Reviewed: Oct. 12, 2009

Very good! Instead of making Paul's Pumpkin Bars (which seemed quite a bit more labor intensive, IMHO), I decided to make this recipe instead. I made two 8x8 inch cakes. One is for my bible study women's group leader (she just lost her mom so I am delivering her and her hubby a warm meal - with dessert!) and the other is for me and my fiance. I followed Nancy's directions to the letter except for baking two small cakes as noted above. Since I did not bake in a 9x13 pan, I followed the baking instructions printed on my Duncan Hines classic yellow cake mix box - for two 8 inch cakes, bake at 350 degrees for 33-36 minutes (I baked mine for 34.5 minutes total). For a nice finishing touch, I sprinkled each cake with pecan chips. Thanks for sharing your recipe, Ms. Heider! I LOVE fall. this cake had just the right amount of spice and pumpkin flavor, perfect for celebrating the season :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Oct. 5, 2009

I made this cake over the weekend and thought it turned out good. I have been reading some of the other reviews and I think I will try to change it up a bit the next time I make it just for fun. It is a moist cake, and not overly sweet which is nice. I did have to cook a bit longer because I'm in a high altitude area, but it was delicious!

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Libby

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Reviewed: Aug. 1, 2009

Everyone loved this cake, including me!!! Simply delicious.. and SO EASY to make! I used AR's recipe : Cream Cheese Frosting II to top it off.. Amaaaazing!! You must try this one, you will be hooked!

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misscait21

Cooking Level: Intermediate

Home Town: Titusville, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 13, 2009

I used this recipe to make cupcakes and they turned out moist and delicious. I used a store-bought cream cheese icing because I was short on time, which I don't really recommend. It tasted kind of plastic-y and took away from the rich homemade taste of the cupcakes.

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Em686

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Jan. 9, 2009

My 1 yr old loves pumpkin, so I made this for her birthday. Everyone loved it.

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Sara

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Reviewed: Nov. 25, 2008

Absolutely fantastic!

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Rainy

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 24, 2008

AWESOME & EASY TO MAKE. DID NOT HAVE PUMPKIN SPICE SO USED 1 TEASPOON CINNAMON, 1/2 TEASPOON: CLOVES & GINGER. TASTES BETTER COLD THAN WARM. USED MY OWN HOMEMADE CREAM CHEESE FROSTING. *****5 STARS FOR THIS ONE***** THANKS FOR SHARING!

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azdiamond

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

I used Funfetti cake mix and it is delicious! Not the strongest pumpkin flavor, but it is there. Perfect moisture, consistency, etc. Great without frosting or with a thin layer of it.

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Lauren

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

I had to change this recipe some because first of all the yellow cake mix I had in my pantry had expired. I did have a box of Butter pecan cake mix so I used that instead. Also I didn't have pumpkin pie spice so I added one and a half tsp. cinnamon, one tsp ginger and 1/4 tsp ground cloves.I maybe could have used a little more spices but was afraid to over do it as I'm not a big spice cake fan. I made 24 cupcakes and baked at 350 degrees for 20 minutes instead of the 9x13 cake. I frosted them with cream cheese frosting. They still turned out really great, but would probably have even been better with the yellow cake mix and correct amount of spices. Thanks for the super easy yummy recipe. Edit: My son just tried these and said not to change my changes. He liked the butter pecan mix substitution and the spice amounts just as they were.

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figgy

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

I love this recipe!!! It is sooooo moist and yummy. Not to mention my house smells amazing when it's baking. The only change I made was I used a German Chocolate cake mix since that was all I had and then topped it with the Cream Cheese Frosting II from this site and sprinkled candied pumpkin seeds on the top. WOW!!! I get so many compliments when I make it and it's always the first dessert finished.

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harbie

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

This was so good. I made it with spice cake mix and canned cream cheese frosting. It was easy and yummy!

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nearcal

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Oct. 13, 2008

Good, but not great. Made exactly as written, but didn't have a lot of pumpkin taste. Would use more pumpkin and/or spices next time.

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Buffy2002

Cooking Level: Intermediate

Home Town: New Castle, Pennsylvania, USA

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Reviewed: Oct. 6, 2008

I made this for my son's 1st birthday, and it was a huge hit. I made him his own little pumpkin by baking the batter in a small glass bowl, coloring the icing orange, and frosted a marshmallow green for a stem.. The rest went for cupcakes. This will definitely be his cake every year. I like to bake from scratch, but this is great for a crowd.

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Libby

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Very good and extremely moist. Did not use frosting. I think just a dusting of powdered sugar is enough. (But I am not really into frosting) My favorite pumpkin cake recipe so far. May make into Pumpkin Bread the next time. Maybe for that use a drizzle of powdered sugar icing for a nice touch and presentation.

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Sep. 23, 2008

This was really good, and really easy. My husband had one slice in less than 30 seconds!!!!!!! So thank you! :)

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Jeanne

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

Not sure what the fuss was about. I did not like the icing but then I don't like the store bought frostings so what was I thinking. I guess I was hoping the cream cheese would work miracles. If I ever make this again, I'd like to try adding about 1 1/2 cups of grated carrots to the mix! Maybe that and homemade icing would do the trick. It was a moist cake but I would like it to taste more of pumpkin. I brought it to work and it lasted an unheard of 3 days so was not very popular.

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DUEDOG

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Reviewed: Nov. 19, 2007

Absolutely WONDERFUL!!!! Thank you for this recipe. It was SOOOOO easy to make and it is DELICIOUS. I did not change a thing in this recipe, it is great just the way it is. EVERYONE loved it and the entire cake was gone in the blink of an eye. I will definitely make this cake again.

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Karen

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Reviewed: Nov. 19, 2007

Amazing and very moist! I used pumpkin cream cheese along with the vanilla icing! Excellent!

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Kim

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Reviewed: Nov. 7, 2007

Really good and really easy! I was able to make this while being bugged by an 8 year old! We both thought it was really delicious!

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Emily

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Portland, Indiana, USA

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Reviewed: Nov. 5, 2007

I made this cake for my bosses birthday and everyone loved it. I thought it was good but lacked pumpkin flavor, it tasted more like spice cake to me. I frosted it with Cream Cheese Frosting II from this site which I absolutely love. I think anything frosted with that stuff would taste good.

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chicklet

Cooking Level: Expert

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No-Fuss Pumpkin Cake

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