Great Pumpkin Dessert

Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it!

I've made this pumpkin cake many times, but I use a spice cake mix. What a spicy treat--everyone loved it better thank the yellow cake mix.

Move over, pumpkin pie! So easy and soooo good. I have made this cake twice, and I prefer to use pecans instead of walnuts. For some reason this cake is much, much better if it sits a day or so before serving. Thanks so much for the recipe!

I make this recipe all the time. However I've done a couple of things differently. I add about 2 teaspoons of cinnamon with the pumpkin pie spice. I also use Almonds in place of the walnuts. I top with cool whip and sprinkle the cool whip with toffee bits...it's fabulous, and I never come home with leftovers when I take it to a party!

This is a great recipe! I love how fast and easy it is! Next time I think I might substitute some brown sugar for some of the white sugar and cut the butter into the cake mix and then sprinkle on top of the pumpkin. It's a great recipe as is, but for me, I think those changes would be even better.

The pumpkin part turned out GREAT but the cake topping was only ok. If I make it again, I will increase the melted butter to a full cup. Half of the cake topping was still powder with the nuts burnt while the other half had absorbed the butter and the nuts sank into the cake. I spread the butter as evely as I could but it just didn't seem to be enough. Overall it was pretty good, very delicious "pumpkin pie meets nutty cake"

It seems like people are using a cup of butter, but I actually used less than 3/4 cup. It still came out good, but it was A LOT better 2-3 days after. The top was hard and crunchy the first day, and difficult to cut coupled with the soft pumpkin base (maybe because I used less butter). But a few days later, the top had softened and it was so good I couldn't keep my hands off of it. The guests seemed to enjoy it as well, unfortunately they only tasted it the first day it was made. I'd recommend this, but make sure to make it a day or 2 in advance, and next time i'd use less cake mix on top so the pumpkin flavor can stand out more.

I made this for my company Thanksgiving party and everyone raved about it(well, everyone except those who don't like pumpkin). I used a cup of butter like everyone suggested and when it first came out of the oven it was swimming in butter but after about 10 minutes it sets up beautifully. I also sprinkled cinnamon on top before baking and added a little bit of salt to the pumpkin mixture to cut the sweetness. Very good recipe. A definate keeper!! :O)

I took this to a Church cooking group meeting and everyone loved it. I did add a lot of extra spice to the pumpkin mixture. I added a tablespoon of Cinnamon and a tsp of cloves in addition to the 2 tbsps of pumpkin pie spice called for in the recipe.

Try this and your pumpkin dessert will turn out perfect. Mix the dry cake mix and the chopped nuts together and instead of melting the butter, keep it cold and using a pastry cutter, cut it into the cake mix and nuts. Spread it on top of the pumpkin layer and then press to seal. The butter will be mixed in perfectly throughout the cake mix when it's all done baking. Like your classic 'dump cake' but with a delicious layer of pumpkin instead of fruit. Perfect for the holidays! So good!

FANTASTIC!! This recipe was so easy and really yummy! I used a spice cake mix instead of the yellow and added 3 tsp. of cinnamon. I chopped up pecans to put on top of the cake mix and then used 1 C. instead of 3/4 C. melted butter to drizzle over top. In addition, I drizzled a vanilla glaze over the top. I will be making this recipe for many years to come!!

I took this to a church luncheon and everyone asked for the recipe. Some changes I made from other reviews I've read: I used a slightly smaller pan than a 13x9, so that the pumpkin would be thicker. I also poured the melted butter into the cake mix and mixed it until crumbly instead of pouring it over the cake mix. I only used 1/2 cup of butter, not the 3/4 cup suggested. (No powder left after baking this way!) Some said there was too much topping. I didn't use all of the topping, and had about 1 cup of topping left over. I covered the cake with foil about half way through baking so the topping would not be hard and crispy. I cooked it 5 minutes longer, due to the slightly smaller pan. It was a hit!

I found a great version of this by mistake! I had it ready for the oven and then realized I forgot to add the sugar! So I had to mix everything together instead of layering it. It turned out better the the original version! Tastes like a sweet pumpkin bread! Now every time I make this - everything gets mixed together before cooking! Try it!

I have made this for the last four family Thanksgiving/Christmas dinners ever since seeing Paula Deen make it. (She calls it a Gooey Pumpkin Butter Cake.) Only change I make is using pecans instead of walnuts. This always recieves rave reviews and it disappears quickly. When I made this for the first time, my nine month old nephew couldn't get enough of the filling. This is to die for. A must have for winter/holiday family dinners.

I have found that if you cut cold butter (not melted) into the dry cake mix with a pastry blender, then sprinkle it on the pumpkin mixture that it works much better. That way, you don't have areas of the cake mix that is not covered with butter. Just try it next time.......Great dessert!

Maybe it's me, but this did not work out for me at all. I found the whole thing waaaaay too sweet. If I ever do make it again, I would only use a 1/2 cup of sugar since the cake mix topping is already really sweet, especially when it's used as-is.

So this is amazing! The only thing I find different from my version, is this one isn't an upside down cake! If you line your baking pan with foil or parchment, bake it, cool it, then turn it over it makes all of the difference because it can absorb some of the moisture from the pumpkin filling. It is best after several hours of cooling or over night is even better, it tastes spectacular!

It's a week before Halloween and this was the perfect Fall dessert. I followed the recipe although made the changes that some of the other reviewers had suggested, adding 1 cup butter, 1 teaspoon cinnamon and using spice cake mix. I also used chopped hazelnuts just because I prefer them over walnuts. I took the suggestion of another reviewer after reading that some people had trouble with the topping. I melted the 1 cup butter and mixed in the spice cake. I placed spoonfuls of the butter/cake mixture on top of the pumpkin mixture and then sprinkled with the nuts. I cooked for 65 minutes -- the knife came out clean and they looked beautiful. I let them cool so they were just slightly warm and served them with whipped topping. So good! Some people said that these were better on day 2 and 3. Mine were absolutely delicious on day 1, 2 and 3. I will make these again. Great recipe!

I DO recommend this recipe, but be advised that it needs to be served the same day as baking. I made 2 pans of this on Thursday afternoon for a school festival Saturday-- of course we had to taste-test them Thursday. The 'bar' was delicious! My only 'nut' eater and I couldn't get enough. The top is reminiscent of the classic 'Dump Cake', a flavor I love. On Thursday the lower layer had a nice firm texture and was easy to cut and serve on a plate. But after refrigeration until Saturday it was quite difficult to lift out of the pan, as the lower layer had become quite soft, as another reviewer stated, almost custard-like. And the top layer had become quite moist without that original crunch. The flavor was still good but it just didn't have that "wow" anymore.

This is a fast, easy pumpkin dessert that is out of this world! I made it slightly different than the recipe states. Instead of the pumpkin pie spice, I used 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and a dash of nutmeg. One cup of butter drizzled over the top to make sure that it was covered and instead of walnuts I used pecans. They taste better to me. I also rake the top with a fork to ensure I have the cake mix evenly spread out over the dish and all clumps are broken up.

this is really good.. i left out the nuts and made a cream cheese icing. 1 package cream cheese(8oz) 3/4 cup cool whip 1 1/2 cups powdered sugar. great out of the oven but even better chilled.

Delicious! Made this for a family bbq today and everyone raved! My Mom, who lives for pumpkin pie, said it was the best pumpkin dessert she'd ever had! My 4 year old niece said, "I can't stop eating it, Auntie!" No leftovers! Some changes: Used pecans instead of walnuts, didn't have pumpkin pie spice..but improvised with cinnamon, nutmeg and ginger.

EXCELLENT!!! Wanna make it even better? Try adding a few raisons (if you like-em) and I used a "cinnamon swirl" cake mix - it comes with a pkg of cinni-topping and I added it on top of the cake mix and before the butter - VERY VERY GOOD!!

My whole family loved this! It was gone almost as soon as it came out of the oven. Then I tried making it with a spice cake mix, and I could hardly get rid of it. It just sat, uneaten, for days. I'll definitely stick with the yellow cake from now on!

This stuff was fantastic. A bit like a cross between pumpkin bread pudding/ cake and crumble. We used a Duncan Hines yellow cake mix, which was a bit too sweet, so I think next time, we'll try a Doctor Oetker organic mix, as they're a little mellower. But there will definitely be a next time. Sooo good. Also, we substituted pecans for walnuts which was delicious as well. What a quick and easy recipe!

This is a cake that we have been making for years..as is it is a good cake..i suggest using 2 cans of pumpkin or 1 large can,add 1 cup melted butter, 2tsp of cinnamon,any nut you enjoy will work for crunch.finally we serve this by turning it upside down onto serving plate after cooling completely in pan.use a topping of 1 8oz package of cream cheese,1tub cool whip and 1 cup powdered sugar,mix well and spread all over top

This is really quite delicious. It's been many years since I've had a "dump cake" which is basically what this is. I subbed in 1/4c brown sugar with 3/4c of white sugar; I may do 1/2 brown sugar & 1/2 white sugar next time. I also used 1c of butter as many reviewers recommended to prevent dryness; used a Duncan Hines "Butter Recipe Golden" cake mix; wanted to try a spice cake mix, but the grocery store was out; thought carrot cake mix might be good too. This was sweet, but not too sweet, in my opinion (and I'm not a huge sweets eater); the hint of salt in the butter with the sweetness was a nice combo. I might up the pumpkin pie spice a bit, as some have suggested, but it was fine as is, too. Had to scoop up a couple of squares of it to take to the neighbors so we wouldn't overindulge! Thank you for an enjoyable dessert tonight, Nancy.

This is a great easy recipe. I used a butter pecan cake mix instead of the yellow cake mix. I have made it a couple of times for family get togethers and everyone loves it. Thanks

I'm not sure how this will turn out... I'm asking myself as I write this, "why didn't you read MORE reviews?" I did make more melted butter than it calls for, so hopefully it will be OK. I love trying new things, but EESH! I feel bad for the girl who said her's burned and only a 1/3 of it was presentable. That stinks... I'm making this to share with my neighbors, and let them know there's a prowler/thief in the neighborhood. Baked goods as a gift will surely make the news easier to swallow. :) Update: Eleven mins and it is done... I checked it.. half was more dark on top than the other, not too bad, though, so I rotated it. It really smells devine. Yaay!

I made this for Thanksgiving this year for the first time. My husband, who does not like pumpkin said that I can make it anytime. I used pecans. I thin kit is a delicious cross between pumkin and pecan pie. I served it upside down so the "crust" was on the bottom and dolloped it with Cool Whip. A real keeper!

Very good pumpkin dessert! We all really enjoyed this. I have made something similar to this in the past, and am glad to have this recipe. I followed the recipe to a T. Next time I make this though, I will hold off putting the nuts on top until halfway through the baking as some of the nuts(especially in the corners) were a little too crunchy and brown or burnt. Thanks for this great recipe!

Sooo delicious... and easy! I've made this twice now, once with yellow cake mix and once with a spice mix. Definitely prefer the spice but both were wonderful. Didn't have pumpkin pie spice blend so I used cinnamon, nutmeg and allspice. Served with vanilla ice cream. Have been asked for recipe by everyone both times. Thanks so much for sharing!

We loved this one! I used spice cake instead of yellow cake. Also, instead of walnuts I used caramel bits (my daughter is allergic to nuts). The trick is make it a day ahead of time and serve it cold. We are having it instead of pumpkin pie for Thanksgiving dessert.

I forgot to put the nuts on top, but still a hit. Will definitely make again! I did mix the melted butter into the cake mix before crumbling on top of the pumpkin mixture. I think this gives a much more uniform crunch/crumble instead of drizzling butter over the dry cake mix.

Funny me- I did not read this recipe since I supposed I knew what I was doing- I mixed EVERYTHING together including the cake mix and had to bake it quite longer till a toothpick inserted came out clean which was about an hour. I didn't realize my mistake until I came back to rate it today! It didn't look too pretty- but was great that night when i served it at room temperature topped with whipped cream. It was very dense and moist. What I liked about it was that you can serve so many more people with this dessert in a13 by 9 pan then you can with an ordinary pie that serves 8 -I usually serve very large pieces of my desserts. This recipe could serve 16 since it was so dense and heavy. I refrigerated it that night and it wasn't as good in the morning as the first day, but I would definitely make it again.

Great recipe! The whole family loved it. I personally thought the pumpkin layer needed to be doubled. It seems a little out of proportion compared to the crumb topping. Next time I would double the pumpkin portion. I also agree that maybe you should cut in the butter with the cake mix before putting the pumpkin for more even coverage.

OMG THIS DESSERT IS INCREDIBLE AND SO EASY TO MAKE!! A GREAT SUBSTITUTE FOR PUMPKIN PIE OR JUST FOR A CHANGE OF TASTE. I WILL BE MAKING THIS FOR THANKSGIVING THIS YEAR. I SERVED THIS HOT, RIGHT OUT OF THE OVEN WITH A SCOOPE OF ICE-CREAM. SO YUM-O!!! THANKS FOR SHARING THIS GREAT RECIPE. RHODA

i made this with sweet potato puree cuz i forgot the pumpkin turned out awesome i melted the butter for the topping and used pecans next time i will try with pumpkin and will cut cold butter with the cake mix then add nuts as another reviewer suggested thanks for the recipe

I found this recipe here a few years ago and it has become a tradition every Christmas Eve. I add some cloves and cinnamon and replace pecans instead of walnuts. Then I serve with vanilla ice cream while it's still piping hot. This is sooo easy and everyone loves it! This may be what heaven tastes like :)

I was searching by ingredients and came across this recipe. Of course, I didn't have exactly what was required so I adjusted. I substituted a can of sweetened condensed milk along with half a can of 2 percent milk in exchange for the evaporated milk and sugar. I did also increase the pumpkin pie spices, also the melted butter to one cup and sprinkled the top with chopped roasted pecans. Great warm with whipped topping. Cannot wait to taste is cold.

This is similar to pumpkin cobbler with a much easier crumble topping that magically manages to partially fall through the pumpkin layer for a great taste combination. I doubled everything in the pumpkin mix, added one pkg Jello Custard Pudding & Pie filling and still used the 13 x 9 x 2 pan. It made a much thicker pumpkin layer (yum). I lower heat to 300 and baked for an extra 10 minutes. The one pkg of yellow cake mix was plenty; however next time I think I'll cut in the softened butter to a crumble mixture, rather than pour melted butter over the top of the dry cake mix. Some spots were real brown and powdery where the cake mix didn't get moist. All in all, a great pumpkin dessert.

Yummy!! this is so good and so easy. I sprinkle the nuts first, then add the butter. 65 mins the bottom is like pumpkin pie and the top is like cake. 75 mins the pumpkin layer is more like cake(also patted the dry cake mix down into pumpkin a little). Both ways are great.

This recipie was very easy to make. I added 1 cup of butter instead of 3/4, and after turning the oven off, I left the cake in the oven for another 20 minutes or so. It came out crispier. very yummy!!!

I did as others suggested and used the spice cake mix instead of plain yellow. I mixed the melted butter and cake mix before sprinkling it on top of the pumpkin layer. When it baked, the topping was crunchy and very good. I will definately make this agian

We LOVED this. I followed some suggestions and used spice cake mix, pecans, and 1 c melted butter. I didn't have pumpkin pie spice, but made my own using: 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp nutmeg. Will definitely put this on the fall rotation, as it was a real winner. Thanks!

Wonderful!! And sooo easy!!

AWESOME!! Made this & everyone has asked for the recipe!! I have always liked the traditional "dump cake", especially the topping. This is that topping with a creamier version of pumpkin pie. Great warm with vanilla ice cream. If you take this to a dinner or potluck be prepared to take home an empty dish!!

My sister in law always makes this recipe and would never give me the ing. list or how to make it... now I can!!!!!! This is an awesome dish!!!!!!!! Make it today. But she uses pecans instead of walnuts.

This was pretty good. The pumpkin layer was very yummy but the topping, for my taste, was way to sweet and definately tastes like it came out of a box. I used a spice cake mix

THIS has REPLACED traditional pumpkin pie at our family Thanksgiving meals. We like to serve it warm with vanilla ice cream. Anytime I suggest trying anything else, such complaining!! I've taken this to potlucks and received RAVE reviews!! You can't miss with this dessert!

I actually used the pumpkin pie mix in a can that already has the sugar and the pumpkin pie spice in it, mainly because I couldn't find the spice at the store. I did add the evaporated milk and the eggs because the can directions call for milk and eggs when you just make a pie with it. I only used the 3/4 cup of butter but I drizzle it so slowly that I can usually coat it pretty well. It doesn't cover ever inch of the dry cake mix but mostly and the moistness of the pumpkin mix helps with the dry cake also. I took mine to a Christmas party for work and only came home with a small dab left. I judge how good something is by how many ask for the recipe. I had 4 ask. That is a good recipe!

Excellent! We are having this instead of pumpkin pie this Thanksgiving. I used pecans instead of walnuts because that's what I had on hand. I also served with fresh whipped cream. The flavor is amazing.

wonderful! added cinnamon and nutmeg and used the spiced cake mix. family gave it rave reviews! thank you for this recipe!

Just made this and it was awesome! I followed the recipe just as it was and I wouldn't change anything. I like it better than pumpkin pie.

The best pumpkin dessert...ever.....seriously.

I found this dessert to be very odd. The bottom pumpkin layer was very soft and smooth-- much like pumpkin pie. The top layer was very dry and crumbly. The two layers did NOT go well together. It was just very, very weird. I took it to a party, and only one person had a piece. My husband (who usually loves what I make) only had one bite and couldn't eat any more. I followed the recipe exactly, but it just turned out very strange. Also, it didn't really have any flavor-- it was very bland.

This dessert is a non-entity - too mushy for cake, not pumpkin pie. I thought it might be good, given the reviews. I think it is very ... unlovely. Sorry.

i made this dessert for Thanksgiving. I failed to read all the reviews which indicated that everyone changed the recipe. I made it just the way it reads. It is bland and not enjoyable for those of us that like something sweet and tasty. I would not recommend this recipe as it reads. Follow some of the suggestions below.

I love this recipe! Making this is one of our fall traditions; it's so easy my 8 year old can whip it up while I make dinner. I use pecans instead of walnuts. Really delicious with a scoop of cinnamon or vanilla bean ice cream or even with whipped cream. It's making me crave it just writing this! Yum!

Awesome!! Nothing more to say...loved this dessert!

This was a big hit at our family Holiday Dinner and it was so easy to make. I loved the crunchy top! I will definetly continue to make this without any changes to the original recipe.

I have a recipe similar to this that takes the dessert a step farther. Once this portion has baked, you let cool and then "ice" with a cream cheese/cool whip icing!!! Yummmmmmmyyyy!!

This dessert could use a bottom crust and it would taste a lot better. Without it, I think the bottom is too mushy and it doesn't hold up well. I ended up cutting small, bite size bars, carefully turned them over so the pumpkin side was on top and sprinkled some finely chopped walnuts on top to give the bars a better appearance. I'm going try this recipe again, first with a pastry crust and second with a graham cracker crust to see which one turns out better.

I took this to a potluck at work, it got rave reviews, and several people asked me for the recipe. Very easy to make with ingredients you can keep on hand for last minute functions. It is awesome with whipped cream on top, and I will definitely make this again.

LOVE this dessert! I have made it many times and it ALWAYS gets rave reviews! Made it again today but decided to try it with fresh pumpkin (from a pie pumpkin, about 2 cups), a spice cake mix and pecans- it is delicious this way too! Other than that I don't change a thing. Serve warm with vanilla ice cream, or room temp with whipped cream. One suggestion- I sift or stir my cake mix before I sprinkle it over the pumpkin to make sure it spreads evenly. You and your guests will not be disappointed!

WOW! This was easy and excellent. My husband couldn't stay out of it!

fantasic we loved this and will make it over and over. stayed with the recipe pretty much tried both pecan and walnuts cooks preference. you must try this

I used the spice cake mix like suggested and this turned out perfect. I find myself craving this. Made this for a party and got plenty of compliments

Fabulous. I had to cook it longer, it never got to a cake consistency so I scooped it out of the pan, placed it in a lovely serving bowl. It was a HIT! Suggested serving with whipping cream or ice cream.

I LOVED this recipe...and so did everyone else!

Very good. I also used 1 cup of melted butter. Not because I wanted to but because there was not enough butter to cover the cake mix which I agree with other reviewers would have been like eating dry cake mix. Next time I will leave out the nuts because the kids did not really like them. Thanks

DH wouldn't even touch it. Kids were less than enthused. Ended up handing it off to the brother-in-law, who devoured it in ten minutes. At least it didn't go to complete waste.

I made this a few days ago. Great recipe. Better when served warm! If you've ever had a dump cake this is similar only with pumpkin.

Wonderful and easy. My 10 year old made this while I supervised. She was so proud of herself! We used spice cake mix, 1 cup butter, and no nuts. I has such a great texture, and rich flavor.

I made this yesterday for a family get together & it was fantastic. I followed the advice of the other viewers and melted an entire cup of butter, not sure if that made any difference or not. I was a little concerned when I was making it that the filling was so thin... but it baked up beautifully. The bottom of this cake is like pumpkin pie filling with a cobbler like top to it. It was really good. I served it with whipped cream (ok, cool whip, I don't whip my own cream...) and it was perfect. It was a bit rich the way pumpkin pie is, so ice cream would have been too much for me. What an excellent recipe. Definitely a keeper. Thanks Nancy!

THis was really yummy...we ate the whole thing!!! I couldn't find Pumpkin Pie Spice, so I just followed the directions for the spices on the can of Libby's pumpkin. I also substituted Splenda for sugar and followed other recommedations to use 1 cup of melted butter.

i loved it it was like the bottem was pumkin pie the top was like pecan pie will be making this again.

Very good! I used egg substitute and fat free evaporated milk to lighten it up and it came out great. I also replaced chopped walnuts with finely chopped pecans. Only thing I would suggest is to maybe cut down on sugar or pumpkin pie spice; it was a little sweet. I would rather have this than pumpkin pie any day!

THIS IS THE BEST CAKE I EVER MADE OR ATE

Great and easy dessert- has the wonderful pumpkin pie taste with an added sweetness and crunchiness. Add some Cool Whip and WOW. My father-in-law ate it for breakfast too!

this has to be the easiest and good tasting desert I have seen. Very easy, cheap to make and quick.

Easy and amazing! I've been asked for this recipe more than any other dessert. I use french vanilla cake mix for the topping.

It was super good! Just totally unhealthy. Next time I would cut sugar in half as well as the salt - the cake mix has more than enough of each.

YUM! Be sure to use Spice Cake mix, it makes a big difference. I've made this a few times and everyone loves it. Personally, I think it tastes best after sitting for a about a day and a half so when I make this, I plan to make it a day in advance.

Yum! I made this exactly as written, and it was excellent! This got more attention on Thanksgiving than the pumpkin pie. It does get mushy in the refrigerator so if you can't finish it in a couple of days, I suggest halving the recipe. Adding this one to my holiday recipe box.

I made this dessert as is and it was pretty good but too salty for everyone that tasted it. It did taste better the next day! I tried it again the next week and it was even BETTER when I made these changes..... I used a spice cake instead of yellow cake. I then added 3 tsp. of pumpkin pie spice and 1tsp. of cinnamon. I used 1 cup of UNSALTED butter!! I let it bake for 1 hour and 15 minutes. I added the nuts halfway through so they didn't burn. Duncan hines sells this really good vanilla glaze( i would've made my own but I had it on hand) and I drizzled in over top after I took it out of the oven!! This was a HIT!!! I made it the night before and chilled it in the fridge. This dessert is definitely better the next day!!! Very Good!!!

Everyone thought it was good except the wife who made it. Kids liked it but weren't blown away. Thanks.

I was not at all impressed with this recipe. It did not have a cake like consistency and it lacked flavor.

Definitely a keeper :) I've made this twice now, & it was delicious both times. I did try it with both quantity options of butter (1 c vs. 3/4 c) Better with 1 cup & 1 tsp of cinnamon added nice flavor. I forgot those changes the 2nd time I made it, and it was missing a little zip :) Make a few days ahead of time...definitely improves with a few days time in the fridge. (I wouldn't hesitate to make it if you are running on a last minute basis, just better if you can make in advance!)

I cut down the sugar by a 1/4 cup.

I have made other pumpkin deserts that were difficult due to the fact that you were to turn it upside down(NIGHTMARE) or you had to scope it out which is fine but I'd rather not. This recipe Was perfect!! I did make it the day before as suggested and it cut into squares perfectly I and I do think the flavors mingled better the next day. I adjusted some of the flavors by pinches because I was afraid of it being too sweet or not sweet enough. I felt it was sweeter then I would of liked but EVERYONE LOVED it. Will be my one and only pumpkin desert!! Oh yeah....I told everyone it was an old family recipe! I want them to beg me to make it.

Wonderful! Made this for a couples Bible study, and got rave reviews. Used the spice cake mix, but followed the recipe for everything else. I expected this to be similar to a dessert I've made in the past that is more of a pumpkin custard with a crisp type topping, and was pleasantly surprised ... this was much more of a very moist cake, with the pumpkin and cake layer seeming to pull together as it baked. This is definitely one I'll make again!

Loved this....made it a couple of times, and made it for our Garden Club meeting last night. It was a hit, and I don't think you can ruin this recipe.

So good and easy. I love to cook and hate to bake - this is my kind of dessert. Made for a christmas party and went quickly. Don't forget the whip cream!

Everyone who had this did ask for recipe. I picked this because the other versions called for 20oz of pumpkin and I only had 15oz. After reading reviews I did stir/swish the dry mix and butter after adding it to make sure all of the mix was moist.

This is so easy to make, and really good. I made it for a blood drive, and it was a big hit!

I love this recipe. It is the best part of pumpkin pie (the filling) placed in a cake. It was a hit in my house! I followed the recipe exactly and it turned out great.

snap!

Great and easy pumpkin dessert. It makes a nice change of pace from pumpkin pie. I've made it several times - usually without nuts due to my picky eaters. This time I did add nuts halfway through baking as per other reviewers. The pecans still got a little too brown. Next time I will mix the nuts with the cake mix instead of sprinkling on top.