My tastebuds are singing!!! My family loved this!!! I made the following changes: I peeled my-baked-potatoes (I didn't notice in the recipe where it mentioned to peel or not to peel)and then added some canned yams, which I drained and cubed (I'd use baked sweet potatoes next time, but I didn't have any). Also I stirred in some some evaporated milk (about 2/3 of the can) and grated parmesean cheese and let that all cook down a bit. I took some buttery club crackers and mixed them with real melted butter and made a 9 x 13 crust. Top with potato/pumpkin filling, sprinkle with more parmesean, baake at 350 until crust is done, and YUMMY!!! The perfect fall food!

Reviewed On: Oct. 5, 2009

This cake is fabulous, and the possibilities are endless! I mixed some canned pumpkin with brown and white sugar and cinnamon, cloves, freshly ground nutmeg, and spread it on top of the crumb filling...YUM!!! Also, I used br & wh sugars, and half AP, half oat flour, and spices listed above in with dry ingredients, as well. Since I only had butter that was frozen solid, homemade applesauce (the same amount as required for butter) was my substitute. Can wait to play with this one some more!!!

Reviewed On: Sep. 16, 2009