Reviewed: Nov. 4, 2009

This is a wonderful recipe! I read through a lot of the reviews with all the changes people have made, but decided to give it a try with just the ingredients listed, and it turned out delicious! I was a little concerned mine would be a little "gooey" since I used fresh pureed pumpkin rather than canned, but it is just very moist, and not doughy at all. I baked it in a 9x13 cake pan for about 45 minutes, versus the bunt pan. Great cake! Will definitely make this again! Thanks!

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Whitney

Cooking Level: Beginning

Home Town: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 1, 2009

tender moist cake.it seems more suited for a loaf bread though.i will definately use it again as a bread by using less sugar.

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jam

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Reviewed: Oct. 31, 2009

This cake recipe is perfect as submitted, and requires no changes at all! To the lady who wondered why Allspice was included. Allspice is not a mixture of spices as she mistakenly believes but is, instead, a spice of its own -- often used in Jamaican cooking. I always add a generous dash of it to pumpkin pie, in spite of all of the other spices. Its addition provides an extra bit of verve.

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Hepzibah

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Reviewed: Oct. 27, 2009

Made this cake for a co-worker's birthday who likes anything pumpkin. It turned out beautifully and had a lovely pumpkin spice flavor. I made the cream cheese frosting from this site & made it orange and drizzled the frosting on the top. Also frosted an ice cream cone in green frosting and placed it upside down in the center of the bundt cake. It was a beautiful pumpkin flavored pumpkin cake & my co-worked loved it!!

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sunflowergirl13

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 23, 2009

I made this cake for my friend's birthday when his request was "something pumpkin" as he has a fall birthday. This cake is AMAZING. I made it as written, the only change was instead of 4 tsp of each spice, I used 4 tsp. of pumpkin spice (which includes all four spices)and it worked beautifully. I made the cake in two 9" pans so that cut the baking time down to 30 min. I made a honey spice buttercream frosting and that was literally the "icing on the cake!" I bake often and this is by far my favorite recipe. I've already been asked to make this for Thanksgiving and had several requests for the recipe. Definitely a hit!

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Meghan

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Reviewed: Oct. 20, 2009

All the way to 5 stars for this! Except I made it in a big bundt pan. And...and...after making it with the pumpkin, I used apple sauce...it was fantastic! Then I used cooked mashed plums....excellent! And when I ran out of vanilla, I used almond extract....a winner! Down side? ....I've been requested to make another one for the community fund raiser! Word gets around....but I don't mind...I love this recipe!

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Rindge 6

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Reviewed: Oct. 19, 2009

GREAT! This time of year I am on the hunt for good pumpkin recipes. This one intreeged me because it called for 1/2 a can which is more than most call for, and had a lot of spices which also was great. I added a few white chocolate chips as well as dried cheeries. They were a hit. One trick, don't overbake them!

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LARARIOS

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Reviewed: Oct. 18, 2009

Yum! What a wonderful dessert for Fall! I added chocolate chips, which are a nice complement. I really like the presentation of the bundt pan for this cake. Thanks for posting!

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ELENA1679

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Frisco, Texas, USA

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Reviewed: Oct. 18, 2009

This was fantastic! I did use 1/2 c unsweetened applesauce and decreased oil by 1/2 cup. I added a cup of chocolate chips and topped it with cream cheese frosting. It was a hit!

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CathyCF

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Reviewed: Oct. 12, 2009

Great tasting, moist cake. The spices really come through. I would recommend cream cheese frosting as a fantastic compliment. The best part though is the presentation. Make 2 bundt cakes, flip one over on top of the other and frost to look like a full 3D pumpkin. It will feed a crowd and they will love it. I made one for an office Halloween party and it is now legendary - The Great Pumpkin cake! I am making it again this year.

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IronChefHarvey

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 4, 2009

So good. I reduced the sugar as well and used applesauce for 1/4c of the oil.

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Andrea

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Reviewed: Sep. 29, 2009

Fantastic fall cake. I replaced the oil completely with applesauce and used a little (maybe 1/4 cup) less sugar than called for. Probably would have been good with just 2 cups of sugar. I also replaced the flour with sorghum flour (gluten free) which worked just fine. The blend of spices was delicious, especially as I am a big fan of fall spices. I whipped up a little cream cheese glaze to drizzle over it which turned out okay. It didn't add much of a cream cheese taste, just sugary, but it looked nice. Roommates liked this cake a lot.

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lumberjole

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Reviewed: Sep. 10, 2009

Yummy yummy all I changed was I added chocolate chips.

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epdahl

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Reviewed: Apr. 19, 2009

Really really good. I replaced half of the oil with applesauce and doubled up on the spices. Yummy

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HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 7, 2009

Very moist. Delicious. (And I don't like pumpkin!) I only made a few substitutions: used a cup of applesauce instead of the oil, the equivalency of egg substitute for the eggs, and 2 tsp allspice instead of 1 allspice and 1 cloves (I didn't have any cloves). I would love to try it with chopped nuts next time. Thanks for the great recipe.

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gleered

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Reviewed: Feb. 26, 2009

This was a good recipe. I didn't add the nuts. The cake was very moist and tasty.

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SweetToothTiff

Cooking Level: Intermediate

Home Town: Winsted, Connecticut, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Feb. 8, 2009

Wow! Great cake, or bread if you want to bake it in loaf pans. I don't like to change recipes that are submitted too often, but I did change a couple of things. I don't like cloves or nutmeg, so I add two teaspoons cinnamon and 1 teaspoon allspice for the spices. Did I mention I like cinnamon? I only had canola oil and I think it comes out moister with it. Great recipe, thanks for sharing!I've made it twice in one week.

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ksue

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jan. 24, 2009

This cake was moist, tasty, and a huge hit at work! I had tons of requests for this recipe. I bumped up the spices a bit but otherwise followed the recipe exactly, and baked it in a bundt pan. I'll be making this again and again!

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Nenmonster

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 15, 2008

This cake was so easy to make and it turned out fabulous! Very moist with a smooth pumpkin pie/spice cake flavor. The cake is not lite & fluffy...it's a little heavy but very good. I drizzled cream cheese glaze over the warm cake and it enhanced the flavors even more. Tasted a lot like a pumpkin roll without all the fuss. Definitely a keeper! I think I will add fresh cranberries to the batter & sprinkle the baked top of cake with chopped pecans when I make this for Christmas just to make it a little more special. [basic cream cheese glaze- 4-oz. cream cheese-softened, 2 cups powdered sugar, 1 tablespoon butter-softened, 1 tsp vanilla extract, mix till there are no lumps and add enough milk to make it a glaze constancy about 2 Tblsp.]

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LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Wellington, Ohio, USA

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Reviewed: Dec. 2, 2008

YUM! Made this into cupcakes for my daughter's 1st birthday party. I added chocolate chips to the "adult" cupcakes. Delish!

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Jennifer

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