Reviewed: Dec. 21, 2009

Very, very good. I didn't change the recipe at all but I did double it. I still used the 9x13 pan. It turned out to be a delicious, moist cake. I frosted it with Cream Cheese Frosting II from this site because it is less sweet than most frostings. My husband loves this recipe and asked for it again already.

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Kathi Summerfield

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Reviewed: Oct. 22, 2009

I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-purpose flour, which worked just fine and I was generous with the spices as I always am when making gingerbread, sweet potato pie or anything similar. Plus, I used more like 1 cup of pumpkin because 2/3 cup just didn't seem like enough. Also, I opted to use butter instead of shortening because I thought that might make it a little more flavorful. Shortening would probably be fine, but the butter worked out great. I iced them with cream cheese frosting. Yum! I will definitely make these again.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 24, 2009

I baked this late last night since I forgot I was scheduled to bring morning treats for today's weekly meeting at work. I chose this recipe since I had all of the ingredients on hand it had received positive reviews. Well, here comes one more A+ review! The cake turned out great...moist, spicy and delicious. My co-workers couldn't stop raving about it! The only mods I made were to replace the bread flour with AP flour (worked like a charm) and add a bit more spice to it (without measuring): ginger, cloves, allspice, cinnamon and a hearty dash of vanilla. I frosted it with Cream Cheese Frosting II from this website. A perfectly easy bar/cake to whip up on a whim!

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BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 16, 2009

This is DELICIOUS! Tastes like carrot cake (and dense too) w-out the carrots. I used all-purpose flour too since I did not have bread flour; worked fine! I also made home-made cream cheese: cream cheese, butter, vanilla, and powdered sugar. MMM...Good Recipe! : )

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bessiedarlin

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Reviewed: Sep. 27, 2008

Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with cooking spray - makes it easy to just lift out of the pan to cool, frost and cut. I made a small batch of Cream Cheese Frosting II from this site for these. These came out pumpkiny, spicy, buttery, and moist! A cross between a bread and a cake. The only thing that is bad about this recipe is that it doesn't make enough! I would double the batter for the 9x13 to get a taller bar. Thanks for the great recipe!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 2, 2005

I'm not a huge fan of pumpkin, and this is definately pumpkin...but, it was good, and will serve the purpose for which I intended. Very simple to make, and quick.

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JUSTJAMIE1

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Reviewed: Oct. 6, 2000

I creamed the shortening with the sugar, then added the eggs, pumpkin and spices, then added the rest of the dry ingredients. The children loved this, and so did my husband. Anna

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