Reviewed: Oct. 14, 2009

I was excited to make this as it sounded great from the reviews but unfortunately, my family didn't enjoy it at all. The combination of ingredients is good but the topping comes out too sweet - probably the combination of melted butter with the powdered cake mix - pure sugar. Also, the cake didn't rise as much as I expected which made for quite a dense, moist dessert. Moist is good, but a lighter cake would have been better.

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Lindsay

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Reviewed: Dec. 21, 2008

I loved this cake. I've made it since 1986 and got it from a woman named Marilyn Routsong while we were stationed in West Germany. It is best HOT! out of the oven or COLD! from the fridge. Her husband used to bring it into the office in the winter and set it on the radiator. It made the office smell so nice and warm all morning long. This is my daughter's favorite cake.

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ChiliTobyMom

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Nov. 8, 2008

Fantastic--took it to a potluck at work and EVERYONE loved it! Be sure to print recipe cards, you will be asked!

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Lesley

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

This has long been a favorite of our family and friends. One change that I learned from my Gram years ago is to use Butter Pecan cake mix instead of the yellow - that really makes it taste like a brown sugar type crisp topping. Yummy with fresh whipped cream on top!!!

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Kristie B

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Reviewed: Oct. 26, 2008

I brought this to church tonite. Brought the pan home empty. Many asked for the recipe. All I did different was use the Libby's Pumpkin Pie Mix instead of pumpkin and spices. Thanks for a great recipe!

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HINKBONE

Cooking Level: Intermediate

Home Town: Bunkie, Louisiana, USA

Living In: Cottonport, Louisiana, USA

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Reviewed: Oct. 13, 2008

I wasnt sure about the cake topping at first so i used only a little but it turned out to be very good. so next time i will do a thick layer of it...

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Sarahw

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Reviewed: Sep. 21, 2008

This was FANTASTIC!! I may never make pumkin pie again! I made this as written except for adding another egg and it was so good I didn't want to share it. Wasn't too sweet at all. I used a Pillsbury golden butter cake mix so maybe the brand you use makes a difference.

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MandC05

Cooking Level: Intermediate

Living In: Gagetown, Michigan, USA

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Reviewed: May 26, 2008

I made this cake around christmas time for my boyfriend and his mom and they loved it. Its may and he is still raving about this reciepe. Thanks for sharing!

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peachychic

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 26, 2007

My family loves this cake! I use 15oz of pumpkin instead of 29oz and follow the directions for milk eggs and spices as indicated on can of pumpkin. It only takes 45 minutes or so to bake, the pumpkin layer is much thinner and crust is crunchier(if there is such a word).Also I don't put the nuts on. My son who does not like pumpkin pie loves this dessert. Serve with cool whip and you will think you have died and gone to heaven....!

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paula2542

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Reviewed: Nov. 16, 2007

This has become a favorite at our house. But not only with my crew... It's now a much requested dish for potlucks or when company comes over. If you make this, go ahead and prepare some copies of the recipe- you WILL be asked!!

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Kim

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

This is delicious and so simple. I couldn't find my recipe for pumpkin pie cake, and used this as a substitute--well, this is my new recipe!!! Not too sweet, with lots of pumpkin flavor. In response to the person who gave it only a few stars because the cake sat on top and didn't get absorbed---that is exactly what the recipe is suppose to do. The cake makes a streusel-like topping. Yummy!!!

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aunt o'fun

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Reviewed: Oct. 27, 2007

Everyone in my family loves this cake and wants the recipe. My daughter has a birthday in October and even chose this over the traditional cake. Even though it was easy before, I did find a cheater way to make it - bought pumpkin all ready for pumpkin pie and only have to add eggs and evaporated milk.

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littletrouble

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Reviewed: Sep. 28, 2007

Delicious! I cut the sugar back to 1/2 cup and mixed in 1/2 cup flour into cake mix before pouring it over the top of pumpkin filling. Rave reviews from the ladies in our book club!

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montana j's

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Reviewed: Apr. 28, 2007

I love pumpkin pie and this was so good. My boyfriend liked it too even though he doesn't care for pumpkin. This is a keeper.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

Very nice! Just a tad bit on the sweet side, so next time I'll reduce the amount of sugar I add and cut back on the cake mix topping. The pumpkin mix on the bottom was very pie-like; and the topping had a nice crunch to it. We will do this one again---only less sweet.

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CKEH

Living In: Tai Po, New Territories, Hong Kong

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Reviewed: Dec. 10, 2006

This is unbelievably, amazingly good!

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KARAJANE23

Cooking Level: Expert

Home Town: Starr, South Carolina, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Nov. 30, 2006

Not so good! The pumpkin filling was great, but the topping was too sweet. I would have liked to have some type of bottom crust, but the topping was not at all what I was looking for. If I knew it was going to turn out like that I would have just made a pie. No one in my family liked it and I ended up throwing the entire cake (with the exception of 2 pieces) away. I was very disapointed.

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Julenious

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Reviewed: Nov. 23, 2006

Everyone loves this. It's a classic. Like custardy pumpkin pie with cakey goodness on top :-)

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TRUEBOO

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Reviewed: Nov. 20, 2006

No, this was not a big hit with my family! Not really a cake at all, it's more like a crustless custard?! The cake mix just sat on top of the pumpkin and didn't get absorbed. I don't think I will try this again.

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 1, 2006

When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up to my door wanting to know what I had baked. She ran downstairs to put on a fresh pot of coffee and we had two pieces of this fabulous "pie cake" while it was still warm from the oven! Yummers!!! One thing I did do was before I baked it I toasted the walnuts then I sprinkled them over the cake. I have shared this recipe with four people so far.

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Caty Cole

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