I've made this before but lost the recipe, so glad I found it again! I slice 2 sticks of butter over the top to make it really decadent & rich, its awesome, can't wait to try it with sweet potatoes.. I left off pecans/walnuts, didn't really need them. I'm introducing this to my granddaughter who thinks pumpkin pie is the best, she will change her mind after one bite!

I reduced the amount of butter to 1/2 cup and I think you could reduce the sugar to 3/4 cups.

Simple to make and it gets lots of compliments.

This recipe is great and I will for sure make it again. When I made it I used pumpkin pie mix omitting the pumpkin pie spice. I also topped it with chopped walnuts, butterscotch chips and poured a small can of sweetened condensed milk over the top. I cooked it according to the back of the pumpkin pie mix can. I really love how it turned out. It has a sweet chewy/crunchy top with a pumpkin pie middle. Next time I may use only half a can of the condensed milk just for comparison.

Awesome pie cake! Only things I did do different was use solid pack pumpkin, reduced sugar and butter to 1/2 cup and used a Gluten Free cake mix instead of regular. It turned out wonderful! Adore anything pumpkin and this was a hit!

Making this recipe now...I hope it tastes as good as it smells...we will see soon enough ..the only thing I found so far w about 10 min left of baking is there is a couple spots that look a little powdery from the cake mix ..but we will see how it goes. Thanks for the recipe :)

My mom brought this home from a party about 35 years ago. My family loved it so much everyone makes this every year! Its delicious and easy to make! Ive made it for the last 25 years on my own and Thanksgiving wouldn't be the same without it!!

I did this in two (decorative) 9x9 pans. I added 1/2 cup applesauce to increase the amount of the batter a bit. Substituting whole pecans on top (instead of walnuts) adds to the appearance & holiday appeal.

I made this wonderful but tweaked just a bit. On top of the cake mixture after cooling I made a cream cheese icing sprinkled with roasted pumpkin seeds.

I have been making this cake for years and it is positively delicious, as well as easy to prepare. Am planning to make two of them next week for a church function. I would not add or take away anything

I use a caramel sauce for topping! Also, I spiced the yellow cake mix with plenty of cinnamon and some pie spice, as yellow mix is a lot cheaper than a spice mix in the local stores. I am going to try the cream cheese topping I saw in another post. Yum!!

I also used a boxed spice cake, it was delicious and also it wasn't a sweet taste to it. I made it for Thanksgiving and every one raved about it. Will be a traditional cake.

I've made this cake in place of pumpkin pie at Thanksgiving for the last 7 years. It's become quite a favorite with my husband and my in-laws so I'm happy to make it each year.
The first time I made this I was a bit stressed out by not mixing the cake mix into the pumpkin batter like the recipe says - don't worry it turns out fine with all the butter on top and pumpkin below...cake cooks nicely.
I use toasted pecans in place of walnuts and it compliments better than walnuts. I'm wondering if my candied pecans from whole foods might be tasty on top...hmmm. You don't and shouldn't flip this cake (its way too big and messy to attempt - why stress yourself out?). Accept this cake for what it is - not the prettiest, but OMG the taste is wonderful. Try it and you will not be disapointed.

I had this recipe for about ten years but the paper got destroyed. So happy to find it in time for Thanksgiving! I also sprinkle cinnamon and sugar over the nuts for a more candied crunchy texture. Make sure you use waxed or parchment paper to line your pan and make sure you grease it first or it won't come out nicely. Also give it plenty of time to cool before flipping. We serve it chilled with whipped cream instead of pumpkin pie. Pumpkin pie will always be boring compared to this with a crunchy nut crust. Over the years I have changed up the nuts the type of cake mix and even the pumpkin mixture spice ratio (you can try any filling recipe for a pumpkin or even sweet potato pie). I wanted to find the original because I was starting to forget how long and what temperature to bake it at but it is very versatile and easy to play with.

Going to try this one on co-workers cuz it sounds a little lighter than the recipe I have. I use wax paper sprayed with Pam for easier removal. For the topping I cream together 1 (8 oz. pkg.) softened cream cheese, 1 1/2 cups powdered sugar and 1 tsp. vanilla until smooth then fold in 12 oz. Cool Whip! Yummy!