Reviewed: Nov. 18, 2009

LOVE this recipe! I did make a few changes, added ground cloves and allspice to the pumpkin mixture. I also like using a springform pan better than 9x13, makes for a great presentation. It was a real hit, took the left overs to work and were gone within a few minutes. I will be making this again for the holiday dinners.

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Laura D.

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Reviewed: Nov. 17, 2009

it turned out Amazing! great recipe!

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geneva

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Reviewed: Nov. 16, 2009

Wow! This cake is wonderful! It was easy to make, looks pretty and taste fabulous! I will be having to run a few extra miles to work off the calories I will be consuming in this cake! I can't wait to grab a cold glass of milk and enjoy another piece! Thanks for a GREAT recipe!

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fitnessgirl

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Reviewed: Nov. 11, 2009

Very good. I added some allspice as others suggested. I also kept it refridgerated it to firm up the middle layer. And I agree with another poster, it tastes better the next day...

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Rachael

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Reviewed: Nov. 11, 2009

This cake was awsom I used one mor egg in the filling an the texture was perfect.

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Galene

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Reviewed: Nov. 9, 2009

i did a very very similar pumpkin crumb cake dessert. but i had to bake mine for over 1 hr and 15 min. and served it cold with whip cream. very very yumm. better when chilled.

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domino805

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Reviewed: Nov. 8, 2009

Awesome pumpkin dessert! I made it for a family gathering and everyone loved it. It has a nice holiday goodness flavor. I added some extra spices to the pumpkin mixture, including nutmeg and cloves which made it very enjoyable! This will be a classic fall/winter dessert for us.

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michelle

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Reviewed: Nov. 5, 2009

Good flavor and house smelled GREAT! Baked in 10" springform pan...Added about 1tsp of pumpkin spice, I think it would have been bland without it...baked 30 mins at 350 then 20 more mins at 325. Looked so pretty when I pulled the sides off. Easy too...Thanks for sharing!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Nov. 3, 2009

FANTASTIC recipe! I made it in a 9x13 pan and it was great. I wish I had whipped cream to put on top of each piece, but I didn't have any. Great recipe!!

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Denise

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Reviewed: Nov. 3, 2009

Made pretty much as directed except that I halved the white sugar in the recipe and subbed brown sugar for the crumble topping (also reduced to about 1/3 cup). My hubby, who does not care for pumpkin, said it was very good. There were enough flavors going on that he didn't just taste pumpkin. DD loved her "pumpkin pie cake." Thanks for sharing a recipe that the whole family could agree on!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

I sent this to work with my husband and after only having it out of his office and in a consummable place for 15 minutes I've already gotten rave reviews and a recipe request. :)

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KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

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Reviewed: Oct. 29, 2009

This cake is really good.Followed the suggestion of the springform pan and recommend it.It makes the cake more attractive.

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lorimuffin

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Oct. 15, 2009

I made this today and it was absolutely wonderful! I did not use the 9x13 but a square pan instead..I wonder if you need to actually roll the crust part out to fit the 9x13? Either way it was delicious and I will definitely make this again. I did put walnuts on the top too! Thank you for the recipe!

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JOSIEZ

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I used white cake mix and a 9*13 glass cake pan, it was done perfectly in about 40 minutes. My husband and kids both love this dessert and are already asking me to make it for Thanksgiving which is fine by me, it's easier than pumpkin pie =)

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kayceejv

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Reviewed: Oct. 12, 2009

I made this recipe according to my taste and it turned out great. First, I decreased the amount of sugar in the crumb mixture by 1/2 cup, and it still turned out sweet,without being over sweet. I heated the pumpkin mix on low, and stirred in the sugars, salt and used pumpkin pie spice rather than cinnamon and let the flavours blend. I let the mixture cool, before adding the eggs. I made the cake in a springform pan, which allowed for easier serving and presentation. I made the cake the day before, as others had said it tasted better overnight. Before serving, I re-heated the cake in the over, which allowed the crumb topping to crisp up. It tasted great and was a big hit at dinner. Be sure to use a drip pan if using a springform pan, just in case of any leaks.

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Andrea

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Reviewed: Oct. 11, 2009

Used 8 x 11 glass baking dish. Used white cake mix. Used 1 Tbsp. Watkins Pumpkin Pie Spice AND a generous dash of Watkins cinnamon. To get a uniformly lightly browned topping I had to bake about 50 minutes. Now for the taste-test verdict: holy toothache, Batman! This cake is seriously sweet. And I have a sweet tooth famous in these parts--I love cakes and candy, the sweeter the better. The 'crust' and the 'topping' were both too sugary for my liking. I did appreciate the pumpkin pie-like filling though, it wasn't overly sweet and had just enough spice ...yummy. I sampled this straight from the oven and I will give it another taste today now that it's been in the refrigerator, maybe that is why I thought it too sweet? I don't know if I'd try *this* recipe again...but the idea is cool so I will try another variation. My very picky, very anti-sweets husband said it was an amazing dessert...go figure!

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Carrie V.

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Reviewed: Oct. 9, 2009

This recipes is amazing. I tweeked it some and added a block of cream cheese to the filling and baked it for 1 hour and I added to the crumb topping by mixing it with my Fruit Crisp topping recipe that has chopped walnuts, oats and cinnamon in it. Added 3/4 of a stick of melted butter and a dash of maple syrup. Great recipe!! Definately putting this at the top of the thanksgiving dessert list.

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Roberta

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Oct. 3, 2009

5 stars is an understatement!! The BOMB is an understatement! Even a pumpkin hater would love this! I doubled the recipe so that it would fit into a 10X13 pan. The outside edges were perfectly cooked (left it in for 5 mins longer). The inside was cooked but not as tender and cake like as the outside pieces. Inside had more of a pie type texture. Don't get me wrong it was ALL GOOD!!!. Taking it to church for an Octoberfest....very seasonally appropriate! THANKS FOR THE GREAT RECIPE....will make again and again!

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mommeern

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

My kids loved this cake. They are great critics when it comes to pumpkin. I was laughing b/c some of my good friends always tell me that I like to make things that are in layers... well, maybe they are right but I can't wait to try this one on them. I did follow the recipe and the only changes I made was to add a little bit of nutmeg and a little ground cloves to the the pumpkin mix and chopped pecans for the crumb topping. Delicious!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 28, 2009

I made this tonight with many variations. I had a huuuge craving for pumpkin & hardly any ingredients for anything I wanted to make so I made adjustments & settled on this. First, I didn't have a yellow cake mix so I search for cake mixes from scratch on this site & found one for spice cake that I used and also varied by leavin gout the allspice for lack thereof and replacing it with apple pie spice. I left out the nuts, and also replaced the cinnamon with apple pie spice 7 a bit of ground cloves since I had run out of cinnamon while preparing the spice cake mix. Then, when it came time to make the crumb topping I added graham cracker crumbs and around 1/3 cup oats and a tablespoon or so more butter to keep it crumbly. I baked it in a bundt pan so of course, had to adjust the time, but I must say it was soooo worth it! the only thing that could make it better is perhaps a layer of cream cheese frosting or cool whip and a cup of coffee! delicious!

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