Reviewed: Feb. 21, 2012

This is a delicious and easy cake. I've made it several times and it always gets compliments. People even ask me to make 'that pumpkin cake.' Messed up on the recipe once trying to make it from memory and added the entire can of pumpkin, it was still good and was like eating pumpkin pie in cake form. Yummy!

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Reviewer:

Nana25M

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

I made this cake for our family get together this Christmas and it turned out very good! I loved adding the pumpkin to the cake mix, it made the cake portion so moist! Everyone loved this and thought it looked very pretty.

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Reviewer:

valfaulkner79

Cooking Level: Beginning

Home Town: Mission Viejo, California, USA

Living In: Goodyear, Arizona, USA

Reviewed: Dec. 23, 2011

This cake was RICH. Yummy, but SWEET. The cake itself is delicious and the frosting too, but in the future I would halve the frosting. Also, I'd recommend having an alternate dessert for those who are not pumpkin fans. The flavor isn't really pumpkin-y but enough to discourage a number.

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Reviewer:

Love2Bake

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

I made this luscious cake twice already this year and it is fabulous! I followed the reciped as written and my family and guests loved it. I only used one cake mix, as others doubled, and one cake mix is definately enough. I also followed tips and used dental floss to slice through my layers. I started the cut with a knife and then ran dental floss through the entire cake.

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Reviewer:

bzmom123

Reviewed: Dec. 2, 2011

Delicious! The only thing I do differently is add in more pumpkin. I love this recipe.

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Reviewer:

Alilaw

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Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

Wonderful and tasty. Very moist. I accidentally added more pie spice, but still turned out great. It had great pumpkin flavor and was a nice alternative to pumpkin pie (which I am not a big fan of because of the texture). I will definitely be making this again. I've already had a request for it to be made for Christmas.

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Reviewer:

Kerschie

Reviewed: Nov. 2, 2011

I love it!! I only had pumpkin pie in a can and I just drained it to get most of the liquid out. I didn't use cool whip, I used the powder whipped topping. I love the taste of pumpkin so I also used lots of pumpkin spice. . . .don't be shy with it! It smelled GREAT and tasted even better! I can't wait to make it again! I didn't top it with anything. I'll be honest it wasn't the prettiest cake, but with its taste, it didn't matter!

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Reviewer:

Michelle Nelson

Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Oct. 30, 2011

I have made this cake every year since Kraft first published it. I can't even eat it anymore but I still make it because I know how delicious it is and how everyone raves over it. The trick to cutting 4 layers from 2 standard cake rounds is using thread and pulling it thru the layers gently but firmly. Cuts perfect layers every time. Also, using Spice cake mix instead of yellow a big plus!

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Reviewer:

HealthyRecipeNut

Reviewed: Oct. 18, 2011

I made two 6" cakes and 4 cupcakes with this recipe. I filled the layers with the provided recipe and frosted it with cream cheese frosting. After cutting the layers to make them even, I had the tops of the cakes left over. To use them I cut them into small pieces and baked them again until they got dried out and crumbly. I put them in a small blender to make them crumbs. Once the cake was frosted I used the crumbs to coat the side of the cake as decoration. I had some whole walnuts as well and put those around the top edges as decoration. I wish I could upload a picture because it tured out really nice. With the cupcakes I had I filled them with the cream cheese/pumpkin filling, then piped cream cheese frosting on top and added a walnut.

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