Pumpkin Crunch Cake

This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this! (In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)  -  28 Nov 2007  (Review from Allrecipes US | Canada)

This is a great recipe. I only changed a few things - instead of yellow cake mix, I used a Cinnamon Swirl mix that I found; I used Pumpkin Pie Spice (instead of cinnamon and ground cloves) and walnuts instead of pecans. This turned out great, was easy to do and made the house smell just great on a cold fall evening! Good job, Jacki.  -  30 Sep 2003  (Review from Allrecipes US | Canada)

made this yesterday, very very good!!! i was not sure if i had to flip the cake over or not after it cooled? (the recipe did not mention to, but one review did) so i chose not to since i made it in my only cake pan w/lid. it served well right from the pan i baked it in, i just flipped each piece over as i served it onto a plate.so that the pumpkin pie filling then was on the top and the cake-nut crust was on the bottom. i used a non stick pan and sprayed a little non stick spray in it. even chilled it served fine. i also used pumpkin pie spice and some extra ground cinnamon and sugar to taste. great dessert!!!  -  06 Dec 2004  (Review from Allrecipes US | Canada)