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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Frankenstein

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Susanville, California, USA

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Reviewed: Feb. 22, 2009

Love this! Followed the recipe as written, except added a 1/2 tsp of ginger and 1/4 tsp of cloves to the pumpkin filling. Baked in a 9 inch springfrom pan. It definitely needed extra time to bake in that pan, about 15-20 minutes for me. Came out of the pan beautifully and makes for a not only a special, tasty dessert, but also a great presentation. Thank you!

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Toasty Mama

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Reviewed: Jan. 12, 2009

This is a very tasty cake and my husband really enjoyed it. However, next time I will decrease the amount of sugar in the topping and decrease the butter in the crust (my own personal taste). I used the spring-form pan as suggested and it was picture perfect.

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Dec. 4, 2008

I agree with this cake being "THE BOMB"! My husband and son, who do not like pumpkin pie,LOVED this cake!! I will be making this again for Christmas. Thank You for a great recipe!!!!

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tam

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Reviewed: Dec. 4, 2008

This was fantastic, I made this last night in a bundt pan. Baked for an additional 20 mins and added nutmeg, cloves and allspice, soo delicious. Thank you for sharing!

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Luma03

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Reviewed: Dec. 2, 2008

Excellent! Made this over the holiday and everyone loved it.

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stacey

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Reviewed: Nov. 26, 2008

Took this to my husband's office today for their Thanksgiving dinner. Had several requests for recipes. Everyone thought it was great!

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ZINNIA56

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Reviewed: Nov. 25, 2008

VERY GOOD! I followed the directions exactly except that I made mine in a 9" springform pan. It turned out beautiful! The first time I made these, my husband was going to take them to work, but he forgot them, so he ate the ENTIRE plate in 2 evenings! He really likes them!

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Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 15, 2008

Very tasty - made as is except used splenda. Only thing I will do different next time is reduce the amount of butter in the crust by a couple tablespoons.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 14, 2008

Yummy! Although the topping was a bit too sweet for me. I think that i will use half of the sugar in the topping.Oh, and definitely use the 9x13 pan. I used the 8x8 pan and had to bake for twice as long! I know it doesn't seem to be able to fill the pan, but it expands a lot as it cooks.

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Mrs. T

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Deer Park, Washington, USA

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Reviewed: Nov. 8, 2008

Very good!! I put whip cream on the top. I agree with some of the other reviews that it would be better in a spring form pan so there would be more filling. I will make it this way next time.

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DarcieB

Home Town: Champaign, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 6, 2008

Followed the recipe to a T! I'll never make pumpkin pie again!!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Nov. 5, 2008

Very good and very easy to make. Other than making in a slightly smaller cake pan than the called for 13x9, I made it as written. Everyone at work loved it and asked for the recipe (to make as a substitute to pumpkin pie on Thanksgiving.) This was extremely moist and had a very nice pumpkin flavor. The topping was perfect too. Thanks for sharing!

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Nov. 3, 2008

yummy, I am making this for thanksgiving this year, I doubled the filling like another reviewer suggested, thanks for a great recipe!

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

Very delicious!! I just ate a sample before taking it to the pot luck at work, I am positive this will be a big HIT! I didn't change a thing in the recipe.....didnt' need to as it's perfect the way it is!! Thanks for the recipe!!

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SDROSIE

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Reviewed: Sep. 27, 2008

Got rave reviews on this one. Baked bottom layer with 3T less butter, so I used 1/2c for whole recipe. Turned out great.

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river4us

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Reviewed: Sep. 26, 2008

This was easy to make and tastes great, just too much cake. Next time I'll definately do something different to make it less cakey!

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SATCI

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Reviewed: Sep. 9, 2008

Delicious! I made this for 8 of my best girlfriends at our monthly card party and they were raving over it. My husband was lucky enough to get a piece when the party was over and he loved it too (and he is not a dessert eater at all)

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