Reviewed: Feb. 26, 2009

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SweetToothTiff

Cooking Level: Intermediate

Home Town: Winsted, Connecticut, USA

Living In: Uhrichsville, Ohio, USA

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

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ksue

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nenmonster

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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

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.]

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Wellington, Ohio, USA

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

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

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

Reviewed: Nov. 27, 2008

Very good recipe. I did not add any nuts, but did add a 1/2 teaspoon of pumpkin pie spice to bring out the pumpkin flavor. I also made whipped cream cheese frosting to frost the cake (8 oz. cream cheese, 1 cup powdered sugar, 1/8 tsp salt, 1 tsp vanilla, 1 1/2 cups heavy whipping cream - directions: whip cream first, then in a separate bowl combine all other ingredients, beat until smooth, and then fold in the whipped cream).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenjen3325

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

Reviewed: Nov. 25, 2008

Made this cake for my husband to take to work and everyone loved it! His mgr insisted that I make it again for their Christmas party. I found cake very easy to put together and bake. No problems at all and I followed the recipe to the "T".

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KRENEEA263

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

Reviewed: Nov. 17, 2008

This cake is FANTASTIC!! I will be making this again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom2Four

Cooking Level: Expert

Home Town: San Jose, California, USA

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

Reviewed: Nov. 2, 2008

Wow!! I made this cake for my husband's birthday (he LOVES anything pumpkin) and it was outstanding!!! He was completely impressed and it made for a delicious ending to a special birthday celebration! I made it in a 9X13 and then iced it with Cream Cheese Frosting...it's rich, sweet and SINFULLY GOOD! Let yourself splurge on this one - you won't be sad that you did!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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

Reviewed: Nov. 1, 2008

This was really yummy! The only change I made was to use half oil, half applesauce, and it was still very moist! I also reduced the temp to 325 halfway through because I was using a heavy dark bundt pan. I'll definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AUtiger86

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

Reviewed: Oct. 24, 2008

Oh. My. God. So dense. So moist. So deliciously pumpkiny. I followed the recipe pretty much exactly except that I only used cinnamon as I didn't have the other spices on hand. I made three 9x1 inch layers. So so so so so good. This is a permanent staple. You MUST try it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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

Reviewed: Oct. 1, 2008

This was amazing! I did use some applesauce to cut down on fat, but this doesn't cut down on flavor at all! Also, I didn't have cloves so I used more cinnamon, nutmeg and allspice. In reference to another review, allspice is not a combination of the other spices. the other spices can stand in for allspice as a substitute but Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry which is sundried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

betsey

Cooking Level: Intermediate

Living In: Franklin, Pennsylvania, USA

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

Reviewed: Jul. 15, 2008

Good. More like pumpkin bread. I used half oil/ half applesauce to cut the fat down. Very moist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

camgo

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

Reviewed: Jun. 29, 2008

This cake was phenomenal, and perfect for using up leftover pumpkin puree! I made the following changes: Cut oil in half and subbed in additional 1/2 cup pumpkin puree (for a total of 2 1/2 cups...slightly more than called for); Cut down sugar to 1 cup white, 2/3 cup brown; Added 1/4 tsp baking powder and 1/4 tsp ground ginger; Omitted cloves, allspice, and walnuts. This recipe was easy and fun to make (I didn't even need to break out the hand mixer...just used two forks). I agree with other reviews that it is somewhat like a pumpkin bread in texture...but a delicious, moist bread at that! I did not find this cake to be too dense or sweet. It is lighter than bread, with subtle, delicious flavor, and best served plain; I think any frosting would be too overpowering. I baked this in a flexible silicon bundt pan, lightly spritzed with nonstick cooking spray, for about 1 hr 15 min. I HIGHLY recommend the silicon pan because its flexibility prevents the cake from flaking off or sticking to the sides when removing. I believe that this recipe is impossible to mess up.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pinkpanther

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

Reviewed: May 10, 2008

I made this recipe using 2 - 9" Round Cake Pans and frosted with (Whipped Cream Cheese Frosting) from this web site. What a great recipe, our grand children loved it, even the picky 4 year old. Our thanks goes out to D. Adams. Iota

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iota

Cooking Level: Expert

Home Town: Bloomington, Minnesota, USA

Living In: Sobieski, Wisconsin, USA

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

Reviewed: Mar. 3, 2008

Doubled recipe and used 2 cups wheat flour, 1/3 cup each oat bran, wheat bran, and wheat germ. Last 2 cups of flour was the regular white stuff. I also used canola oil. Turned out Great! I added 1 cup rasins and wish I had omitted the nuts as I'm not a big fan of them in cake. Baked in two 9x13 pans for 35min. Topped with cream cheese frosting. Very moist and yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ajpense

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

Reviewed: Feb. 6, 2008

This is the first time I wanted to write a review . . . probably because it is the best recipe I have come across in years! I followed this recipe exactly and wouldn't change a thing. I did bake it in a 9x13 for 40 minutes and then frosted with cream cheese frosting. Wonderful - will make again and again!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

AJORDT

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

Reviewed: Jan. 7, 2008

Cake very moist-my husband said that it tasted like pumpkin bread. I left out the oil and substituted 1 C of melted butter and it turned out just fine. I also left out any glaze-seemed good enough on its own!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JenJ

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

Reviewed: Dec. 21, 2007

Simply love it, soft and moist as suggested! I cut down the sugar to 2 cups and omitted the allspice and walnuts, turned out just as good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JANELIM

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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

Reviewed: Dec. 12, 2007

I liked this cake, but I thought that the spices were off. Too much clove - it was overpowering. Next time I would eliminate the allspice, cut the clove in half, put in more cinnamon and a bit of ginger.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EMIMSY

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

Pumpkin Cake I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!