The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 28, 2008
One of the best pumpkin recipes I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2008
DELICIOUS & EASY
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The reviewer gave this recipe 1 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2008
I was not at all impressed with this dessert. I expected more from the reviews. Some sort of crust would have helped. The pumpkin portion wasn't as firm as I would have liked and the top portion (cake mix, nuts, and butter) wasn't appealing. I won't make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 21, 2008
This was just ok to me. Refridgerating it was a must do the mushy consistency which in turn made the top extremely hard. Doubt I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 19, 2008
Made two pans for two different events....got tons of compliments from both & several requests for the recipe. Hubby even went as fas as to say it was the best pumpkin type dessert he has ever eaten.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2008
WOW. That's all there is to say...WOW!!! If I could give this more than 5 stars, I would! I did not have a cake mix with the pudding in it, but it turned out just fine. I do have one question though...does this need to be refridgerated when it's done??
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Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 16, 2008
Amazing, amazing recipe! I will never make a pumpkin pie again! Made a double batch for a dessert night and everyone gave it a 10! I did make a few changes to the topping - instead of using 1 c. butter, I pulsed 1/2 + 2 T. butter into the cake mix with a food processor, then added about 1/3 c. evaporated milk as well. I dropped the batter by spoonfuls onto the top of the cake before sprinkling with the pecans. Turned out even better than the 'regular' batch and it was the first one devoured at the party! I also added 1 tsp. more cinnamon, 1/2 tsp. of nutmeg and 1/2 tsp. ground ginger. This will definitely be on the table for Thanksgiving!
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Cooking Level: Expert

Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 13, 2008
Yummy! and Easy to prepare. Made this for Thanksgiving and it was a hit! Enjoying the leftovers, even better!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 9, 2008
This has to be one of the most amazing fall desserts I have ever had! My husband raved over it, and he doesn't generally care for pumpkin. I made a few alterations (I am not capable of following any recipe exactly!) and used 1 cup white sugar and 1/2 cup brown sugar, a buttercream cake mix instead of a yellow cake mix, and pecan "chips" (basically a pecan powder, they are so finally chopped). I also found a pumpkin puree that included all the spices typically found in a pumpkin pie... I think that this really added to the flavor. I will definitely make this again, it is just perfect served warmed or chilled.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 25, 2008
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.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Mountain Home, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 8, 2008
unfortunately mine didnt look as pretty as the picture shown, but it tasted great!
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Cooking Level: Expert

Home Town: Leesport, Pennsylvania, USA
Living In: West Lawn, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 21, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2008
Made it for Thanksgiving. Loved the flavors and sooo easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 2, 2008
EASY great fall recipe
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 1, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 13, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 11, 2008
Made for Thanksgiving. As other stated nice change from the regular pumpkin pie. Good anytime as an every day dessert. No changes were made.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 3, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 26, 2007
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!
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Photo by Moondusted

Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Pigeon Forge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 26, 2007
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!
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