Reviewed: Nov. 7, 2009

This is delicious! I like it even more than pumpkin pie, my usual Thanksgiving favorite! I've made it several times now, sometimes flipping over as specified, and sometimes leaving right side up. I make it just as the recipe directs, except that I briefly toast the walnuts before using. One of my friends makes this every year as her holiday signature dish, and it gets rave reviews every time (I BEGGED her for the recipe!). Quick and easy, the perfect go-to dessert for Thanksgiving potlucks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookieWeasel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Santa Barbara, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

This was merely okay, and could use a lot of improvement. The pumpkin layer was *very* pumpkin-y and bland. It definitely needed more spices and less pumpkin. I make two pumpkin pies at Thanksgiving and they call for one small can of pumpkin; this recipe uses an entire 29 oz. can. The crust was nice, but a little salty. Overall, everything was a nice consistency, but frankly I'll stick with my tried-and-true pumpkin pie recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CATIETOD

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2008

This was very good! I used pecans instead of the walnuts... Didn't top it with anything, just ate it plain. Lots of recipe requests for this one from co-workers.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

EXCELLENT. DEFINITE CROWD PLEASER. Also good with whipped topping if you don't feel like ice cream

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheryl w.

Cooking Level: Expert

Living In: Colonia, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2007

LOVED THIS CAKE!! It was super simple to make. Do not toast nuts prior to baking as they get plenty toasted as it bakes. 5 more minutes and they would have burnt. Your home will smell better than any pumpkin candle you could ever buy. And I used 3/4 cup butter and it was perfect.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sweet Apron

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2007

yummm yum this was amazing!!! My mom wanted pie and I wanted cake...it was the perfect combination. I will most definitely be making this again, and again, and again!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julia Murray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2006

Taste was good, but very hard to judge when done in my opinion. After checking it a 45 min, it was still jiggly. Better baking directions would have been helpful-but overall good cake

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommy3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2006

Very good cake and easy to make. I like to try new recipes on fellow co-workers. For those who like pumpkin pie, it was a big hit. I mixed the cake batter, melted butter and walnuts together before crumbling over top of cake. Baked for about 55-60 minutes, had to keep checking so it did not get over done. Will definitly make for Thanksgiving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2006

I found this recipe 4 years ago. Everyone loves it! I serve with carmel sauce and cool whip.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2005

Thank you sooooo much for this recipe. This has become a family favorite. I added a 1/2 tsp of ground allspice to this recipe because the filling is a lot like my pumpkin pie. I've also tried the "nut topping" mixture (sold at Kroger) or pecans in place of the walnuts. I cannot thank you enough for this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PIZZATWEETY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2004

way too sweet and came out like a mushy mess! more like a pie than a cake. Would not make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JILLFROMFLA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2004

A really special dessert! I used only 1/2 C. of butter as suggested by several previous reviewers. Also I used coconut milk instead of evaporated milk and cut the cinnamon to 1/2 tsp. It gave the pumpkin filling a smooth, less dense texture, and a wonderfully unexpected flavor. I also added 1/2 C. shredded coconut when I added the walnuts. Both toasted nicely during the 1 hour baking time. Thank you Rosie and thank you previous reviewers.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DICKSIELEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2004

I am a very big fan of anything pumpkin and I must say that this is now at the top of the list! It's good cold or warm! Note: I added a 1/2 tsp of allspice to this recipe. I've tried different nut toppings the last few times making it and my favorite is the "Nut topping" that is a crushed mixture of nuts found in most grocery stores.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Marla B.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2004

I made this for our Christmas dinner dessert. It was awesome! It's very rich, but very good! It was a hit and I'll definitely make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SPDRACR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2003

I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). It has replaced regular pumpkin pie at our family Thanksgiving dinners since I introduced it. (For easier storage - I don't use paper on the bottom, just a little oil. Also - I don't turn it upside down so the crust is on the bottom - I cut it and turn each piece as it goes on the plate, that way the "crust" part stays crispy instead of soggy.)

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

KATHLEENSTOBIAS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2002

this was really good and made a great dessert for our Church supper; very rich, a little goes a long way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PIELADYB

Cooking Level: Expert

Home Town: Jacksonville, Texas, USA

Living In: Overton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2002

This was a wonderful easy recipe. This is great for holiday entertaining. I brought this to a family gathering and it was gone in a matter of minutes. Top with some Cool Whip and your good to go. *Note- I ran out of parchment paper and had to use wax paper..it worked just as well. Thanks Rosie!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHELL506

Cooking Level: Intermediate

Living In: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2002

I have made this 3 times and each time it has come out perfect. I used Splenda instead of sugar, low fat condensed milk, and egg substitute. I have used a spice cake, caramel cake and yellow cake. I have tried just 1/2 the cake mix and used the other half for muffins because the first time I used all of it some of the mix was still powdery. You have to make sure most of the mix gets wet. Each time I made it everyone loved it. I am going to take it for our TG feast along with traditional pumpkin pie but I prefer this pie cake. Thanks for the great recipe!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

SEVENPATCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2002

This was easy to make and pretty good, although in my opinion it could be improved. Next time, I would use 3/4 cup butter and drizzle it over the cake mix so that it is evenly covered and I would increase the spices, as it was a little bland.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2002

Wonderful cake and very easy. I had to give it away to keep from eating it all!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Pie Cake I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!