Reviewed: Nov. 22, 2009

everyone loved this moist cake! Will def make again!

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SCOOPS44

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Reviewed: Nov. 15, 2009

This was so good! I added about a cup and a half of chocolate chips and topped with cream cheese frosting. I will be making this again!

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Nov. 7, 2009

The pumpkin flavor I have been looking for! I used instant vanilla pudding because that's what I had and doubled the pumpkin pie spices and it came out moist with a delicious pumpkin flavor! Perfect cake for autumn, I'm enjoying it now with some hot tea for breakfast. It was done after exactly 55 min for me in a silicone bundt pan. I love how easy it was to throw together. This will be making an appearance at my Thanksgiving table!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Nov. 6, 2009

This is delicious and SO simple. I made it even easier by using spice cake mix rather than yellow, and omitting the pumpkin pie spice (since the spices were already in the cake mix). I'm sure the other way would work, too, though. Very moist and dense (in a good way). Basically, tastes like pumpkin bread. Made it for a Halloween party, and everyone raved about it!

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Kathleen

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Reviewed: Nov. 5, 2009

SO GOOD!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 17, 2009

I have been using this recipe for 2 years now. I also use sugar-free pudding, but I do add 1 cup of chocolate chips. Also, instead of frosting I sift powdered sugar over it. The cake is so moist you really don't need frosting. We like to warm it up for 15-20 seconds in the microwave before eating. Love it!

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Smiley

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Reviewed: Oct. 11, 2009

I followed this recipe exactly as written. I didn't care for it. It tasted too fake (I think it was the butterscotch pudding). I won't make this again.

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jodiann4

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

I only had vanilla instant pudding on hand, so I added that instead of butterscotch. I also added cinnamon, nutmeg and ground cloves to this. Let the cake sit overnight to soak up the flavors, AMAZING!

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loves2cook

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Reviewed: Oct. 10, 2009

so, so good. I followed the recipe exactly except for using sugar-free pudding instead of regular and sugaring my pan (I know, it seems counter-intuitive, but hey, save your calories where you can, lol) like another member suggested. Really, I can't say enough... I'll never make a different pumpkin cake!

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CHICA427

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Reviewed: Oct. 9, 2009

We really enjoyed this one! It was moist and just plain right out good. All three of my kids loved it! Thanks so much for sharing your recipe!!

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Sammy

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

I made this cake last night and followed the directions to the letter, I was not that impressed with anything about it. It is only so so, tasted ok, baked up ok, nothing amazing about it. Also tried it both with whipped cream and a cream cheese glaze suggested by one of the other reviews. No one in the house was impressed.

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JJ

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Reviewed: Sep. 21, 2009

As I expected from a pudding-enhanced cake mix, this was a very moist cake - no surprise. What I didn't expect was how well this recipe was able to mask that tell-tale cake mix taste! (Maybe it was the butter recipe cake mix I used?) I doubled the amount of pumpkin pie spice and it turned out to be the perfect amount. This is not as sweet as most cake mix cakes, most likely because of the pumpkin, so I'm glad I chose a substantial cream cheese glaze which was the perfect complement - 4 ozs. cream cheese, 1 T. butter, 2 c. powdered sugar, 1/2 tsp. vanilla and 2-3 T. milk - enough to make it thick yet still pourable. This is a pretty, pleasantly spiced, and unmistakably pumpkin cake, and one that cries out for a cream cheese frosting or glaze. Note: Be cautious on the baking time - I set my oven for 45 minutes and it was done!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 7, 2009

Oh my goodness, this was so delicious! I'm a huge fan of pumpkin, and this just made my day! I used a French Vanilla Cake Mix, and vanilla fat free pudding. I used applesauce and eggwhites to make the cake fat free, and used free cool whip for frosting. Will definitely be making this again!!

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Lilly

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Reviewed: Aug. 6, 2009

Great recipe! Super moist! The family loved it! Thanks!

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Regina

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Reviewed: Jul. 28, 2009

I added a cup of raisins and a cup of pecans that really gave it a boost!

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smharr00

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Reviewed: May 30, 2009

This cake is moist and wonderful...My family loves pumpkin, so this will be a wonderful addition to our pumpkin recipes.

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SWISSMISS47

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Reviewed: Apr. 20, 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.

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Rayc441

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 26, 2009

Very light! I picked up sugar free pudding by mistake...less calories! Thanks for the recipe~

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Mar. 15, 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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 9, 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!

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gigi

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Pumpkin Bundt Cake

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