Pumpkin Crunch Cake Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 19, 2011
This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but over the top yummy with whipped topping or french vanilla ice cream. This dosen't last any longer than past dessert at family gatherings--two days if I've made it for the four of us.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Oct. 18, 2011
Perfect as is! No changes, please.
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Photo by Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Oct. 17, 2011
YUMMY!!!! I was afraid it "didn't look right" when I put it in the oven but it was fantastic when it came out. I love this because it tastes like pumpkin pie but without the crust, which I don't like.
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Cooking Level: Intermediate

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Reviewed: Oct. 17, 2011
So Yummy! Followed recipe exactly except for using half brown sugar and half white. I also don't buy pumpkin pie spice, I use 1 tsp cinnamon, and 1/2 tsp each cloves, allspice, ground ginger and nutmeg in all my pumpkin desserts. We love the crunchy top on these type of desserts.
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Photo by SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA
Reviewed: Oct. 12, 2011
This cake is soooo yummy! I have been making it for 20 years now. The only thing I do different is that after the baking time of 1 hr, I turn the oven off and leave the cake in there for another hr. The top gets really crunchy that way. HEAVENLY!!!!!!!!!!!!!
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Photo by SWMIMOM

Cooking Level: Expert

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Photo by Molly
Reviewed: Sep. 27, 2011
Wonderful dessert! I made this over the weekend when my son came home from college. This is one of his absolute favorite desserts (and he eats very few desserts). Everyone enjoyed this recipe - I did make 1 change. When instructed to add the melted margarine (1 cup) to the top, I only added a 1/2 cup of butter instead. I just drizzled it very slowly over the top and didn't worry about covering the entire top. I made half a pan with the pecans (for us) and the other half without (for son). It was easy to please everyone with this recipe. Thanks Nora for sharing.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Aug. 22, 2011
Delicious! Big hit at a potluck with friends! Will definitely make again!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Upland, California, USA
Living In: Roseville, California, USA
Reviewed: Mar. 16, 2011
SOOO GOOD! The only change I made was subbed the cup of margarine for 1/2 cup of butter because 1) I didn't have margarine and 2) 1 cup seemed like a little bit of overkill. This was so rich, delicious & easy to make. Everyone at the church function I took it to really enjoyed it. THANK YOU for sharing! :)
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Photo by ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA
Reviewed: Feb. 2, 2011
Love this recipe! My family are huge Pumpkin Pie lovers but now they would prefer this cake. Love it and it's easier than a pie.
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Reviewed: Jan. 26, 2011
amazing!
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Displaying results 31-40 (of 216) reviews

 
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