I took a small pumpkin that came from my father-in-law's farm and baked it, let it cool and removed the skin. Not wanting to push it through a colander, I used the grinder tool attachment on my Kitchen Aid. I put the pumpkin through the grinder and then put it in my food processor. It was perfectly smooth. After that I followed the recipe with two additions: 1/2 teaspoon vanilla and 1/4 cup sugar. I tasted the mix and felt it was not sweet enough. Perhaps it was my pumpkin? So, I added the sugar. It filled a Pyrex deep dish pie container. I cooked per directions and had to cook about 10 minutes more. Other than that, it came out perfect. My husband said it was the best he ever tasted. The kids loved it! This is definitely a do again.

Reviewed On: Nov. 1, 2012

I made this cake for Easter. Instead of making three round cakes, I made it in 9 x 13 pan. Once it cooled, I turned it out onto a platter. Instead of the butter cream frosting I used the recipe on this site for Easy Whipped Cream. I doubled the recipe, but cut the sour cream by half and increased the heavy cream. The tang was just right with the richness of the strawberry cake. It was wonderful!

Reviewed On: Apr. 24, 2011

This recipe is awesome! I have avoided making meatloaf for years because of comments like "Let's not have this for a while." When I made this I did according to the recipe listed. Everyone one loved it; even my picky 8 year old. They went looking for the left overs the next day. Great job Rempel Family!

Reviewed On: Nov. 21, 2007