Reviewed: Dec. 21, 2011

This recipe was amazing!! I changed only a couple of things. Made it in a 9x13 pan instead of 2 8-inch pans. and I used a whole 15 1/2 oz can of pumpkin instead of just a half cup. LOTS of requests for recipe and dish! I've made it once and will, I am sure, make it many more times.

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Reviewer:

janicebentley

Reviewed: Nov. 19, 2011

This was delicious. I used a jack-o-lantern pumpkin (the kind that are too big to be good for anything else but pureeing for recipes just like this). I 1.5x this recipe and made it in a bundt pan. I upped the pumpkin to 2 full cups and reduced the sour cream a bit (don't remember exactly how much). I also put my streusel in a layer in the middle of the cake, rather than the top (since I would be inverting it out of the bundt pan). Drizzled with a simple powdered sugar/water glaze and took it to a ladies' coffee, where it was completely consumed. (Also made some healthy substitutions such as mostly white whole wheat flour, less butter, etc. but with 2 full cups of pumpkin this stayed super moist and delicious!)

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Reviewer:

For King and Prince

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Cooking Level: Intermediate

Reviewed: Nov. 19, 2011

What a fantastic recipe. I tripled the recipe for 48 servings for a potluck at work. Wow everyone went nuts.... Thank you for sharing such a wonderful recipe. It was very moist and delicious. Didnt change a thing...

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Reviewer:

Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

Reviewed: Nov. 16, 2011

This is freaking delicious! My brother, who doesn't like pumpkin, LOVED this along with everyone else. I used 1 cup of homemade pumpkin puree. The flavor and texture is way better.

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Reviewer:

Katman

Cooking Level: Intermediate

Reviewed: Nov. 14, 2011

Yum! I skipped this topping and used 1/4 c brown sugar, 1/4 c oats, 1/4 c walnuts and about 1 T butter instead. For the cake I omitted the butter, decreased the sugar to 3/4 c (about half white and half brown sugar) and increased the pumpkin to 1 1/2 cups. It's a keeper!

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Reviewer:

Milliechel

Reviewed: Nov. 14, 2011

I used 1 1/2 pumpkin, as I didn't have any sour cream - came out fabulous. I will add a little more spice next time around. Family loved it!

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Reviewer:

bakergirl

Cooking Level: Intermediate

Home Town: Anza, California, USA

Reviewed: Nov. 12, 2011

So moist & yummy!! 2 coworkers have already asked for the recipe :). Like others, I doubled the pumpkin &used less sugar. I used fresh pumpkin instead of canned, by finely chopping/pureeing chunks in my food processor. Didnt come out to a perfect puree because it was raw, but it baked just fine! (Also, after pureeing, I spread the pumpkin on paper towels for abt 20 minutes bc pumpkin retains so much water!) I used chopped almonds instead of pecans, & used less than 3/4 cup sugar in the cake. Added a 1/4 tsp EACH of clove, nutmeg and cinnamon instead of pumpkin spice. Cooked in 13x9 pan & BAM ~ best cake ever!! Im gonna make more this week cuz its almost gone. Coworkers, boyfriend, dad, all grubbin' on it nonstop ;-). Thanks for the recipe! Oh, and my friend tried making it with 1/2 cup choc chips.. a fine addition!

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Reviewer:

Teela

Home Town: Seattle, Washington, USA

Reviewed: Nov. 7, 2011

This was very good! I made half the recipe, but used the full 1/2 cup of pumpkin. I didn’t have pumpkin pie spice so I used cinnamon instead. This was a yummy little coffee cake that I will make again.

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