Reviewed: Nov. 19, 2009

I have made this exact same recipe many years ago and I must say that prefer it over the traditional pumpkin pie. This recipe adds that little extra something that everyone will enjoy. When I made it many of my guests wanted to know how it was made and if it was difficult. They also commented on how they preferred the cake over the "traditional pumpkin pie". This is what I will be serving at my Thanksgiving dinner this year.

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Sherry Heuer

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Reviewed: Oct. 31, 2009

This was a good, easy dessert to whip up last minute. I agree with others who suggest cutting in butter to the cake mix rather then the melt/pour method. I also was thinking this was more of a cake, but instead its essentially a pumpkin pie cobbler. Still good.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 26, 2009

Very easy and very very tasty. I am a pumpkin lover and this was delicious. Easy enough to make, worried about the 1hour bake time, but it was perfectly done. It taste like it took alot of time, but is very easy! Thank you

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Bonnie

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Reviewed: Apr. 5, 2009

This was a huge hit in our house. I followed the recipe exactly - we love it! It reminds me of an upside down pumpkin pie, but better. The cake mix and pecans instead of a crust make it delicious. I made it for a weekend breakfast treat and it was gone by evening. Thank you for the recipe! Will definitely be making this over and over.

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Stella67

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Reviewed: Mar. 31, 2009

This was really easy to make. Would definately make again. Simple yet very tasty

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Sharon

Cooking Level: Expert

Living In: South Charleston, West Virginia, USA

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Reviewed: Dec. 10, 2008

unbelievable!! We make this all the time now. I have never been a huge pumpkin pie fan, but my kids and husband like it...this is a great compromise.

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Mendy

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

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Reviewed: Nov. 15, 2008

love this recipe sooooo good i used the 4 tsp of pumpkin pie spice instead of all the spices and work great every one wanted the recipe thanks Judy

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Judy

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Reviewed: Nov. 11, 2008

I love this recipe. I do tweak it a bit. I add half of the Cake mix into the pumpkin mixture to make a firmer pumpkin base when cooked. Since I used half of the cake mix in the batter I cut back on the Butter to 1/3 cup. Everyone loves it so much that, every time I serve it I have printed out recipes to hand out.

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Rieann

Cooking Level: Professional

Home Town: Jersey City, New Jersey, USA

Living In: Palm Springs, California, USA

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Reviewed: Aug. 6, 2008

I love this recipe. I did use another reviewers suggestion for the 4 tsp of pumpkin pie spice instead of the spices. This was an excellent idea and made the recipe easier.

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LITTLELORIGIRL

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Reviewed: Apr. 5, 2008

I read the previous reviews and changed the recipe a little. I mixed half of the cake mix with the pumpkin mixture. Then I topped the whole thing with about half of the remaining cake mix. I delicious end result, can't wait to make it again!

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Erica M.

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

YUMMY. But... I didn't follow the recipe exactly due to my father's heart disease. I cut out the butter and reduced the four eggs to one egg. I used about 1/2 the evap. milk. Skipped the sugar entirely, used half a box of cake mix and it was so good. Topped with a scant dusting of powdered sugar.

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ZOINKS

Cooking Level: Beginning

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Reviewed: Dec. 4, 2007

Very disappointing... way too eggy tasting. The pumpkin layer reminded me of cheesy egg bake (without the cheese, of course, but had a similar texture). Tasted better after refrigerating. The top was nice, tho.

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boogiecooks

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Reviewed: Dec. 2, 2007

This was sooooo good! Made it for Thanksgiving this year and got RAVE reviews. It's my new favorite alternative to pumpkin pie -- it's a great combination of pumpkin pie and pecan pie that's even better topped with whipped cream. Will definitely make again. THANKS!

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 19, 2007

I made this for teachers, in two 8x8 inch disposable pans. After I made the pumpkin mixture, I poured it from a large (8 cup) measuring cup, evenly into each pan. I then sprinkled the cake mix over each one (and left about 1/4 of the bag of mix because it seemed like too much). I used 1/2 cup butter in EACH 8 inch pan, and other dump cake recipes I've seen call for 1 cup butter for a 9x13 pan. It just didn't seem to coat enough with less. Put both in the oven and it took 45 minutes for them to turn golden brown in my oven, which cooks everything in an average amount of time. They turned out very nicely. :-)

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KRISTEN02

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Nov. 1, 2007

I have made this over and over again. Everyone LOVES it. Thanks a million.

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SKYBLUEPINK69

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Reviewed: Nov. 1, 2007

LOVE THIS RECIPE. VERY SIMPLE AND HAD MANY COMPLIMENTS ON. LOTS REQUESTED THIS RECIPE. I CHOOSE TO USE A BUTTER CAKE AND I TOPPED IT WITH HOMEMADE WHIPPED CREAM MIXED WITH CONFECTIONERS SUGAR , VANILLA AND CINNAMON. ADDED THAT EXTRA TOUCH! WILL MAKE AGAIN. GREAT DISH TO SERVE FOR THANKSGIVING FOR A NICE CHANGE!!

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little debbie

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Reviewed: Oct. 29, 2007

We had this brought to our Sunday School class one morning for "treats" and it was awesome (so good I had seconds). I am not a huge pumpkin fan, but this was very good. I will be taking it to Thanksgiving with my family.

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NW Arksansas Mom

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Bentonville, Arkansas, USA

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Reviewed: Sep. 16, 2007

Made this for dinner at mom's, and everyone loved it! They've already requested it for Thanksgiving. I cut the butter into the cake mix, and toasted the nuts prior to sprinkling them over the top, like suggested by other reviewers, and it was YUMMY! I also served it with coolwhip sprinkled with instant mulling spice. This is a keeper!

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married2mrwright

Living In: Waterville, Ohio, USA

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Reviewed: Jan. 17, 2007

Very easy and all the guys at work loved it and asked for more (and for the recipe).

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Nov. 20, 2006

A good and easy recipe. Like it much better than pumpkin pie. Can easily use lower fat alternatives (low fat evaporated milk, and egg substitute)without any problems. I like to cut in the cold butter into the cake mix and then stir in the nuts. It makes for better distribution of the butter. Oh, and if you toast the nuts first it intesifies the flavor. Kids loved it.

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