2 Reviews
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lovetocook on 10.16.2010
I’m coming back to this recipe after making it several times last year. I realized that I reviewed it last year before the change in the review/comment system. So here are your stars! I’m so glad it’s fall so I can make this again. It’s a favorite now.
LadyInRed on 6.3.2010
Not the time of year I normally make a pumpkin dessert, but I found a can of pumpkin that was nearing the end of it’s shelf-life and started looking for a recipe to use it in. This recipe appealed to me b/c while most of the family loves pumpkin, there’s one or two that don’t get a real thrill from it, and this didn’t look overly-pumpkin-y..hahaa. =) It turned out perfectly! EVERYONE at the family dinner loved it…even the people that don’t normally bother with pumpkin pie went back for seconds. I thought it was delicious…it’s kind-of a pumpkin custard on the bottom, the cake and melted butter crisp up nicely w/o being too dry, and the walnuts toasted to perfection. Thanks for sharing this recipe… =)
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lovetocook on 10.26.2009
So yummy! Mine was perfectly done in about 55 minutes – guess my oven runs hot. I made this over the weekend, and it was devoured. I’m making it again in the morning for a brunch get-together.
The Country Cook on 9.17.2009
This was really delicious!! Almost like an upside down pumpkin pie! It was a big hit. It did take a little longer than an hour in my oven. I think it took about an hour and 20 minutes. Also, I had to melt some more butter and recoat the cake mix because I noticed there were some dry patches where the first patch of butter didn’t touch. But you won’t hear me complaining about adding more butter…haha. Thanks for sharing this one…will be great for potlucks.