Reviewed: Nov. 22, 2009

This was great. I made it in a bundt pan & cooked for 63 minutes which was perfect in my oven. Didn't use parchment paper, just Pam sprayed to coat the pan. Also only used 1/2 cup butter (probably because I used a different type of pan), but it was perfect. My husband looked at me like I was crazy when he saw me sprinkling the cake mix directly from the package onto the pumpkin filling. But at the end, he said it tasted like the perfect mix of pumpkin pie & coffee cake. Thanks

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bradygirl

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Reviewed: Nov. 21, 2009

Love this recipe. I sifted the cake mix onto the pumpkin to take out any lumps before baking. Will use this at Thanksgiving!!! It's a keeper

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Melissa

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Reviewed: Nov. 21, 2009

I changed this a bit, but not so much that I do not feel I can rate the original recipe. First, I added an extra 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice. I accidentally left the nutmeg out, but I will add it next time I make this. I spread the pumpkin part in the pan. After reading the reviews, I decided to mix the melted butter, the cake mix, and the chopped nuts (I used pecans) together rather than the drizzle method described in the instructions. Then, I carefully dropped the "crust" batter on top, and spread it out so it was even. After removing from the oven, I let the whole concoction cool over night, then flipped it over onto a cookie sheet, and spread a thick layer (about 1/2 inch thick) of cool whip on top. It was incredibly tasty!

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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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.

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CookieWeasel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Santa Barbara, California, USA

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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.

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CATIETOD

Cooking Level: Intermediate

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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.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 30, 2008

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

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cheryl w.

Cooking Level: Expert

Living In: Colonia, New Jersey, USA

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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.

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Sweet Apron

Cooking Level: Expert

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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!!!

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Julia Murray

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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

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mommy3

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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.

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Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

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Reviewed: Aug. 25, 2006

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

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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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!

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PIZZATWEETY

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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.

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JILLFROMFLA

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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.

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DICKSIELEE

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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.

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Marla B.

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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.

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SPDRACR

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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.)

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KATHLEENSTOBIAS

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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.

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PIELADYB

Cooking Level: Expert

Home Town: Jacksonville, Texas, USA

Living In: Overton, Texas, USA

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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!

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