Pumpkin Upside Down Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 25, 2007
My husband made this for me for our first xmas together it is wonderful. His family has been making it for years and ours will keep this tradition.
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Photo by Fran

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 19, 2007
I have made this recipe a couple of times. The first time I made it as directed, however, there was too much butter making it too rich for some. The 2nd and 3rd times I made this, I cut the amount of butter in half, reduced the pumpkin pie spice by approximately 1/3rd and added a teaspoon of vanilla extract. I even added some chopped pecans/walnuts to the cake mix the 3rd time. With and without nuts were a hit with both coworkers and family. I'll be making this for our Thanksgiving gathering this year.
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Reviewed: Nov. 9, 2007
I made this as a last minute favor for my parents' church group. EVERYONE loved it! I tested it (for quality assurance, of course) while still slightly warm, and it was good, but is much better when completely chilled. It did have an obvious "not made from scratch" taste, but I am the only one who seemed to be put off by that. We served it with ice cream instead of whipped cream.
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Photo by Aunt Jane

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA
Reviewed: Oct. 8, 2007
I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin pie. It is fantastic and you get a lot of pumpkin taste for the effort. I love to add broken nut meats especially walnuts. I hope others will try this recipe too. Thanks for sharing it.
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Cooking Level: Expert

Home Town: Mukilteo, Washington, USA
Living In: Santa Rosa, California, USA

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Displaying results 21-24 (of 24) reviews

 
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