A good, reliable recipe. Nice and tender from the milk and subtle sweetness from the honey. I used a little more wheat flour than white flour for a darker loaf. I brushed with egg whites and sprinkled with whole flax seed for color and texture before baking.

Reviewed On: Dec. 23, 2011

Very good - flaky and very light. Not as fragrant as crusts using butter. I have since used 50/50 butter and shortening and it's wonderful. Buttery flavor as well as flaky from the shortening.

Reviewed On: Nov. 11, 2011

Sorry but I'll have to be in the minority here and rate it low. I made it to the T and baked for 1 hr. exactly. There are so many eggs in this that the pumpkin part had the texture of pumpkin scrambled eggs and was a bit watery. Not smooth and creamy at all and would NOT be a good substitute for a good pumpkin pie. The cake topping was dry and too thick. I say 2/3 a box would have been fine. And this cake was tooth aching sweet. 1 cup sugar would've been plenty, especially since the cake mix is already too sweet. 1 hr. gave me a very brown cake topping, on the verge of dark brown at the corners. I'd say reduce this to 3 eggs at most, use 2/3 of cake mix and reduce the sugar! But for me, I will not be making this again. Definitely had 'from the box' taste.

Reviewed On: Oct. 30, 2011