Thanksgiving Pumpkin Crunch Cake Dessert

Yet another keeper. (At this point, that's pretty much a foregone conclusion with Kittencal's recipes in general; don't think I've found one yet that my family and I don't enjoy.) Again, simple, no fuss, get-good-food-on-the-table cooking. My wife's a big pumpkin pie fan, but not so much a fan of crusts, so she was very enthusiastic about this dessert. Thanks, Kittencal!<br/><br/>Re the two negative reviews in the queue below: (1) Different people, different likes/dislikes; (2) If the dessert is still really gooey, possibly need to go a few minutes longer. (I think I was slightly on the long side of an hour -- in the middle of an oil change on the snow blower when it timed out.)<br/><br/>I didn't use the nuts (would have loved to, but my wife doesn't like them very much), and used a lemon cake (because that's what I had in the cupboard -- actually tried the recipe tonight because I forgot to get premade pie crusts for a pumpkin pie, and had other chores, so no time to make up my usual crust). The lemon cake actually turned out okay with this, though either a spice or gingerbread recipe might be fun too. The lemon gave a nice contrast -- not too strong.

I made this with my girl scout troop to enter a pumpkin pie contest. It was very "pumpkinny" and had a different spin on pumpkin pie. Very similar to "dump cakes" where you use pie fillings and top with cake mix, butter, and nuts. As for the pie contest, the girls won 1st prize. Thanks for the recipe.

I cannot say enough about this recipe. I made it after I smelled in cooking at a friends house. Its smell, taste, texture is intoxicating. This is an amazing sub for pumpkin pie. And tastes MUCH better. When I made it the first time, I omitted the allspice and the nutmeg since I didn't have any on hand..and it was still delicious. My pumpkin hating husband devours it. He asks for it all the time!!! You will not be disappointed with this one.

I made this tonight as a test run for Thanksgiving. Outstanding!!! It really was too easy, yet so delicious. I was expecting this to be kind of like a pumpkin pie, but the flavor of the nuts, cake & pumpkin all combined to make it a really interesting & irresistible dessert for the Holidays.I used the yellow cake mix & walnuts,& also used pumpkin pie spice.THANKS!!

I really impressed my friends with this cake and they asked the recipe. I prepared 2/3 of the recipe and I used also 2/3 of Recipe #472383 for the mentioned package cake mix.I used a baking mold with glas bottom (which would not be damaged cutting the cake) and a silicon removable border. This makes the cake prettier to serve.The cake mix adsorbed the humidity form the pumpkin puree layer. I prepared the pumkin puree baking this in the microwave and simply mashing it with the fork. The other great method would be baking it in the oven until soft; I would not boil it because of eventually water excess.I loved very much the flan like base and the crunchy topping. It was not necessary to roast the nuts in advance as they were on the top of the cake and exposed to direct heat. The spice mix was wonderful, a great idea! Wonderful, a big thanks!