This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpkin. I took it to a christmas party and it was a hit, everyone wanted the recipe by the end of the night. I brought the new French Vanilla cool whip to my friend's house who had the party and they all loved that too. They both went great toghether. OH and one last thing, I strongly recommend doubling the filling amount or the cake will be thin especially in a 9X13 pan.
I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook time. I also found adding the nuts to the crumb mixture made them set very well into the cake! I saved one piece for myself and now look forward to enjoying it with a cold glass of milk on this beautiful fall evening!
This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because it was thicker. It looked really nice out of the pan because you could see the layers.
I have made this recipe many, many times already and it's only been a month since I saw it. My family and friends have asked me to bring it every time we get together and at least 2 people will ask me for the recipe every time I bring it some where. People who don't like pumpkin pie tell me that they love this recipe. I will tell you that I substitute the 1 1/2 tsp. of cinnamon for 1/4 tsp. each of ginger, allspice, nutmeg, cloves, and cinnamon. I also cut down the butter and the white sugar. I only use 2/3 of a stick of butter for the bottom crust and use the rest for the top instead of using a whole stick for the bottom and almost a half of a stick for the top. I also cut the sugar down to a little under the 1/2 mark.
My mother gave me a similar recipe 25 years ago and I have been making it for Thanksgiving every year since then. Our filling recipe varies slightly in ingredients. Mine has 1 15 oz can pumpkin 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground cloves 2 eggs 1 cup evaporated milk. This makes it more like true pumpkin pie in the middle. Also when putting the first layer in the pan pat the bottom slightly higher on the sides to help keep the pumpkin filling in place.
The longer they sat the better they tasted. Will definitely make again. I did use an 8x8 pan because the recipe wasn't large enough to fill a 9x13. The layers looked great when they were cut into bars. Thanks!!
My family gave this a thumbs up! We are trying pumpkin desserts each weekend before Thanksgiving and this one was their favorite! Excellent!!
Yummy! Although the topping was a bit too sweet for me. I think that i will use half of the sugar in the topping.Oh and definitely use the 9x13 pan. I used the 8x8 pan and had to bake for twice as long! I know it doesn't seem to be able to fill the pan but it expands a lot as it cooks.
Easy recipe to make. I used butter pecan cake mix and it went very nicely with the pumpkin. But the bottom cake crust and top cake crumble went soggy/mushy by the next day for when I wanted to serve it.
