The cake was very moist and turned out beautiful. I followed others' suggestions and reduced the sugar to 1/2 cup and used an entire 15 oz can of pumpkin. I don't really care for pumpkin, but my family enjoyed it for Thanksgiving. Not too sweet. I used a rum cream cheese glaze, which can be found as part of another pumpkin cake on this site.

Reviewed On: Nov. 27, 2009

This review is for the glaze only - The consistency of this glaze was incredible! It stayed exactly where I wanted it. I ended up adding no more than 1 extra tsp of milk, a few drops at a time. The flavor was also really good. My family really enjoyed it on a pumpkin cake (different recipe). I would definitely use this glaze for other cakes and vary it with vanilla or almond extracts.

Reviewed On: Nov. 27, 2009

This cake is amazing! I think I could live off of it! I made it exactly as the recipe says, except the nuts. I made it in a bundt pan and cooked 20 min at 350, 40 min at 325. After cooling in pan 10 minutes, it came out perfect. Next time I would try using two packs of butterscotch pudding as I couldn't really pick out that individual flavor. YUM!

Reviewed On: Oct. 7, 2009