Reviewed: Dec. 11, 2007

Very moist and dense. I used apple sauce for the oil and 3/4 c. egg substitute. One cup each of granulated and brown sugar is sweet enough.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

I followed the recipe exactly, and it came out wonderfully moist. However, the spices were a bit overpowering for me. This cake is perfect for those who prefer a nice, strong flavor.

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JocelynEva

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: La Quinta, California, USA

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Reviewed: Nov. 20, 2007

Not my favorite cake recipe. It doesn't work well with typical subsitutions to lighten it up (applesauce for half the fat, splenda for half the sugar). It is probably as written, but I won't try it again.

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shawnessym

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

Fabulous!I made this for a frien to take to a "pumpkin festival".I used 2 pyrex bowls levelled them abd inverted one on top of the other I sliced the tops and stuck them to the sides of the ball to make ridges. I frosted everything with Ricks butter cream. When I made a second one for my family I used the "Best Buttercream Frosting" which was a not too sweet perfect compliment for this cake. Both frosting recipes are from this site, and I made sure to read the reviews before makeing them, great tips there.

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Carriescows

Cooking Level: Expert

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Reviewed: Nov. 16, 2007

Really easy recipe. I made this for my mom's coworkers, so I didn't actually have a piece but it smelled heavenly and I heard very nice reviews. Also, I was very glad that the recipe used an entire can; a lot of the recipes on Libby's website didn't and I didn't want left over pumpkin.

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Anita

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 10, 2007

Oh this was soooo good! Very easy to make, I didn't sift and it was still delicious! I baked it in 2 8" square pans for about 50 mins. This recipe was great even without the frosting (I used a cream cheese frosting).

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Nelliehaw

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Nov. 10, 2007

I am ratign this pumkin cake with 5 stars because my husband and co workers love it. I do not like pumpkin cake so of course, it wasn't good for me. :) It is very easy to make and pretty reasonable price wise to bake.

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Michelle

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 9, 2007

This is a really good cake--very moist, and it actually gets better later in the week. I used a cup of brown sugar and a cup of white sugar. Also, I didn't use the allspice (I was out), but I will next time. It was heavy on pumpkin taste and low on spice without it. I'm going to try swapping the oil for apple sauce and see how that works.

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kpaigel

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 7, 2007

Oh my GOODNESS!! I wish I could rate this recipe more than 5 stars! It was DELICIOUS!!! Everyone LOVED it! Thank you!! I made it into a "pumpkin" using 2 bundt cakes. I frosted it w/a cool whip/van pudding frosting. YUMMMY.

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TamiN

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Reviewed: Nov. 7, 2007

I made no changes to this as I saw no need to. Looking at the recipe, the combination of ingredients, especially the spices, seemed just right-and they were. No applesauce, no reduction of oil for me-if you're gonna eat cake, eat cake! It isn't supposed to be healthy, just a nice treat! Neither did I add raisins or nuts, even though both would be good. Just wanted a pure and simple pumpkin cake. This one delights - tender, soft crumb, not too sweet, and a pleasant blend of spices, none of them overpowering. I baked them in mini pumpkin pans, then decorated them with tinted orange and green Butter Cream Frosting II from this site. The end result was autumn bliss- smooth, silky little pumpkin cakes that are melt-in-your mouth good. Hubby and his staff gobbled up all 23! (out of 24... I had to taste-test one of them, right?)

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 3, 2007

This has become my favorite pumpkin recipe. I made it last fall and now can't wait till i have a reason to make it again. Yummy.

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chrisdavi

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Reviewed: Nov. 2, 2007

I made this for my nephews 1st birthday. He is a Halloween baby. Used 2 cups fresh pumpkin and everybody raved about this cake. I made in a bundt pan and used the real pumpkin stem in the middle. Great recipe.

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Patty from Las Vegas

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 31, 2007

Mmmmmmmmm. This recipe was made for Fall. The spices in it are the perfect combo and the cake is so light and fluffy. I used this recipe to make little cakes in my William Sonama Pumpkin Patch pan.

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Kauai17

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 29, 2007

This cake was great!!! Very Moist, my family loved it. The only thing I did different was to make an almond glaze.

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Lisamom5

Cooking Level: Expert

Living In: Towanda, Pennsylvania, USA

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Reviewed: Oct. 29, 2007

I will keep this recipie around for years! I now have another reason to look forward to fall. I topped half with chocolate creme chess icing (find recipe on this site) and left half plain, and the entire side with icing was gone before anyone even touched the plan side. Will ice every time now. Thanks!

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Shanna

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 17, 2007

Friends and Family love this recipe! I add about a cup of crushed walnuts to the batter and use the Libby Pumpkin Roll filling recipe as my icing topped with crushed walnuts as well! Wonderful fall/winter holiday treat!

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stacey52383

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Reviewed: Oct. 16, 2007

These were fantastic! The only changes I made was to substitute half brown sugar and half whole wheat flour. And a little extra cinnamon. Very heavy and flavorful. We made mini pumpkin-shaped cakes and decorated them like jack-o-lanterns!

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Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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Reviewed: Oct. 8, 2007

I omitted the allspice (didn't have any) and used fewer cloves and it was yummy.

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sgb33

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Reviewed: Sep. 3, 2007

This is the recipe you want for dense, moist, spice cake. I used it to make two small bundt cakes, placed the flat ends together to make a pumpkin, and iced it with an orange buttercream frosting. The cake took the stacking and heavy frosting without collapsing or shedding a bunch of crumbs. The pumpkin was real cute, too!

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KT

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Reviewed: Aug. 31, 2007

This is a great cake, moist, not too sweet, spicy and healthy. I used have whole wheat flour and 1 cup of Splenda instead of all white sugar. I also added a couple of tablespoons of molasses, fresh ground ginger, and 3 tablespoons of ground flax seeds, I used almonds instead of walnuts. My cake turned out great. I will make this again.

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