Wonderful, moist cake (much more cake-like than "bars.) I baked it in a jelly roll pan rather than 2) 9x13. No nuts due to allergies, used fresh pumpkin puree and added a couple dashes of nutmeg. I used the Pumpkin Bar Icing recipe from this site but thinned it down with milk so it was more of a glaze. That was perfect. Where the icing was thicker it almost overpowered the cake.

Reviewed On: Nov. 10, 2009

I'm not a big fan of tuna casserole and made this per my family's request. We all loved it - even me. I tweaked just a little: added less onion (for kids) but then used onion powder and garlic powder, used Italian bread crumbs instead of potato chips, and added a splash of milk (due to some reviews saying it was dry). It came out great.

Reviewed On: Nov. 3, 2009

I have made this recipe twice (the first time as written and the second time with the suggested additional cup of sugar) and both times were a disaster. The dough is so sticky that even with adding ridiculous amounts of flour (the first time) or powdered sugar (the second time), it was virtually impossible to roll and cut out. What I did get cut out (completely misshapen) then did not bake up well and I had to just scrape off the pans. A waste of ingredients and time!

Reviewed On: Oct. 23, 2009