I feel bad to be rating a recipe so low but there are some pretty big problems with this one. First, please be aware that the recipe calls for self-rising flour, not all-purpose. I did not notice this until after mixing it all together and realizing there was no baking powder or baking soda in the recipe! I managed to mix in a tsp. of baking powder at the end before baking but ideally it should be added with the dry ingredients. I believe 3 cups of pumpkin puree is too much. All I had on hand was a 15 oz. can and it was plenty. Also, there is no baking time indicated! It just says to bake it till done. I baked mine till a toothpick came out clean (approx. 55-60 min.) but the texture towards the middle of the cake was a little too dense and almost undercooked so I think it could have used a bit more time in the oven or maybe that is just the texture of this cake. I really wanted to like it for a Fall recipe but it needs some fine tuning.

Awesome cake, and actually Valerie there is a cookoing time- 1 hr. and all cooks should read the recipe before cooking.

My family loved this cake. I like recipes specifically for my Bundt cake pan because a little dusting of powdered sugar dusting will do when you want to cut back on calories or just lighten it up. The glaze is delicious if you want to go all the way. This is now a permanent part of my holiday recipe collection because it is so easy to take to the bake sale or holiday dinner. When I take this cake out I make sure to substitute orange extract, dried or fresh orange peel, OR vanilla extract for the rum.

I made the Rum - Cream Cheese Glaze to pour over a spice cake. It was wonderful and very easy to make. Thank you! I will try it with the pumpkin cake next time.

Wonderful, fabulous, superb, and every other splendiferous adjective you can come up with! I used cooked, mashed sweet potatoes in place of the pumpkin because they were $.25 a pound today. Laced the cake with 2 Tb of rum and added 2 tsp ginger. Note about self rising flour: measure 2 cups all purpose flour, and remove 1 tablespoon (either discard that Tb or return it back to the flour bag.) To the remaining scant 2 cups of flour, add 1 tablespoon baking powder and 1/2 tsp salt. Voila! Your own self rising flour. Just to set the record straight it is true that there is no baking time specified in the actual directions (which is the logical place where most people look.) It took 70 minutes in my recently calibrated oven to get a clean toothpick with only a few, tiny crumbs clinging. Made the glaze with 1 Tb Tortuga Gold rum and replaced the milk with orange juice, adding a half tsp freshly grated orange zest. The orange imparted subtle counterpoint to the spices and gave a fresh taste. This cake bakes up nice and high for a stunning presentation. It's an impressive cake for important events, like big holiday parties or family gatherings. Your baking skills will be impossible to deny if you make this one. It's a show-stopper for sure, and as super moist and delectable as it was beautiful to look at. Thank you for an outstanding holiday recipe!

I was disappointed with this cake - it did not turn out as I'd expected. The consistency of the cake was more like a dense pumpkin pie, though I tested it after an hour and 10 minutes with a toothpick and the toothpick came out clean. The cake looked beautiful in the over - fluffy and slightly cracked on top, but when I took it out of the oven to cool it the cake deflated. I took it to my parents/in-laws anyway. The family seemed to enjoy the flavor, even without the glaze (ran out of time and had to dust with powdered sugar instead). Maybe next time I'll cut back on the pumpkin and make sure I use self-rising flour (I used all purpose and added baking soda, etc. as indicated on the package when substituting for self-rising flour).

If you love pumpkin pie but want a different take on it, you will love this recipe. It was easy to make and every one loved it. Cake needs to be completely cooled before you put on glaze. I was in a hurry when I made this and didn't wait long enough before I made the glaze so it melted but it was still delicious. The glaze is to die for, will use on other items!

I know it says the bake time is hour, but it has to be wrong. I bake all the time, and this cake was nowhere near done in an hour. After 1 hr. 45 minutes it still was not done. In the future, I would add less canned pumpkin - I think the amount of pumpkin kept the cake from setting up. The glaze; however, was delicious!

I am a huge fan of anything pumpkin during the holidays, and this cake really hit the spot. The flavor and texture of the cake is perfect and are complimented well by the cream cheese glaze. This is one of the best pumpkin recipes i've come across and i found the outcome thoroughly enjoyable.

Just wanted to say the glaze was great. I agree with valerie that the chef must of forgot putting baking time on, and agree that you should read the recipes well before making. but COME ON! we arent in 9th grade . I think its kind of bully-ish to say that valerie shouldnt make a cake just because she didnt notice the self rising flour.. and could you tell me where it indicates one hour of baking? maybe im crazy but i cant see that.. peace and love folks.. this is supposed to be a friendly site not a high school