Luscious Four-Layer PHILLY Pumpkin Cake Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Dec. 25, 2008
YUM!! Using just once cake mix, the rounds weren't big enough to cut in half, so I just made it a two layer cake, and put more of the filling on top, and then drizzled the caramel syrup all over it. My hubby couldn't get enough of it, even though it's not part of his Weight Watcher's plan! I also made my own pumpkin pie spice, just used cinnamon, cloves, nutmeg and ginger. This recipe is definitely a keeper!
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Photo by UTMomof5

Cooking Level: Intermediate

Home Town: Layton, Utah, USA
Living In: Springville, Utah, USA
Reviewed: Dec. 23, 2008
I did not have any pumpkin spice so in place of the 1 tsp pumpkin spice for the cake part of the recipe, I used 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/4 tsp ginger. The cake turned out delicious! However, one of my two cakes stuck very badly to the pan and could not be salvaged. But I was more careful removing the other one and went ahead and made it by itself (so I had only a 2 layer cake instead of 4) and it actually turned out to be a better size for the occasion anyway. Instead of the cream cheese filling I made a pumpkin spice filling using 1 pkg pumpkin spice instant pudding, 1 cup milk, and 1 1/2 cups whipped cream. It was fabulous!
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Photo by Rachel
Home Town: Independence, Kentucky, USA
Living In: Walton, Kentucky, USA

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Reviewed: Dec. 8, 2008
Go to Kraft.com and watch the video on how to make this cake. It is so easy and absolutely wonderful. I made mine a 3 layer cake instead of 4. I iced the top and sprinkled with pecans and then drizzeled the caramel. Oh my gosh...so good. Easy and beautiful.
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Photo by YCANO
Reviewed: Nov. 28, 2008
I made this cake for Thanksgiving last year and everyone requested it again this year. I made 5 cakes for Thanksgiving this year!!! My only suggestions would be to double up on the ingredients when making cake to make a pretty fuller cake, I mix isn't enough. When you double up it comes out sooo much prettier! I also added vanilla to it. But aside from that the cake is perfect as is, try it! You will impress everyone, I promise!
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Reviewed: Nov. 27, 2008
I screwed this recipe up in several places and it still turned out great! I ended up making the yellow cake mix according to the directions (high altitude) on the box and added an entire can of pumpkin to the batter. I baked it in a bundt pan, and it came out perfect. I made the frosting without the pumpkin since I had accidentally used it all in the cake mix - still tasted great. I only made two layers of frosting - one in the middle and one on the top. I poured carmel sauce over the frosting and then topped with chopped pecans. It looked and tasted fabulous! My guests were even taking pictures of it!
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Cooking Level: Intermediate

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Nov. 27, 2008
My cousin made this for Thanksgiving a couple years back, I've made it every year since and then some! I sometimes add nuts and caramel between each layer to add more crunch. I also use the frosting alone as a pie filler in a graham cracker crust topped with caramel and pecans. Very, Very good cake and pie!
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Reviewed: Nov. 25, 2008
I made this cake for the fire fighters at my brother's station. There was not ONE crumb left they loved it so much. All of them said the best part was the frosting. This was a very easy cake to make and I will be making it again tomorrow for Thanksgiving. I did not change anything in the recipe. The only thing I might do different tomorrow is chop up the pecans and sprinkle them on each layer of frosting. The caramel wasn't needed either...it was sweet enough but fun to use for presentation.
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

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Displaying results 81-87 (of 87) reviews

 
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