Made this tonight and LOVED it! I don't drink coffee, but I do like pumpkin stuff. I made it following the recipe, but I think I'll try some of the suggestions offered. So good!

Reviewed On: Oct. 20, 2012

I've been making this cake for 20 years. The only difference is: my recipe calls for 8 oz. of lemon/lime soda rather than 1-1/2 cups of water. Also, as a review mentioned, always use a cake mix without pudding in the mix. I never frosted the cake... I loved the flavor of the cake and didn't want to "corrupt" it with frosting. My favorite cake ever.

Reviewed On: Aug. 22, 2012

I made these tonight. My neighbor happened to be here when they came out of the oven and we both loved them! I did, of course, doctor them up a bit. I decided to use Mexican rice instead of plain rice. And instead of tomato sauce, I used 2 cans of Mexican style stewed tomatoes. I added a little dried cilantro, some cumin, some oregano, and some ground coriander. I also tossed in a small can of diced Ortega chiles. Basically, I threw in anything "Mexican" I had in the pantry. VERY tasty. Can't wait until tomorrow for the leftovers. (And this filled 5 whole peppers... 1/2 cup of rice just isn't enough. I used about 1-1/2 to 2 cups of Mexican rice.)

Reviewed On: Oct. 17, 2011