Reviewed: Dec. 28, 2012

Since I refuse to make pumpkin pie (family joke) I found this recipe and everyone absolutely loves it. Of course while enjoying it family has to bring up the pumpkin pie disaster of 1964. It was so bad not only the family wouldn't eat it, the dog barked at it. Everyone loves this though.

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Reviewer:

Jeanneb61

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Nov. 26, 2012

The only tip I have to is make sure all the cake topping is covered with butter (I found it best to make my cake concave in the center). Batter where the butter cannot spread will stay powdery and be a bit of a bummer.

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Reviewer:

IdahoJamGirl

Reviewed: Nov. 2, 2012

This recipe is four stars to me the way it's written, but I found a better way after making this a million times. It always bugged me to use so much margarine or butter on top, just to moisten the cake mix. But if i tried cutting back the amount of margarine, it turned out dry and yucky on top. So next i tried half a cup of margarine melted and 1/4 cup of water and that made it soggy and yucky too. So I tried softening only one stick of margarine in the microwave and then mixing it in the cake mix with a fork in a large bowl, like a streusel topping until it looked like coarse crumbs. Then sprinkle it with your fingers on top. It turned out looking much better and crumbly looking and nicely browned but saved half a stick of butter or margarine. It also improved the presentation appearance of the dish!

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Reviewer:

SANDY0225

Cooking Level: Intermediate

Living In: Muncie, Indiana, USA

Reviewed: Nov. 19, 2011

Amazing! I didn't use the walnuts because I didn't have any and used white cake mix instead of the yellow.

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Reviewer:

Misty T

Home Town: Winterset, Iowa, USA

Reviewed: Nov. 7, 2010

This is good, but not spectacular. An hour was too long in my oven--and my oven does not run hot. I would recommend checking on it after 45 minutes, just in case. Great for the holidays, thanks!

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Reviewer:

Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Tracy, California, USA

Reviewed: Sep. 29, 2010

very good. Very sweet.

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Reviewer:

HOLLISKAT

Reviewed: Dec. 1, 2009

I always get rave reviews when I bring this to a party. I cover with foil for first 30 minutes of baking so nuts (I use pecans) don't get over-cooked. Probably my oven or where my rack was placed first time I made it...who knows! Super yummy! Thanks!

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Reviewer:

jamaicabeachbum

Cooking Level: Expert

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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Reviewer:

Lindsay

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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