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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 1, 2008
This was so easy and everyone LOVED it today at a party I held. They could not belive what is crust was. EASY EASY and tasty!
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Reviewer:

LuvMyTwins
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 20, 2008
The cake is amazing. Try it with a different cream cheese frosting and you will not be sorry.
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tinydancer2426
Cooking Level: Beginning
Home Town: Chicago, Illinois, USA
Living In: Saint Louis, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 29, 2008
These are my changes that I believe make a Five Star Cake: Add in the 3.4 oz pkg of Vanilla Pudding (omit the vanilla extract). Add one extra egg. 1/2 cup oil and 1/2 cup water. And, I only use 1 cup of pumpkin puree. (Although using more would probably be great, too - just cut back the oil and water). And, I never measure the spices - I just go nuts (it's a rarity that there's too much spice for me). For the frosting, I use pumpkin pie spice instead of cinnamon.
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Sumchelle
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Cooking Level: Intermediate
Living In: Minneapolis, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 11, 2007
I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!
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Julianne
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Home Town: Yucaipa, California, USA
Living In: Vacaville, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 25, 2007
We loved it! I made a pan for my husband and for my co-workers. My husband cleaned his out (not a trace left), and didn't even notice that there was pumpkin it (he doesn't like pumpkin usually). I followed the instructions, but added chopped walnuts into the cake batter, and sprinkled more over the iced cake. I cheated and used pre-made cream cheese icing, and added the cinnamon, as suggested by others. Delish! Thanks for sharing the recipe.
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GotRice?
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Cooking Level: Intermediate
Home Town: Fullerton, California, USA
Living In: Chino Hills, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 13, 2007
Very good and moist. Especially liked the cinnamon in the frosting. Thanks for the great recipe!
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BOBOBEARZOE
Cooking Level: Expert
Living In: Aberdeen, South Dakota, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 7, 2007
I'm the only one who would eat it, and I couldn't eat that much of it (mostly because I'm pregnant and can't do sweet foods.) It tastes good, but was much better when I smashed up the cake on my plate and mixed the frosting in!
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JESSICAD02
Cooking Level: Intermediate
Home Town: Odessa, Texas, USA
Living In: Oceanside, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 30, 2007
This recipe was absolutely wonderful. I made cupcakes (came out with 21 because I dropped some batter) and baked them for 19 minutes. Otherwise, I didn't change anything. Fantastic!
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Eia
Cooking Level: Intermediate
Living In: Bedford, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 28, 2007
The cake is superb - very moist and delicious. The first time making it I did not care for the frosting mostly because there was too much cream cheese and not enough powdered sugar. My second attempt was much better because I used "Cream Cheese Frosting II" from this site, added pumpkin spice to the frosting and it was perfect. I will definitely use this recipe many more times for the Fall season.
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Steph
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Cooking Level: Intermediate
Living In: Addison, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 25, 2007
so good!!!! and so easy. pumpkin & cream cheese is one of my favorite combinations. and i love the cinnamon in the cream cheese frosting!
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jeanine
Cooking Level: Intermediate
Living In: Phoenix, Arizona, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 21, 2007
This cake was easy to make. I could not find the cake w/pudding at the store so I used a regular yellow cake mix. Other than that I followed the recipe for the cake and icing exactly as the recipe stated. The cake batter was very thick, I saw that some people added water to the recipe. I did not, but next time I might add some. I must say it was a hit! Alot of people asked for the recipe.
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luvthedalilama
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 13, 2007
this recipe is awesome! my husband really loved the combination of all the spices. this is definitely a keeper and will make it again.
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cookinggal
Photo by Allrecipes
Cooking Level: Intermediate
Living In: Springfield, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 12, 2007
This recipe was simple and delicious! We loved it. Definitely a keeper!!
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dollz1
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 2, 2007
i used a carrot cake mix rather than a yellow one, and added cinnamon to bought cream cheese frosting (I'm such a cheat!) but it was wonderful. Making it again for a brunch tomorrow!
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chrystal
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 5, 2007
This was so moist I added 1/2 cup sour cream to the batter and I only had a plain white cake mix on hand I added more spices along with ginger and vanilla....I frosted with my own cream cheese frosting Yummy
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StylinCook
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Cooking Level: Expert
Home Town: Lewiston, Maine, USA
Living In: Auburn, Maine, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 27, 2007
I followed the cake recipe exactly and it was delicious! I did not use the frosting part of this recipe however, I frosted it with a can of cream cheese frosting from the store since I was looking for a quick and easy cake to throw together. I loved that this only uses a 15 oz. can of pumpkin puree, so I am not stuck with leftover pumpkin puree in my fridge to worry about! It tasted like a pumpkin spice cake, and it was devoured by each one of my kids and my husband with gusto! Thankyou for a great recipe, I will be passing this one on to friends and family!
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MY7HUNGRYKIDS
Photo by MY7HUNGRYKIDS
Cooking Level: Expert
Living In: Brigham City, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2006
Came out perfect on the first try and what a crowd pleaser!
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Reviewer:

jensinsin
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 22, 2006
Amazing! Great flavor. Only thing I added was 1/4 cup water. The frosting wasn't for me, so the second time I made it I used the pumpkin bar icing from this site...I cut down the butter just a bit and added a little bit more of cream cheese and then cinnamon to my liking...YUM!
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Reviewer:

hillbe20
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