This cake much easier and faster to make than my other layered pumpkin dessert recipe. My husband LOVED it and insisted I make it again. I used the 9x13 pan as suggested and, though the bottom layer seemed thin, it expanded nicely and made a very substantial pan of cake that serves more like a bar.
The second time I made the cake, I used 8 oz of CREAM CHEESE in the top crumble instead of the butter - keeping the cheese a little chunky. It was even better! The cream cheese really balances the sweetness of this dessert and rounds out the flavors. As other reviews noted, less sugar in the topping would be fine and less butter in the crust would be worth trying. This is a sweet and very rich dessert.
As for the filling: This is a lot like pumpkin pie filling. With that in mind, I added 2 T of cream the second time. The pumpkin flavor was a little less sharp. I might try doubling the filling next time to make something more like a pumpkin dessert than a bar.
Great basic recipe that I will turn to regularly; Thanks!
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This cake much easier and faster to make than my other layered pumpkin dessert recipe. My...