The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 3, 2009
Oh this cake was soooo good! I didn't change a thing and it came out great! It took 60 minutes to cook.
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Cooking Level: Expert

Home Town: Cambridge, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 1, 2009
great recipe thanks for sharing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 18, 2009
O my Goodness... this cake was amazing!!!! It's pretty much just a jazzed up pumpkin pie. I took it to a friends house for dinner and impressed everyone. It was very simple to put together... they only thing I did differently was use unsalted butter. Perfect dessert for a cold fall evening.
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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 19, 2009
I am absolutely shocked about this recipe. I just made it and it was inedible. I don't know what happened or why mine would be so totally different than everyone else but man! The nuts burned, there was hardly anything that resembled cake etc. Awful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 19, 2009
I made this the other day because I thought it mimicked a recipe I have and couldn't find. When I got the first layer all mixed up I thought it seemed way too runny to press anything into it, and I couldn't picture it baking in an hour either. So, I mixed the cake mix right into the pumpkin mix. I didn't have any pumpkin pie spice so I used 2 tsp cinnamon and 1 tsp nutmeg. I also didn't have pecans, so I decided to add a cup of chocolate chips. It baked in the time suggested to a really moist cake with a wonderful flavor. I will definitely make this my way again, and give that 5 stars. I feel the recipe as written, however, is only a 3.
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 17, 2009
Sooo very good. This is by far better than Pumpkin Pie. I also used only 1/2 C. butter. Used salted butter and omitted salt in the recipe. Also added a bit of nutmeg and a handful toffee chips along with the pecans Perfect every time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 29, 2009
I followed some other reviewers advice, and used unsalted butter. I followed everything else exactly, and it was a big hit at Thanksgiving!
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Cooking Level: Intermediate

Home Town: Colonie, New York, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 28, 2009
The pumpkin pie part tasted great. My pecans burnt, but the pie would have been mushy if I didn't let it cook longer. I might try to experiment putting the pecans below and between the layer of cake. w/o pecans, this recipe works just as well. And it is very delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 29, 2009
Amazing! i didnt have any pumpkin spice so I used cinnamon instead. Still was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 26, 2009
This is one of my favorite desserts! It keeps for months in the freezer, and is especially good if you take a frozen piece of it and reheat in the microwave.
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Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA
Living In: Belgium, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 2, 2009
This cake was awesome!!! It was a huge hit on Christmas Day. I followed the recipe exactly with no changes and it came out great. This recipe is sweet but everyone in my family loves sweets. Will definately make again. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 17, 2008
Made this for my girl friends and they flipped over it. Everyone wanted this recipe. My husband really liked it too. When pressing down the cake batter, make sure to really press hard into the bottom mixture. I found that this way helped tone down some of the crunchiness. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2008
What a hit for Thanksgiving!! I wasn't sure what it was going to turn out like but it was really like a pumpkin cobbler. Much tastier than pumpkin pie. I only used one cup of sugar and I toasted the pecans in butter before putting them on. Cooked for exactly 60 minutes. Thanks for a great recipe.
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Cooking Level: Expert

Home Town: Forest Hills, New York, USA
Living In: Long Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 23, 2008
I am sure this dessert is the reason my fiance fell in love with me. He asks for it all the time, even for his birthday "cake" even though it's in the dead of summer. Now I've introduced it to his family. They're begging for me to bring it to this year's Thanksgiving gathering, my first time meeting the whole family. Really, this stuff is incredible. If I make any tweaks at all, it is to use the canned pumpkin pie mix with the spices already added, add a few more pecans, MAYBE reduce the butter to 3/4 cup, and usually I need to cover the dish with foil partway through baking so it doesn't burn. It DOES burn very easily, so watch for that. But it's incredible & decadent just the way it's written. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 8, 2008
Really good and pretty darn easy! I tossed the pecans in 1 Tablespoon of butter and pre-toasted them in a 350 degree oven for 15 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 7, 2008
This was really good and easy. Made it twice for gatherings and everyone loved it. Brought it to work and it was gone fast! I used real butter and it tasted great!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 30, 2008
must have cooked a few minutes too long and pecans got burnt. Also, didn't know if it needed refrigerated if I made the night before??? Otherwise it was good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 11, 2008
I am sorry, but my family and I HATED this recipe. It was so sugary sweet that it actually made us feel sick to eat it. Also, I was expecting something more cake like, but instead it was was like an over the top pumpkin pie. I won't be having seconds, and I will never make this again. I am extremely disappointed & truly don't understand why this recipe got such good reviews.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 27, 2008
Great tasting cake,but would have to really experiment with cooking time, my pumpkin layer didn't set properly after 80 minutes. Will definitely try again because of the great taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 14, 2008
this cake was a big hit at a dinner party! excellent and easy to make.
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Cooking Level: Expert

Home Town: Kent, Ohio, USA
Living In: Wichita, Kansas, USA

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