Reviewed: Dec. 19, 2007

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.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Dec. 19, 2007

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

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jacey-joey

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Reviewed: Dec. 9, 2007

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!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Nov. 28, 2007

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.)

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gs

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Reviewed: Nov. 28, 2007

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).

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Andria

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: White Rock, British Columbia, Canada

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Reviewed: Nov. 27, 2007

This was way better than pumpkin pie! I used a cake mix with Splenda and the top crust was very hard so I am not sure if the cake mix was the reason. Still very tasty, though. Enjoyed by all!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 26, 2007

I'm going to have to be the minority here and say that this cake was gross. The filling was just regular pumpkin pie, which was fine, but all you could taste in the crust was butter. Will not make again.

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MLKATIE

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Reviewed: Nov. 25, 2007

This was A-MAZING! A huge hit at Thanksgiving, and much easier and more tasty than a pumpkin pie. Thanks!

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t-dizzle

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Reviewed: Nov. 24, 2007

I made this for Thanksgiving and was told it was the best dessert on the table. I followed the recipe exactly and it turned out great. I prefer to eat it cold, but it was also good warmed up with ice cream. It is good for a pot luck because it makes a lot!

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Oh_Suzannah

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

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Reviewed: Nov. 23, 2007

I personally do not eat pumkin(pie,cake). I made this for our Thanksgiving dinner last night and it was hit. I used only 1 1/2 cup of sugar and skipped the pecan and it turned out great. Everyone loved it. Send the recipe home with one friend so I have to print out another for next year's dinner.

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archwie

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Reviewed: Nov. 22, 2007

Very good and very easy! I probably only used about 1/4 cup pecans just for personal preference. Thanks!

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 7, 2007

Quick and easy devoured by a group of hungry teachers. Made one adjustment, used freshly grated cinnamon, added a bit of a bite. Served with freshly whipped cream.

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cljjej

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Nov. 6, 2007

my mother, who is the hardest sell I've ever met, loved this! actually ASKED me to make it. Instead of one 9 by 13, I made 10 individual portions in some deep dish pie dishes. It worked great, but the melted butter ran off a bit. Maybe will try just putting hard butter pieces all over the cake mix and let it melt down in the oven or something. Other than that, these are fabulous, and I'll make them again and again!!

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FEK

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Reviewed: Nov. 5, 2007

This cake was just ok. I made it over the weekend and thought it lacked alot of flavor. Kinda blah!

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Jennifer

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Reviewed: Oct. 28, 2007

Oh wow! This is the best and easiest cake to make. My two best friends were right away asking for the recipe! Like others, I will definitely be making this for the holidays! I can see how it would be good with ice cream too.

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amasongrace

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 28, 2007

Spectacular! I love pumpkin anything so of course this is a big hit with me, and also a big hit with all how inhaled it, too. I followed the recipe exactly. Perfect. Thanks!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Oct. 28, 2007

I made this recipe yesterday to take to a Halloween party and there wasn't any left at the end of the party! "Dump Cakes" are always a hit and easy to make. I added a little ginger and nutmeg to the pumpkin mixture and I sprinkled some cinnamon on top of the cake before baking. Yum!

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STLFAYE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 21, 2007

One word - Sinful!!!!! This is soooo rich and yummy. My whole family loved it. I will make it again soon.

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SMICLA

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Reviewed: Oct. 18, 2007

Loved It. I took it to work and there was none left after just an hour. I used a cinnamon swirl cake mix instead of the regular yellow cake. This cake tastes great chilled also. It really brings out the pumpkin flavor.

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Oct. 18, 2007

My daughter made this when we went to visit, and everyone loved it. She put cool whip on top. Gonna pass this one on.....and if fact, next week...My sisters are coming for a visit. I am making this same recipe. Only I am gonna try someting different. Make it with Splenda instead of sugar and...Lite Cool Whip. So I can eat lots of it. My daughter DID tell me she added the cool whip on her own. It was the perfect touch. Also, she had left out cloves. But it was THE BEST. Gonna make it again Thanksgiving....

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