Reviewed: Nov. 8, 2005

The longer they sat, the better they tasted. Will definately make again. I did use an 8x8 pan because the recipe wasn't large enough to fill a 9x13. The layers looked great when they were cut into bars. Thanks!!

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Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

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Reviewed: Nov. 1, 2005

A new holiday favorite! Delicious!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Oct. 14, 2005

Fabulous! Used Splenda instead of white sugar and followed directions exactly. Moist, flavorful & soooo gooooood. Thanks Debbie

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LESLEYfromWI

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Reviewed: Oct. 1, 2005

Very delicious. My son doesn't like pie crust so I'm always looking for ways to use pumpkin. FYI- If you're using a glass 9 x 13, make sure to keep a close eye on it. My crust started to burn. Next time will cook at 325. My fault not yours Debbie, great recipe!!!

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Feb. 27, 2005

eh-alright, this tastes just fine, but nothing I would venture to make again. Doesnt do anything for me, nor does it have any flavor that makes it stand out above any other pumpkin recipe. Just good.

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JILLIANSMOMMA

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Reviewed: Dec. 26, 2004

Delicious. I baked it in a springform pan, giving it the extra 10-15 min. the others recommended, and chilled it. I served it at Christmas instead of pumpkin pie and everyone raved. I had several desserts but everyone talked about this one. Even though I love sweets, it was even a bit too sweet for me so I will probably cut back next time, but better too sweet than not sweet enough in my book!

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KathCook

Cooking Level: Expert

Home Town: Danville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Dec. 22, 2004

Great Recipe!! Everyone one loved it.

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ENJOLI1

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Reviewed: Nov. 13, 2004

This recipe is fantastic! My husband and I are not especially fond of pumpkin - at least not in the pie form, but I decided to try this recipe. I made it for our deer hunting crew last weekend. We all loved it. I didn't have a yellow cake mix so I substituted a butter pecan cake mix as I use them often and always have them on hand, and it was great - I would definately do it that way again. Thanks for sharing!

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RUMBA

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Reviewed: Oct. 19, 2004

I must say- I like the Pumpkin Crunch Cake a lot better. But it's still really good. I lost my version of the Pumpkin Crunch Cake and found this while I was looking for it. I though I would try it for a change. It was good, but not as good as the Pumpkin Crunch Cake- in my oppion. But I LOVE pumpkin and pumpkin pie and one of the reasons I like the other is that you can taste more of a pumpkin flavor. This tastes more like sweet crust with a touch of pumpkin- like I said- not bad, just not what I was looking for. My kids loved it though! My be a bit too sugury-sweet for my taste.

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KDA949

Cooking Level: Expert

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Reviewed: Sep. 25, 2004

This recipe was a complete hit with my family! I made it for my son's first birtday and he gobbled it up!! I will be making this again and again during the holiday season!!! I made this with a 8x8 pan since I didn't have a 9x13. Regardless, I thought it was a perfect pan to bake this in. Thank you for sharing this recipe!

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 31, 2004

My family loved this! I also add more spices, and used two 8X8 pans (leaves one to serve, one to give away!) and that worked out perfect.

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YEMAYA

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Reviewed: Mar. 24, 2004

This cake was good, but not great. I made it and thought it wasn't bad but probably won't make it again, which is why I gave it three stars. I much prefer regular pumpkin pie or even pumpkin bread or pumpkin cookies over this half cake/half pie recipe. I baked this for a girls night and the consensus was that it "wasn't bad," but the other desserts I made received rave reviews - they were gone while there was a lot of pumpkin crumb cake left. I did make it in a springform pan (baked it 10-15 minutes longer) and am glad I did since otherwise the pumpkin layer would have been too thin. I followed the recipe exactly for everything else.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 22, 2004

i really liked it but for someone who has not tasted this before, it tastes a little weired for them until they get used to the taste, and then it's falling in love... great recipe, thanks

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LEBMAMA

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Reviewed: Jan. 2, 2004

This is a HUGE hit with my family and at parties! My children ask me to make this often. My husband actually came downstairs from his office one day...pulled out the yellow cake mix and the can of pumpkin set them on the counter and walked back upstairs...that was his way of subtley asking for me to make pumpkin crumb cake!

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CHRISTINE103

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Reviewed: Jan. 1, 2004

This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpkin. I took it to a christmas party and it was a hit, everyone wanted the recipe by the end of the night. I brought the new French Vanilla cool whip to my friend's house who had the party and they all loved that too. They both went great toghether. OH and one last thing, I strongly recommend doubling the filling amount or the cake will be thin especially in a 9X13 pan.

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Dec. 19, 2003

I made this for our annual corporate Holiday Pot Luck. I received rave reviews by all who tried it. Thanks! This is definitely a keeper!

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DJDEMARCO

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Reviewed: Nov. 28, 2003

Yummy!

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RAYANDTANIA

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Reviewed: Nov. 24, 2003

I love this recipe. I love pumpkin pie but this is more flavorful. I have made it with a large can of pumpkin...it gives it more of a filling as less of a sweet taste.

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MOLLYS62025

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Reviewed: Nov. 17, 2003

I made this for guests this weekend and everyone loved it. A couple changes - I added a 14 tsp of nutmeg and 14 tsp of ground cloves to give it more of a pumpkin pie flavor and halved the sugar in the topping - it still turned out very sweet. Has anyone tried this with a chocolate cake mix? My friend bakes chocolate pumpkin bread at Christmas time and the flavor is awesome.

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BECCAVI

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Reviewed: Nov. 4, 2003

I made dinner for about a dozen people and served this for dessert, and it was a huge hit! My roommate borrowed the recipe and made it again just a week later. I accidentally omitted the 1/4 cup of brown sugar and it turned out fine - it was sweet enough that I don't think I will put it in next time I make the dessert.

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