Reviewed: Oct. 17, 2009

NOT for bake sales (too soupy), so I'm having to keep this for myself (oh, poor me!) I mixed some of the cake mix in with the pumpkin, baked it longer than specified and it still wasn't of a consistency that could be cut into bars. I used pecans and it worked well, although I'm sure walnuts would be great. Will definitely pull this out at thanksgiving. Thanks for the recipe!

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carol

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Oct. 9, 2009

This is an awesome cake. Nice flavour. Followed some of the advice on the reviews and turned out great. This is a keeper

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snuggles

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Breslau, Ontario, Canada

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Reviewed: Dec. 2, 2008

Delicious, as always. I've made this several times. Usually with Yellow cake mix, but i've used White and Vanilla and it's been about the same each time--always a hit! I usually don't invert it, but it's great either way. And definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. I made half with pecans (was out of walnuts) and half with no nuts. Everyone agreed it was much better with the nuts. I used 4 tsp of Pumpkin Pie seasoning, and it wasn't too much...could have even used more. and i only used 6 tbsp of butter-it was plenty.

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EMILYAAA

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Reviewed: Jan. 12, 2007

I used brown sugar instead of white and pecans because it is what I had on hand. I baked it for 15 minutes longer than called for and it turned out wonderfully.

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Lei

Cooking Level: Intermediate

Home Town: Pago Pago, Eastern, American Samoa

Living In: San Juan Capistrano, California, USA

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Reviewed: Oct. 20, 2006

Super easy to make! Delicious, but I think mine needed to bake longer being that's it was a little squishy at the bottom.

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JOXE

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Reviewed: Nov. 10, 2005

Wow, I just made this for a potluck and sneeked a bite out of the corner. Wonderful. I did not use 7/8 cup of margarine as the recipe called for but only used 7/8 stick (7 Tbs) of margarine. It worked out great. Thanks.

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 29, 2004

I made this for thanksgiving and everyone had to have a piece of it. I had only two slices left. I had also made two pies, a cake and a cheese cake....for 18 people...

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EYESBLUE1

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Reviewed: Nov. 17, 2003

I made this recipe exactly as stated. The flavor was delicious but the cake was somewhat wet and mushy. What am I doing wrong?

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Anna J.

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Reviewed: Dec. 31, 2002

I am asked to make this cake every Thanksgiving for my brother. It is very simple to make and it turns out perfect every time.

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KAIRBEAR

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Reviewed: Dec. 31, 2002

This is the BEST holiday cake ever!! I doubled the ingredients and baked it in a huge roaster-sized pan, and it turned out beautifully! I took it to our large Christmas gathering of family & friends, and everyone raved and demanded some to leave with. Simply divine and so easy. This is my new "traditional" dessert for the holidays from now on!

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