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Reviewed: May 14, 2008

I started making this recipe last thanksgiving and love it. I actually used a 15 oz can of pumpkin and it came out great. Highly recommended, pumpkin pie just ain't the same no more.

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melanie635


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Reviewed: Jan. 17, 2008

I have been serving a very slightly different version of this recipe to family and friends for years. In my version: (1) I use the smaller can of pumpkin. (2) I use cinnamon, pumpkin pie spice (or allspice), and a 1/2tsp of powdered ginger. (3) I use regular whole milk instead of evaporated milk (though, I bet the evaporated is better, and I will try that next time) and...(4) I bake and serve the cake in a ceramic dish--no turning it out or inverting. Just remove it from the oven and put the whipped topping on after it cools and just before serving. In my opinion, this recipe is very "personalize-able." There are a lot of variations out there, but the basic recipe is the same in all of them. It kicks regular pumpkin pie in the patootie, and everyone will love you for making it.

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Mrs. Nix

	Cooking Level: Expert Home Town: Batesville, Arkansas, USA
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Reviewed: Jan. 14, 2008

This was not at all enjoyable. Look was less than appetizing and though not terrible tasting wasn't good enough to do again.

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CAJHere


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Reviewed: Jan. 2, 2008

This is an excellent pumpkin dessert. I use about 1 cup of chopped pecans on top of the the dry cake mix just before I pour the melted butter on it. I also use the smaller can of pumpkin, but keep everything else the same. I saw this in a Southern Living Cookbook where they used the smaller can so I tried it. I loved it... I am a topping/crust liking person more so than filling and this was perfect. Very easy dessert and you will get rave reviews, as well as everyone wanting your recipe.

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Lady Pamela

	Cooking Level: Expert Home Town: Rainier, Oregon, USA Living In: Huntsville, Alabama, USA
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Reviewed: Dec. 30, 2007

I gave this a try for Thanksgiving but everyone was hesitant to try it and instead went for traditional pumpkin pie. The pies were inedible due to the cook swapping sugar for salt by mistake, so everyone reluctantly tried the cake. The samples soon turned into huge slices and it was all gone in a flash. Not only did it save the day but everyone loved it even more than the pie. I got numerous requests for the recipe and was told it was now my dish to bring every year. Absolutely scrumptious.

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JENIRAE

	Cooking Level: Intermediate Home Town: Ravenswood, West Virginia, USA Living In: Moundsville, West Virginia, USA
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Reviewed: Dec. 25, 2007

My husband made this for me for our first xmas together it is wonderful. His family has been making it for years and ours will keep this tradition.

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Fran


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Reviewed: Nov. 19, 2007

I have made this recipe a couple of times. The first time I made it as directed, however, there was too much butter making it too rich for some. The 2nd and 3rd times I made this, I cut the amount of butter in half, reduced the pumpkin pie spice by approximately 1/3rd and added a teaspoon of vanilla extract. I even added some chopped pecans/walnuts to the cake mix the 3rd time. With and without nuts were a hit with both coworkers and family. I'll be making this for our Thanksgiving gathering this year.

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Kim


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Reviewed: Nov. 9, 2007

I made this as a last minute favor for my parents' church group. EVERYONE loved it! I tested it (for quality assurance, of course) while still slightly warm, and it was good, but is much better when completely chilled. We served it with ice cream instead of whipped cream.

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JANE37

	Cooking Level: Intermediate Living In: Columbus, Ohio, USA
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Reviewed: Oct. 8, 2007

I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin pie. It is fantastic and you get a lot of pumpkin taste for the effort. I love to add broken nut meats especially walnuts. I hope others will try this recipe too. Thanks for sharing it.

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peneloperose

	Cooking Level: Expert Home Town: Mukilteo, Washington, USA Living In: Santa Rosa, California, USA
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