The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 1, 2009
This cake is moist and wonderful...My family loves pumpkin, so this will be a wonderful addition to our pumpkin recipes.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 21, 2009
Wonderful cake. ALSO--I put this cake batter into greased/floured muffin tins and cooked them for about 25 minutes. Wonderful with a little of the icing/glaze on top or served hot with butter. They do RISE HIGH, fill the muffin tins half full and get about 12 muffins.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Rayc441

Cooking Level: Expert

Home Town: Dothan, Alabama, USA
Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 26, 2009
Very light! I picked up sugar free pudding by mistake...less calories! Thanks for the recipe~
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Living In: Berlin, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 16, 2009
Very good and easy. I had some extra pumpkin from the soup I made last night so I decided to make this to use it up. I used just nutmeg and cinnamon in place of pie spice because I prefer it. This a a great recipe for people who like the taste or idea of pumkin pie, but aren't too fond of the texture I served this with Easy Whipped Cream from this site, which was very good on it. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by SunnyByrd
Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 10, 2009
Wow! This was so great! Made it for my daughters birthday and she loved it! I made the cream cheese glaze from another review of this recipe. So good...will be a staple at our house now!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 28, 2008
Really enjoyed this, made no changes except used pumpkin pie spice mix from this site for spices.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 22, 2008
My mother-in-law made this for Thanksgiving. I practically ate the entire cake myself! Everyone loved it. I am making it for Christmas for my family. I highly recommend this cake.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 20, 2008
I made this cake as written and baked it in a bundt pan that looks like a ring of Christmas trees. The stated cooking time was too long. The second time I baked it for 40 minutes and it was perfect. I sifted some powdered sugar over it to look like snow and it was a big hit at the Christmas party. I think it is great with a squirt of Cool Whip.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 15, 2008
Easy and delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA
Living In: Wellington, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 6, 2008
Delicious! Like another reviewer suggested, I dusted the Bundt pan with granulated sugar and added pecans to the bottom of the pan. I also added about 1 tsp. of maple extract to the batter. After the cake cooled, I drizzled the top with cream cheese frosting. Really fantastic and easy!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA
Living In: Champaign, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2008
Darn easy to make... would have gotten a 5 star but my husband and I both felt that it need a little more kick (followed the recipe exactly)... more pumpkin spice is needed. I'll have to play around with it a bit more.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Nicole
Living In: Kirkland, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 1, 2008
Very easy to make using the cake mix. I added more spice and frosted with cream cheese frosting. Will make this again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 1, 2008
This cake is really a winner. It got rave reviews at a recent party, and I will be making it again this week. I added chopped pecans and used vanilla pudding instead of the butterscotch. It was so moist and tasty, and loaded with autumn flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 30, 2008
"Probably one of the best cakes you've ever made" said Hubby. :)) I was looking for a spice cake recipe using a cake mix and this was it. I used Spice Cake Mix instead of Yellow Cake Mix. I put in one Tbs Pumpkin Spice instead of two teasp. For the icing I mixed a dollop of cream cheese with powdered sugar, vanilla, almond extract and milk. I also added sprinkle of Chai Spice to it. The icing was the weak link in that I had lumps of cream cheese in it but obviously that's not the recipe's fault. This cake has a solid texture that I love without being heavy. It's a little fluffier than I'd like right now - I like a pound cake texture - but I bet the second day it'll firm up even more. I'm looking forward to making it again real soon. Update: I've made it again this time following the recipe with the Yellow Cake Mix and the Butterscotch Pudding. I still put in 1 Tbs Pumpkin Pie Spice though since we like our spices. And I was generous with the pumpkin puree too - about 1/4 cup more than the 1 cup in the recipe. I followed another reviewer with the modified penuche icing and it was amazing! I am addicted to this cake now with the new icing. Bring to boil 1.5 Tbs butter and 1/4 cup brown sugar packed, stirring. Cool slighly and mix in 2 Tbs milk. Then mix in gradually until you have the consistency you want, up to 3/4 cup confectioner's sugar. Pour over cake. Delicious!!!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 28, 2008
This was a hit! I made it a few days early and kept it in the fridge and it was still moist and delicious. I made an icing using some cream cheese, confectioners sugar, a little milk and some of the leftover pumpkin. It was perfect!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 23, 2008
This is delicious, moist and flavorful. I added a mixture of chopped walnuts, brown sugar and cinnamon to the center of the cake. I then drizzled a cream cheese frosting glaze over the cake and added a sprinkling of more chopped walnuts. Everyone loved it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 22, 2008
This is such a great recipe! I served this at my sister's wedding shower along with a lemon poppyseed cake made with essentially the same recipe. I was in a rush when I made it and used too much pumpkin and it still turned out great. I melted cream cheese icing and poured it over the top and everyone just loved it!! I made 2 at the same time and put one in the freezer that I'm planning on serving at Thanksgiving.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by MAGGIE1179

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2008
This is moist and delicious. I used French Vanilla cake mix and Jell-o Pumpkin Spice pudding mix and it was awesome! For a glaze I mixed 5oz softened cream cheese, 1/2 cup powdered sugar, 1 1/2 tsp vanilla with ~3 tbs orange juice. YUMMY.
Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 12, 2008
Very moist cake! Made this last night for dessert and got lots of compliments. Followed the directions for the cake, baking for 50 min. Then drizzled cream cheese frosting (store bought) over the top.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Holly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 27, 2008
Made two of these this weekend. One for my mom's bday and one for work. It was a hit at both places. I've been asked to make this for Thanksgiving desert! I couldn't find butterscotch instant pudding so used butterscotch regular pudding and I didn't have pumpkin spice so I used ground cinnamon. This cake was so moist and delicious. I used the cream cheese glaze from the "Holiday Pumpkin Cake with Rum-Cream Cheese Glaze" recipe on this site but instead of Rum extract I used vanilla. This is a keeper and I will be making this many, many more times. Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?