Reviewed: Apr. 22, 2013

We loved this recipe! I made it for a potluck and all raved about it, including the kids. I read the other reviews and added a teaspoon more pumpkin pie spice and thought it was just right. I did find that baking time was a bit longer and baked for 1 hour instead. I will certainly make this again.

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Reviewer:

watscooking

Reviewed: Dec. 18, 2012

I made this for Thanksgiving, it was the most loved dessert. I used butter pecan cake mix instead of yellow and pecans instead of walnuts. Will make it every year now!

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Reviewer:

Margie B

Reviewed: Dec. 6, 2012

easy and delicious recipe. I followed the recipe to a tee, used canned pumpkin and added my own spices individually, because I ran out of a pumpkin pie spice. I agree with the other reviewers about it being on the sweet side, but I personally prefer my desserts to be a bit rich, (that way I feel satisfied with a bit less). If you are not into the sweet stuff, use less sugar. Using both the cake mix in addition to the white and brown sugars tends to lend a sweeter mixture. I took this to a gathering and one friend of ours actually had three huge pieces. everyone said they enjoyed it and I personally LOVED it. I will make this again every year. It is now a staple for my Fall desserts.

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shelbi

Cooking Level: Expert

Reviewed: Nov. 30, 2012

I've made this recipe several times and have tried it with different types of cake mixes: Yellow, spice, and chocolate, with chocolate being the preferred by my family! Great recipe!

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Reviewer:

ticklemeivory

Reviewed: Nov. 22, 2012

This is cake is so good it is RIDICULOUS. I didn't have much to make the topping, but I did have some cream cheese frosting, so I drizzled that over the top. Seriously, I'd eat the whole thing if no one was watching.

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dbrox123

Reviewed: Nov. 16, 2012

I didn't read all 140 reviews so if someone has already suggested this I'm sorry. Like other reviewers I added vanilla extract (a couple of dashes) to the crust and filling. I also added 1 pkg of jello pumpkin pudding, 1 dash nutmeg, 1 dash pumpkin pie spice, 1 dash ground cloves, and 1 dash powdered ginger. I also used brown sugar instead of white sugar for topping. The key is letting it sit for a coupla hours. Don't serve just made. This is awesome & easy!!! Definitely could be made the day before and served at room temp. Thanks for the recipe!!!

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dlowe2600

Reviewed: Nov. 3, 2012

Delicious!

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abbynicole

Cooking Level: Intermediate

Reviewed: Nov. 2, 2012

really good. I liked it better after it was chilled

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edaMama^^

Reviewed: Oct. 29, 2012

It is really better than any pumpkin pie I have ever tasted. I will definitely make this for Thanksgiving and many more times. I used pecans and brown sugar as others suggested. Perfect.

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Reviewed: Oct. 28, 2012

Delicious! The only thing I would change is to add more topping. I think the next time I make it I will add a cup of flour and double the sugar and butter.

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