Reviewed: Nov. 8, 2010

Adding the 2 Tsp. of pumpkin spice really brought out the flavor in the cake. Thanks for the suggestion!

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Reviewer:

egmurray

Reviewed: Oct. 13, 2010

An absolute favorite!

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Reviewer:

Jess

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 10, 2010

Nice and dense, which I love! A homemade taste from a box mix, can't beat that with a stick!

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Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Sep. 18, 2010

I tried the low fat version: omitting the eggs & vegetable oil. Makes thick, spongy cookies/cupcakes. I also added a teaspoon-ish of cinnamon. This is a keeper for me. I'll make again.

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Reviewer:

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: San Francisco, California, USA

Reviewed: Sep. 10, 2010

Tasted great, kids couldn't tell there was pumpkin in the cake and it was so moist.

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Reviewer:

cookinfor5

Cooking Level: Intermediate

Reviewed: Apr. 15, 2010

Made this cake for company and everyone LOVED it........except me! It has the odd texture of a cake made w/o oil, like when applesauce is used......moist, but rather thick & dense. I followed the directions to the letter, no changes at all. I gave it 4 stars because it was very well received, but I don't think I'll make it again.

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Reviewer:

sbh985

Reviewed: Mar. 29, 2010

This is my go-to cake recipe. It tastes rich but is deceivingly less caloric than a lot of cake! And nobody knows that but me! I've used it with several kinds of cake mixes too, and they all come out very tasty. My absolute favorite icing with it is the WHIPPED CREAM CHEESE FROSTING. from this site...

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Reviewer:

extrafrostingplease

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Dec. 18, 2009

Made this today and it was moist and delicious. Will add allspice and ginger to it next time for a kick of spice. Overall, this is a keeper as the entire family loved it.

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Reviewer:

winsome08

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Dec. 15, 2009

I made these into cupcakes for a bake sale, and they were the first item to sell out! I used homemade cream cheese frosting to top them, and it was a huge hit. The cupcakes are incredibly moist, and you cannot tell there is any pumpkin in it! A slightly healthier alternative to regular chocolate cake. :)

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Reviewer:

SilverLining

Reviewed: Dec. 13, 2009

I used the "healthy" suggestion of using only the pumpkin and devils food cake mix - and wow! You can't taste the pumpkin, but these are the best moist chocolate muffins ever. I baked them in cupcake tins for 40 minutes at 350 - until a toothpick came out clean - and they turned out great.

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