I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie.

Reviewed On: Oct. 10, 2009

I would give this 5 stars, but I had to do some improvising. I only had 2 cups of blueberries that I added to one (21 oz) can of blueberry pie filling (omitted the need for any sugar). I only had a white cake mix. I melted 3/4 cup of butter. The aroma of this baking in the oven was fantastic. Very easy and delicious!! Next time I may stir a cup of flaked coconut and some chopped nuts into the cake mix.

Reviewed On: Oct. 2, 2009

We had this for brunch today and everybody loved it. Very easy to prepare and very tasty! We don't eat sausage, so I used 1 lb of Gimme Lean (a begetarian sausage substitute). I only had 9 eggs, used cream of celery soup and onitted the mushrooms. I used frozen hash browns with onions and peppers for added flavor. Next time I'll use 6 eggs and 1 1/2 cups of egg substitute. Makes a great meal served with biscuits and fresh fruit!!

Reviewed On: Jun. 14, 2009