This was really good. I substituted canola oil for the butter and cut it back to 1/3 of a cup and it still turned out nice. I thought the pumpkin could have been firmer so next time I will cut back on the milk. It might have just been the brand I used.
Yum! DH loved it. I didn't add the evap milk after realizing I was out and reading Chef 412162's review (I also added less sugar like she suggested). It wasn't like pumpkin pie, but it was still excellent. Will definitely add the evap milk & the full amt of sugar next time. Thanks for this wonderful special recipe!
This was excellent! I made exactly as written, except I used brown sugar in the topping instead of white. The result was a moist and delicious cake that wasn't too sweet. A perfect recipe for pumpkin lovers. It didn't last long!
Excellent, easy to make and delicious. Thanks
I love this recipe! My family all enjoyed it as I made it for one of our first fall treats! Delicious and I didn't change a thing.
This is excellent. Made it for an Easter brunch, and everyone liked it. Wouldn't change anything, and will make it again. Thanks for sharing a delicious recipe.
Delicious, thanks for sharing this recipe. Made exactly as directed and will be making again.
The first time I made this I used a slightly smaller oblong pan than the recommended 9 x 13. The result was an undercooked cake BUT it was still delicious. I made it again using a 9 x 13 pan and it turned out great. Lots of sugar throughout this recipe but the folks at work didn't complain. Thanks for a great recipe.
Very tasty, like a pumpkin-pie coffeecake. I used vegetable shortening in place of butter, maple syrup or maple sugar in place of sugar, goat yogurt in place of sour cream, evaporated goats milk in place of regular, and 1.5 cups rice flour and .5 cup tapioca starch in place of flour.
Excellent, easy to make and delicious. I brought it to work and everyone wanted the recipe. Highly recommend you give it a try! Thank you for sharing.