Reviewed: May 2, 2012

This is a keeper - loved by all!

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Reviewer:

CarloGirl

Reviewed: Apr. 12, 2012

Very, very nice

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Reviewer:

dcolwyn

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Wilmington, Delaware, USA

Reviewed: Feb. 11, 2012

I have made this dessert and it's good. There is another way that has less fat and so I now use a 28 oz. can of pumpkin and make it in the same size pan and also only use a single size cake mix, (smaller than the pkg'd) and only use 1/2 cup melted butter and have the same amount of compliments and the serving sizes are ample.

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Reviewer:

Linda

Reviewed: Feb. 8, 2012

Very good but there are better pumpkin desserts

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WILLI984

Reviewed: Jan. 21, 2012

We are big pumpkin fans, but this one didn't hit the mark. We won't be making it again.

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Reviewer:

suzanne

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Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

Yum! I made this exactly as written, and it was excellent! This got more attention on Thanksgiving than the pumpkin pie. It does get mushy in the refrigerator so if you can't finish it in a couple of days, I suggest halving the recipe. Adding this one to my holiday recipe box.

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Reviewer:

Kip30

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 19, 2011

Definitely a keeper :) I've made this twice now, & it was delicious both times. I did try it with both quantity options of butter (1 c vs. 3/4 c) Better with 1 cup & 1 tsp of cinnamon added nice flavor. I forgot those changes the 2nd time I made it, and it was missing a little zip :) Make a few days ahead of time...definitely improves with a few days time in the fridge. (I wouldn't hesitate to make it if you are running on a last minute basis, just better if you can make in advance!)

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Reviewer:

amy14_1

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Reviewed: Dec. 16, 2011

LOVE this dessert! I have made it many times and it ALWAYS gets rave reviews! Made it again today but decided to try it with fresh pumpkin (from a pie pumpkin, about 2 cups), a spice cake mix and pecans- it is delicious this way too! Other than that I don't change a thing. Serve warm with vanilla ice cream, or room temp with whipped cream. One suggestion- I sift or stir my cake mix before I sprinkle it over the pumpkin to make sure it spreads evenly. You and your guests will not be disappointed!

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Reviewer:

jrclowery

Reviewed: Dec. 11, 2011

I tried cutting the margarine into the cake mix and crumbling it on top of the pumpkin mixture. Disaster! The cake mix part totally sank into and was absorbed by the pumpkin mix, resulting in a very cake-y texture throughout. It tasted okay but was a huge disappointment.

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