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!

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.

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.

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!

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. :-)

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

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!!

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.

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!

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

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.

I tried this recipe for a get together to try and be in the seasonal spirit. It was a hit for sure and I was asked for the recipe by many. It is so easy to make too!

This is one of the easiest and best dessert recipes I've ever made. I have made it many times, and have had many compliments and requests for the recipe. It is a good last-minute recipe and travels well, too.

This has become a highly-requested dessert for both Thanksgiving and Christmas. I love it!

Easy, Quick, Yummy.... Had made it for a fall themed bunko and had several recipe requests. Thank Aunt Janet for us for her great recipe!!

I enjoyed this, but my pumpkin-hating husband...not so much. The flavor was good, I like all the amount of spices used. It did get a little mushy after a couple of days.

I replaced the sugar with Splenda and took this to a pot-luck dinner. Everyone loved it and there was none to take home.

Very easy recipe to assemble. I took this cake to work and all enjoyed it. Next time, for my personal taste, I won't use an entire box of cake mix to sprinkle on top. I find it just a bit too sweet. But overall, Great Cake!

This is one of the best pumpkin recipes I've tried! I loved it! So full of spice! Yum! The only change I made was to use fewer nuts to cut some calories. This recipe is a "keeper"!

A HUGE hit each time I make it & take it somewhere (I can't make it just for home becaused we can't leave it alone!) One thing I changed, instead of using all the different spices I simply used 4 tsp pumpkin pie spice.