Recipe by Susanne
"A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table."
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2 1/2 cups
1 (18.25 ounce) package
yellow cake mix
We are BIG pumpkin pie fans so i wasn't too excited about this recipe. However, my fondness for trying new dishes took over and i was very pleased with the results. It was very,very easy to make and so delicious, I will definitely make it many times again.
This was terrible.
This has been a BIG hit with my family of 12 over the past 10 years. It's a good alternative to pumpkin pie and it's delicious!! My family continues to request it year after year...highly recommended.
I typically make things from scratch, but was given a box of food that included a cake mix, so I tried this recipe. We all like it a lot, though I prefer pumpkin harvest bars made from scratch a bit better. Still, when you're in a pinch time-wise, this is a great dessert to serve!
This recipe is delicious. I took it to a potluck and it got rave reviews. Give it a try. Very Good.
Wonderful! So easy and delicious! I made it for work and everyone had to have the recipe. Will plan on making this often this fall. Wouldn't change a thing! Thanks Susanne!
I have had nothing but a positive response to whomever I served the dessert to--a family favorite! Not difficult to make!
Very good, nice and moist. I threw in some sliced blanched almonds instead of the walnuts and tossed in about 1/2 cup of raisins. Only used 1/2 teaspoon cloves, I think a whole 1 would be overwhelming. Also don't be afraid to stir the batter fully, you will have clumps of flour otherwise...Iced with Orange Cream Frosting from this site it looked like a pumpkin, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 135
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