This is a very good and solid recipe. I won't repeat a lot of what others have said but would like to offer a few suggestions. View the amount of sugar as negotiable based on your personal tastes; I've made this recipe twice, once with the 2/3 c. sugar (too sweet for me), and once with just 1/4 c. sugar (not enough sweetness), so my personal "sweet spot" is somewhere in between. An additional 1/2 cup of liquid is a good idea for this recipe if you're so inclined. And I believe others have mentioned decreasing the amount of flour in respect to the amount of cornmeal which will produce a beautiful yellow color.

Reviewed On: Feb. 7, 2008

Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip.

Reviewed On: Jun. 26, 2006

Very good basic recipe for pumpkin pie. The can of condensed milk makes it sweet enough without all the hassle of measuring sugar; just open can and pour. I noted the comments of others and baked this pie for the minimum baking period; I might bake a little longer next time in my oven. Felt the the filling never fully came together in the baking process but maybe just me being critical. Definitely increase the spices if you prefer a spicier pie; I used 2 tsp. of fresh (this is important---spices only last so long) pumpking pie spice and 1 1/2 tsps. cinnamon.

Reviewed On: Nov. 28, 2005