everywhere I take this dessert, it is a crowd pleaser. 10 minutes to prepare, 50 – 60 to cook and you are done.
Delicious. End result was same, however, I had leftover pumpkin pie filling. So I used that, eliminated the spices because it was already spiced. I did add 1 teas cinnamon and 1/2 teas salt….mixed with rest of the ingredients. I topped the dry cake mix and chopped walnuts with 1 stick of melted butter. It set up good w cooking directions. Served with whipped cream. I WILL MAKE this again…yummmm.
This is my husband’s favorite cake! For extra deliciousness, try topping the whole thing off with cream cheese icing. It’s awesome 🙂
This cake came out wonderful. Made this for thanksgiving and was gone pretty quick. I did mix a portion of the cake mix with the pumpkin mixture to avoid mushyness as another reviewer commented. Glad I did! For some reason the cake mix still looked powdery on top after cake was done. Is that normal?
I used a sugar free chocolate cake mix, and mixed about a cup of it with the pumpkin mix then topped the rest only used 3/4 c sugar with the pumpkin and only about 5 tables spoons of butter, turned out good, kind of line a pumpkin flan with chocolate cake topping. was short on nuts so only used about a cup of them.
So easy and so delicious! I made this for my scrapbooking club and everyone wanted the recipe!
Yum! Outstanding dessert and I loved the use of the walnuts. I wouldn’t changed anything about this dessert at all. The baking time was right on for me.
12/10 its definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture–I think it gets rid of that mushy texture the pumpkin otherwise tends to have. added pecans on top, yummy. matthew didn’t like it but everyone else did.
super good! i melted 1 stick of butter to put on top and i ended up with powdery cake mix still on top. i’m not sure how to eliminate that because i tried more butter. it is delicious anyway, so it still gets 5 stars.
This cake is amazing! The pumpkin part is the consistency of a pumpkin pie with the amazing cookie/butter nut-type crunch on the top. I have received rave reviews at parties and my husband requests this dessert year round. I am 8 months pregnant and have been craving it, so I’m making it today in JULY! It will make you think of Fall with each bite. Thanks for posting this delicious recipe!
I have made this cake several times for different occasions including Thanksgiving, Christmas, Easter, and a friends welcome home party. Everyone always raves over it and asks for the recipe. I have found, however, that if you add about 1/3 the dry cake mix to the pumpkin mixture it comes out a little better. Other than that, the taste is amazing! My friends and family were super excited to have something other than pumpkin pie for a change!
NOT for bake sales (too soupy), so I’m having to keep this for myself (oh, poor me!) I mixed some of the cake mix in with the pumpkin, baked it longer than specified and it still wasn’t of a consistency that could be cut into bars. I used pecans and it worked well, although I’m sure walnuts would be great. Will definitely pull this out at thanksgiving. Thanks for the recipe!
This is an awesome cake. Nice flavour. Followed some of the advice on the reviews and turned out great. This is a keeper
Delicious, as always. I’ve made this several times. Usually with Yellow cake mix, but i’ve used White and Vanilla and it’s been about the same each time–always a hit! I usually don’t invert it, but it’s great either way. And definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture–I think it gets rid of that mushy texture the pumpkin otherwise tends to have. I made half with pecans (was out of walnuts) and half with no nuts. Everyone agreed it was much better with the nuts. I used 4 tsp of Pumpkin Pie seasoning, and it wasn’t too much…could have even used more. and i only used 6 tbsp of butter-it was plenty.
I used brown sugar instead of white and pecans because it is what I had on hand. I baked it for 15 minutes longer than called for and it turned out wonderfully.
Super easy to make! Delicious, but I think mine needed to bake longer being that’s it was a little squishy at the bottom.
Wow, I just made this for a potluck and sneeked a bite out of the corner. Wonderful. I did not use 7/8 cup of margarine as the recipe called for but only used 7/8 stick (7 Tbs) of margarine. It worked out great. Thanks.
I made this for thanksgiving and everyone had to have a piece of it. I had only two slices left. I had also made two pies, a cake and a cheese cake….for 18 people…
I made this recipe exactly as stated. The flavor was delicious but the cake was somewhat wet and mushy. What am I doing wrong?
I am asked to make this cake every Thanksgiving for my brother. It is very simple to make and it turns out perfect every time.
This is the BEST holiday cake ever!! I doubled the ingredients and baked it in a huge roaster-sized pan, and it turned out beautifully! I took it to our large Christmas gathering of family & friends, and everyone raved and demanded some to leave with. Simply divine and so easy. This is my new “traditional” dessert for the holidays from now on!