EXCELLENT! DIDN'T HAVE PECANS SO I SUBSTITUTED HEATH TOFFEE BITS, EVEN BETTER! MINE ONLY TOOK 60 MIN. TO COOK AND I FOLLOWED THE RECIPES EXACTLY.

This cake is so good! This will definitely be on my Thanksgiving table this year, in place of plain 'ole pumpkin pie! Thanks for a great recipe!

Great recipe! I made it pretty much as written except I used walnuts instead of pecans and I made my own pumpkin spice mix instead of buying a jar from the grocery store. I served for friends and family and it was a huge hit. I even overcooked it so the top was slightly burned. So I had to scrape that off, but still, no complaints here! Next time I'll cook it for 1:10 instead of 1:20.

I love pumpkin, but I was not thrilled with this cake. I cut back the sugar to 1 cup but it was still overly sweet. It was easy to put together but the taste was just OK.

This recipe was a hit with our Thanksgiving crowd! It was ridiculously easy and quick to make. My only suggestion would be to use freshly ground cloves and cinnamon in place of the pumpkin pie spice; you could barely tell the spice was there.

Easy and yummy.

This was a pretty good recipe, but I tweaked it a bit. As suggested by another reviewer, I used pumpkin pie filling instead of pumpkin puree. I used 3 eggs, 1/4 cup of evap milk, and omitted the sugar. As I was using a spring form pan, I felt this would need a crust of some sort, so I mixed the box of cake mix with 1/3 cup melted butter. I then used half this mixture to create a crust, which I baked blind at 350F for about 10 minutes, until it began to brown. I then added the pumpkin mixture, and over this the remaining cake/butter mixture. I left the pecans out until the last 20 minutes of baking to prevent them from burning. I baked the cake for 80 minutes at 350. Note: if you use a spring form pan, with the bottom crust as I did, I suggest placing a foil lined baking sheet underneath it during baking. Some melted butter melted out of the seam of my pan, and could have been a messy cleanup if I didn't have the baking sheet there. The finished cake was served with vanilla ice cream. I will be making this again. Good recipe!

Absolutely delicious! I brought it into the office, and it received rave reviews from everyone. for a richer, creamier flavor, I used cream cheese frosting instead of the frozen whipped topping. Additionally, my cake took considerably less cooking time than the recipe indicates. Suggestion: watch carefully so you do not overbake it! I will definitely keep this recipe close at hand for holiday gatherings!

Way too runny, had to cook almost two hours covered so as not to burn the nuts. 2 cans of 15 oz. pumpkin puree is needed!!!! I found another recipe online that is exactly the same as this one but with 29 oz. can pumpkin puree. That seems right. Used unsalted butter because I don't like margarine. I will try this recipe again with the modifications.

This recipe was delicious! It came out perfectly, and everyone LOVED it, I will definitely be making this for Thanksgiving.

Great recipe. However, my southern taste buds prefer sweet potatoes. So, I tried this with a large can of sweet potatoes and it was to die for. I blended the sweet potatoes with a hand mixer. Worked mar-vah-los-ly!!

Tis is a HUGE favorite in my home !!! I call it my "Dumpkin Cake". I just made it to take to Amish families home for a dinner we were invited to- Hope they like it.

I love this dump cake! I've been making it since I was 18. Instead of using pumpkin puree and pumpkin spices separately, I use the canned pumpkin pie mix. It's a nice change to pumpkin pie, everyone expects this for Thanksgiving!

I love this cake. I make it at Thanksgiving instead of pumpkin pie. Love pumpkin pie but love this more!

I made this for my family and everyone raved on how good it was!! I made as directed but I baked it in a spring form pan and the presentation is gorgous!! Will definatly make this again. It's fantastic!

I hate pumpkin pie, can't stand it - but this cake is AWESOME!! I have officially declared I will never made another pumpkin pie but will make this from here on out. I didn't use this recipe but used one out of a Betty Crocker Cookbook - everything was the same except the cookbook called for Betty Crocker brand Golden Vanilla cake mix. I highly recommend anyone trying this recipe for the first time use this cake mix instead of plain yellow cake mix as the Golden Vanilla has a wonderful vanilla flavor that I think will take an already exceptional recipe and take it out of this world. Friends have asked me to make another one but use sweet potato instead of pumpkin. Another friend suggest drizzling the Smuckers Caramel ice cream topping on top with whip cream.

My husband could not stop talking about this cake...he absotlutely loved it...and he is not much of a cake eater. Once he let other people try it, it was all the rave. It's a keep in my book.

Not sure what I did wrong. I was unsure of the 'sprinkle cake mix and pat down'. I wish I would have mixed the cake mix in thoroughly as the cake came out soggy on the bottom. I only used 1/2 cup margarine too, I can't imagine what 1 cup would have tasted like. I wouldn't make this again.

Very simple recipe that gets rave reviews from everyone I have served it to! I am asked for the recipe every time. It may seem like the 1c melted butter is a lot - but it makes it taste sinfully good! Thank you for the great recipe.

Personally, I thought this was pretty good. My friends and co-workers really seemed to enjoy it.