Reviewed: Feb. 1, 2010

Love, love, love. I followed as written; I did use 80 mins. to bake. Mmmm, will keep in my recipe box!

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Reviewer:

Ashley

Home Town: Chatham, New Jersey, USA

Reviewed: Jan. 14, 2010

This can also be a side-dish - with pecans or walnuts sprinkled on top and without the whipped cream. I would prefer it in a round 2-quart baking dish, so it is not as flat - and maybe with only half of the cake mix on top. If you keep kosher, it can easily be made as a parve dessert or side dish.

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Reviewer:

smichaels42

Reviewed: Jan. 14, 2010

One of my personal favorites. Didn't get a great layer effect as I have in the past...but that may be my fault. Will make again...beats out pumpkin pie for sure!!!

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Jan. 14, 2010

I did not make this personally, but a coworker brought this into work....it was delicious! I love that is different from your traditional pumpkin breads and pies.

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Reviewer:

heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 1, 2010

Made this for a potluck and it was a hit! There were only 10 of us and there wasn't any to take home.

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Reviewer:

DAWNMARIEF

Reviewed: Dec. 14, 2009

We thought this was a great change from pumpkin pie. Things I changed because of other reviews was substituting 2 teaspoons of cinnamon and a dash of nutmeg for the spice. The cake is twice as good the next day after being chilled in the refrigerator. Make sure the cake is completely cooled before topping it with the CoolWhip.

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Reviewer:

bebert

Reviewed: Dec. 3, 2009

My husband absolutely loves this! I have made this for work as well and even people that are not fond of pumpkim like it. I omit the whipped topping.

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Reviewer:

tara1220

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 28, 2009

I don't like pumpkin, but family really liked it.

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Reviewer:

BlossysMom

Reviewed: Nov. 28, 2009

This was FABULOUS! Cut sugar to 1 1/3 cups with the 1/3 cup being Splenda and used 2 eggs and 1/2 cup egg beaters, instead of 4 eggs. Only thing I never saw mentioned was that with 20 minutes left, I had to cover with foil as the top was getting way too brown. Cooked it for 65 minutes. Will definitely make again!

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Reviewer:

Maureen

Reviewed: Nov. 27, 2009

This was the best dessert for Thanksgiving ever!!!!! It tastes like pumpkin pie, but I love the crunch and the sweetness! I thought it was good warm or cold!!!

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