This was okay. Almost a must to stick it in fridge to preserve and then it gets rock hard on top. Won't make again.

unfortunately mine didnt look as pretty as the picture shown, but it tasted great!

I made this for thanksgiving and christmas dinner and everyone loved it. I added a little extra clove and cinnamon because I thought it needed a stronger flavor.

Made it for Thanksgiving. Loved the flavors and sooo easy to make!

EASY great fall recipe

Making the recipe was very easy, but I added larger amounts of the spices that the recipe called for and I also added 2 teaspoons of vanilla to the pumpkin mixture. When making the topping, it was really difficult to evenly spread out the melted butter over the cake mix, so if there is one thing I would do differently, it would be to combine the melted butter and cake mix together before spreading it over the pumpkin mixture. Adding pecans to the cake mixture was definitely a good idea..it gave it a good crunch and flavor. I made this for my some of my college friends after having a big can of pumpkin left over from the holidays and they really enjoyed it!

This was to die for! Perfect warm with a big scoop of vanilla ice cream (or whipped cream). It doesn't say to flip the cake in the recipe, so I didn't...I didn't change a thing! It's my mom's favorite thing of mine. She requests it at ALL family gatherings.

The pumpkin part of this dessert was very good..used 2 cans of pure pumpkin since that is what I had on hand. However the crust was way too rich, and I only used one stick of butter, a cup would've been way too much. One of my guest could not even eat the crust, and even my sons said it was too rich. However some of my guest loved it and ate seconds. I don't think I'll make again, but would try the crust with a light butter if I did.

Made for Thanksgiving. As other stated nice change from the regular pumpkin pie. Good anytime as an every day dessert. No changes were made.

Got rave reviews. Even the kids under 4 liked it. One tip, definitely use unsalted butter. I only had salted on hand and the topping was too salty for my taste, even tho everyone else liked it. Also, don't try to flip this cake like other upside down cakes. The crunchy pecan topping is pretty in the pan and the pumpkin on the bottom is mushy.

This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this! (In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)

This dish is too good! The only thing I changed was I added a little ginger & nutmeg (personal taste). There's no way I could ever flip this out of the pan, but it's no big deal to me! YUM!

This was delicious! I made it for Christmas and it got rave reviews and many requests for the recipe....and no you dont turn it upside down as another review suggested. Just serve it up right out of the dish. YUMMY!

This is wonderful. However, I did have to bake it another 15 minutes, as the pumpkin filling was just too soggy, even though it was a bit warm still. After the additional time, it firmed up nicely. But there is no WAY I could have turned this out of the pan, as one reviewer stated--she even said she frosted it with cream cheese frosting! Given the Upside Down Pumpkin Cake's relatively soft consistency, this HAD to be another recipe she/he was talking about.

awsome! made this at my work for our dessert lunch and we loved it

Unquestionably better than plain pumpkin pie. The taste of this "crust" is worth the calories! I used 1/2 tsp. salt (some recipes call for 1 tsp.) and added 1 tsp. ginger to make it taste like my favorite pumpkin pie. One-and-a-half cups sugar was what I used. I plan to increase next time the cinnamon to 3 tsp for more "oomph". The pecans--amazing!

What a simple, delicious treat! The only change I will make next time is to add the traditional pumpkin pie spices that I like (cinammon, ginger and all spice).