Spray a 9x13 baking dish with non-stick baking spray.
Mix pumpkin, sugar, cinnamon, eggs, and milk together. Pour batter into a 9x13 baking dish.
29 oz can of Libby's (or similar) Pure pumpkin, 1 cup sugar, 3/4 tsp cinnamon, 3 eggs, 14 oz can sweetened condensed milk
Sprinkle cake mix over top of the pumpkin mixture then pat down gently.
1 box yellow cake mix
Sprinkle chopped walnuts on top of cake mix then pat down gently.
1 cup walnuts
Pour melted butter over top of cake making sure to cover all of the cake mix.
1 cup (2 sticks) melted butter
Bake for 50-60 minutes at 350 degrees.
Serve warm or at room temperature with ice cream or whipped cream.
Make sure the walnuts are chopped small. The store bought ones are typically okay but if they’re bigger chunks, I recommend giving them a quick rough chop with a knife anyway. You want them to add crunch but not be an entire mouthful of walnut.Store in the refrigerator for up to five days before tossing. You can either serve it cold directly out of the fridge or put in a cold oven, preheat to 350 degrees, and let it warm up with the oven to reheat.Ingredient Notes/Substitutions:
Pure pumpkin - this may also be called pumpkin puree, just don't use pie filling
Sweetened condensed milk - you can also use evaporated milk if you don't have this, I just prefer the sweetened version.
Walnuts - can replace with chopped pecans instead if you prefer