By Mysterygirl on December 08, 2002
Photo by michEgan
Photo by michEgan
"A co-worker brought this cake into work today. It was sooo good that I had to get the recipe. "
Serving Size: 1 (184 g)
Servings Per Recipe: 10
"The cake in and of itself is delicious. However, the topping is beyond delicious. My husband and I both picked at the topping until there was nothing left but the bottom part, which we also loved. Definitely a keeper. "
"OOOHHH! So good! We ate it while it was still very warm and let me tell you all.....4 adults later and half of the pan (9x13 size) is gone - right to our hips! FYI: I did add 1/4 tsp of nutmeg to it."
"This cake is excellent and easy to make too! Thanks mystery girl and Sue."
"I think that the problem that one cook had with this recipe being soft and gooey may have stemmed from the fact that the recipe does not specify which size can of evaporated milk to use. There's a 5 oz can and a 12 oz can. The recipe that I tried called for a 5 oz can. The pumpkin layer was somewhat soft, but using the 12 oz can would definitely make a difference in the gooeyness of the layer."
"Really good cake!! I used my home grown squash instead of pumpkin, but you can't tell it is squash. It was rich, perfect! My DH loved it, just about every bite he would say, "man..., this is good!" LOL! This is a keeper and I will make it over and over again. I would call it more like a pumpkin pie cake, for the bottom layer is more like the pie with a great crispy cake like top. Yummmy!!!!"
"Perhaps I did something wrong but I found this cake a little to "soft and gooey" for my liking. Also some of the cake mix I sprinkled on top remained just like the cake mix after it was cooked. I ended up throwing out the whole thing with the exception of 1 piece! "