Best ever is right!!! I tried this for something different for Thanksgiving and it was a big hit! It is like an upside down pumpkin pie with a very rich, delicious crust on top. I will definitely make this again. Great warm with a little vanilla ice cream on top! Thank you Angela!

We used the recipe as a base and instead of pumpkin we used leftover candied yams that were whipped up. Perfectly wonderful it was. Thank you so much posting Angela... purely pumpkinlicious.

I came across this recipe last week and I'm so glad. It's like upside down pumpkin pie. I'm now going to make it for Christmas. Thanks!!!

I split the cake mix in half and sprinkle half on the botton of the pan and on top!! mmmm

Molly, I like your idea!! And of course you're a Hoosier :) I am going to try it your way... Thanks for sharing!!

I had this cake and it is delicious! I was going to make it. Do you cover it to bake or leave it open? Would it spoil everything without the ginger? I don't have any.

Crystal, no you do not cover. Bake it uncovered, and try some allspice instead. Won't be bad if it is left out though. Very good cake. I made it last year and it was a hit. I had to write down the recipe for all.

I made this cake for my friends birthday party and everyone loved it!!! I would only suggest one thing different and that would be to spread cream cheese frosting over the pumpkin cake when it is finished cooling! Thank you Angela for the wonderful recipe!

I have used a similar recipe for years which uses 3/4 c. (185 ml) of evaporated milk, giving the pumpkin mixture a richer flavor. The other variation is to sprinkle chopped pecans on top of the cake mix, then drizzle with the butter and bake as this recipe indicates. Really good, and always a hit.

This cake tastes real good but I'm not sure it turned out like was supposed to. My was very soft (almost soggy) on the bottom. Should I have cooked it til the liquid was absorbed?

Thanks Angela, this is a great cake, and really quick to make!! I love pumpkin :)

I made this for the teachers at my child's school. Everyone loved it! They are still asking me for the recipe. I baked it about 10 minutes longer. It came out with a crispy crust on top so I called it candied pumpkin pie.

After the cake has chilled (overnight) in pan that was lined with wax paper. Turn out onto a serving tray. Remove wax paper. I then top with a topping: 1 (8 oz.) cream cheese, 1 (8 oz.) cool whip, 1 1/2 cups 10x sugar (I prefer 6x sugar its not as sweet). Beat all together - spread over cake top with chopped pecans. ENJOY!

This cake is WONDERFUL! I did drizzle about half a tub on melted vanilla icing across the top. It taste just like the pumpkin muffins from dunkin donuts.

Made this for dinner and tried some before giving to our guest. Wow so good. I will be making this again. Thanks for the recipe.

This cake sounds heavenly so I plan on making it for the upcoming holiday. Should I grease and flour the pan? Thanx a bunch.