This pumpkin cake was very good, altho I think I like my recipe that uses a 29 oz can pf pumpkin better, as it has a better pie filling to topping ratio & makes it more pumpkin pie-ish. I like the use of brown sugar and more spice than the norm. I always dbl the spice in my pumpkin pie. Since I only had a 15 1/2 oz can of pumpkin, this is the recipe I used. I didn't have pecans or walnuts so used sliced almonds instead and added flaked coconut for some crunch. I cut the melted butter back to 3/4 cup. It was served with fresh whipped cream and it tasted delicious.
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This pumpkin cake was very good, altho I think I like my recipe that uses a 29 oz can pf...