Reviewed: Nov. 28, 2011

I used a sugar free chocolate cake mix, and mixed about a cup of it with the pumpkin mix then topped the rest only used 3/4 c sugar with the pumpkin and only about 5 tables spoons of butter, turned out good, kind of line a pumpkin flan with chocolate cake topping. was short on nuts so only used about a cup of them.

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Smethport, Pennsylvania, USA

Reviewed: Oct. 18, 2011

So easy and so delicious! I made this for my scrapbooking club and everyone wanted the recipe!

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Reviewer:

Cottagelady

Reviewed: Dec. 20, 2010

Yum! Outstanding dessert and I loved the use of the walnuts. I wouldn't changed anything about this dessert at all. The baking time was right on for me.

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Reviewer:

Catlin

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Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Dec. 6, 2010

12/10 its definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. added pecans on top, yummy. matthew didn't like it but everyone else did.

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Reviewer:

Beth

Reviewed: Nov. 24, 2010

super good! i melted 1 stick of butter to put on top and i ended up with powdery cake mix still on top. i'm not sure how to eliminate that because i tried more butter. it is delicious anyway, so it still gets 5 stars.

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Reviewer:

jamie

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jul. 24, 2010

This cake is amazing! The pumpkin part is the consistency of a pumpkin pie with the amazing cookie/butter nut-type crunch on the top. I have received rave reviews at parties and my husband requests this dessert year round. I am 8 months pregnant and have been craving it, so I'm making it today in JULY! It will make you think of Fall with each bite. Thanks for posting this delicious recipe!

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Reviewer:

VegasCook43

Reviewed: Mar. 9, 2010

I have made this cake several times for different occasions including Thanksgiving, Christmas, Easter, and a friends welcome home party. Everyone always raves over it and asks for the recipe. I have found, however, that if you add about 1/3 the dry cake mix to the pumpkin mixture it comes out a little better. Other than that, the taste is amazing! My friends and family were super excited to have something other than pumpkin pie for a change!

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Reviewer:

Love2Bake

Cooking Level: Intermediate

Home Town: Loganton, Pennsylvania, USA

Living In: Alameda, California, USA

Reviewed: Oct. 17, 2009

NOT for bake sales (too soupy), so I'm having to keep this for myself (oh, poor me!) I mixed some of the cake mix in with the pumpkin, baked it longer than specified and it still wasn't of a consistency that could be cut into bars. I used pecans and it worked well, although I'm sure walnuts would be great. Will definitely pull this out at thanksgiving. Thanks for the recipe!

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Reviewer:

carol

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Oct. 9, 2009

This is an awesome cake. Nice flavour. Followed some of the advice on the reviews and turned out great. This is a keeper

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Reviewer:

snuggles

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Breslau, Ontario, Canada

Reviewed: Dec. 2, 2008

Delicious, as always. I've made this several times. Usually with Yellow cake mix, but i've used White and Vanilla and it's been about the same each time--always a hit! I usually don't invert it, but it's great either way. And definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. I made half with pecans (was out of walnuts) and half with no nuts. Everyone agreed it was much better with the nuts. I used 4 tsp of Pumpkin Pie seasoning, and it wasn't too much...could have even used more. and i only used 6 tbsp of butter-it was plenty.

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