Reviewed: May 22, 2012

Big fan of pumpkin and this was a great alternate recipe to an average pumpkin dish. I used Farmers Market Organic Pumpkin Pie Mix (two .15oz cans), 3 eggs, 2Tbs of ground cinnamon, 1Tbs ground nutmed, 1Tbs ground ginger and 12oz evaporated milk for the filling. In addition, I sprinkled Duncan Hines Moist Delux Yellow Cupcake mix and topped with cinnamon. This was baked on 9x13 glass pan in an electric oven at 350 degrees on middle rack for 45 minutes and it came out PERFECT! Edges and most of center was firm, the top was evenly cooked (evenly pour melted butter over cake mix before baking) and had a little crunch. My husbands new favorite, thank you!

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Reviewer:

Gr8Food

Reviewed: May 7, 2012

This was 5 stars for super easy and 4 stars because to me it was a little sweet. Will make again.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Feb. 18, 2012

I wish I could give this ten stars. A huge hit, definitely going in my holiday rotation!!

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Reviewer:

ShellySXE

Reviewed: Dec. 5, 2011

I made this for Thanksgiving and it was well received, but mine was more pie than cake. However, I loved the cake mix crust. I mixed cinnamon chips in the pumpkin and used pumpkin pie spice and it was quite tasty.

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Reviewer:

KEJAAD

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 2, 2011

This is a Thanksgiving favorite at my house everyone raves about it. I like to add ginger snap cookie crumbs after putting the cake mix and butter on top it gives it a cookie crust that adds a little crunch. It is delicious!

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Reviewer:

bmarie

Reviewed: Nov. 26, 2011

Made this the last two Thanksgivings. Everyone asks for the recipe. Just make sure you use parchment paper so you can flip it. I piped whipped cream on top. It looked as good as it tasted.

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

Reviewed: Nov. 26, 2011

I made this for Thanksgiving at a friends house, WHAT A HIT! I was asked for the recipe and complimented by everyone. I used the hint from the review dated Dec. 31, 2007 for lining the pan with waxpaper and for the frosting.

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Reviewer:

MrStacy

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Largo, Florida, USA

Reviewed: Oct. 30, 2011

I am changing the recipe up a bit, instead of a yellow cake mix, using a chocolate.....hmmmm hope it works. Has anyone else done it?

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Reviewer:

Karen8212

Reviewed: Oct. 23, 2011

Good recipe! I like to make a few changes to this. First of all, I use 2 8 inch circle pans instead of a 9 x 13. That way, I can do one without pecans for those who don't like nuts. I add 1/2 tsp of nutmeg and use 1 cup brown sugar plus 1/2 cup white sugar. I invert the cakes onto nice serving plates, and pipe whipped cream onto the top - this helps to cover up the not-so-great looking pumpkin part. Lastly, extra whipped cream on the side for those who like!

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Reviewer:

laur_218

Reviewed: Oct. 7, 2011

I'm sorry to say I didn't really like this cake. I made it for Thanksgiving last year (2010), and others said they enjoyed it, but I wasn't really too fond of it. The cake/pecan crust was awesome, but the pumpkin part tasted kind of bland...just a lightly sweetened version of pumpkin filling. I probably won't make this again. Sorry!

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