Reviewed: Feb. 17, 2012

This is delicious. The only thing I didn't like about it was the topping. There was too much butter and it wasn't like I could just add more cake mix to it by then.

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Reviewer:

feb9kitty

Cooking Level: Intermediate

Living In: Clifton Park, New York, USA

Reviewed: Dec. 26, 2011

I made this according to the recipe using a King Arthur Flour Co golden vanilla cake mix that was a little past its "use by" date. I had no trouble covering the surface with the topping mixture - I went lightly at first to cover and then went back to fill in. A little extra baking time took the topping from goo to crisp. Everyone said it was good and went back for another square. It won't replace pumpkin pie for me, but it is a nice change.

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christyno

Reviewed: Dec. 21, 2011

This was a different twist than the usual pumpkin pie. It has a really nice flavor.The bottom of mine baked just fine but the top layer of pumpkin right under the streusel didnt cook completely. I added brown sugar and cinnamon to the streusel topping and it made it over the top.

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jleigh1683

Reviewed: Dec. 13, 2011

It tastes better the next day, in my opinion.

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quinton3

Reviewed: Nov. 27, 2011

This is absolutely delicious. I add a cup of chopped pecans to the topping to crunch it up a little bit - and this is typically gone BEFORE the pumpkin pie. So much easier - and really just scrumptious! Thank you Bunny for posting such a wonderful recipe - it helps round out my desserts during the holidays every year.

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Carroll County Cooker

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Reviewed: Nov. 23, 2011

I make this every year. The only thing I do different is I do not make the crumble crust. I have always just spread the cake mix over the top and then drizzled the butter all over the top

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Reviewer:

mcjj

Cooking Level: Expert

Reviewed: Oct. 26, 2011

I have been making this recipe for years and it's easy & YUMMY!! I make mine sugar-free by substituting sugar fro Splenda. Top w/sugar-free cool whip! My family loves it.

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Reviewer:

Rhonda67

Reviewed: Oct. 23, 2011

I'v made this recipe a few times and everyone raves about it. It's so easy to whip together, yet the second time I made it I accidentally added the whole can of evaporated milk. It turned out just fine. I also added 5 minutes to the coking time, making sure the center is done. Very rich! :D

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Reviewer:

caroylncat3

Home Town: Windsor, Vermont, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Jan. 1, 2011

Gosh, this is good! Others' general comments are echoed here: The crust was kind of sticky so I mixed in some rolled oats before patting it down. Doubled the spices in the pumpkin mixture just because. Crumb topping was improved by adding less sugar - only 1/2 cup - as well as about 1/2 cup each of flour and rolled oats. Finally, had to bake it at least 15 minutes longer than suggested (70-75 min). Just had a bite to make sure it wasn't poison - and it isn't!

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Reviewer:

Dacket

Reviewed: Dec. 22, 2010

I can never remember the name of this so I call it pumpkin stuff. I have made twice now and love it! The first time I made it, I mixed up the sugar and butter measurments for the crumble topping so I added a couple of tablespoons of flour and a couple of handfuls of oats....very good mistake! The next time, I kept the sugar and butter correct and only added a 1/4 cup of white sugar and 1/2 cup of brown sugar and added the oats....even better! Just add pinches of the gooey topping all over and bake as directed. Rave reviews!

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