Reviewed: Dec. 1, 2005

I made this the other day. I thought it might come out more like a muffin than a cake, and it did. It's a dense cake, but moist. I omitted the cloves because I don't like them. I also used chocolate chips instead of walnuts like the other user did. It's good, and everyone liked it, but I think it needs something else. Can't put my finger on it...maybe brown sugar? rum? Well, I'll probably just use this recipe for muffins...

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CYUMICKEY

Cooking Level: Expert

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Reviewed: Nov. 29, 2005

Great cake, easy to make. I have actually made it 13 times....that how easy it is to put together. I omitted the nuts (food allergies). I gave them as fall presents and everyone loved them. I didn't have all spice and replace it with pumpking pie spice, turn out great. I put less than a tsp of cloves because it was such a strong taste that after 13 times I adjusted it a little bit. But all around a great and so easy cake. Thanks

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JR-EGGE

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Reviewed: Nov. 25, 2005

I liked this cake very much....it is extremely moist, which I like, but others in my family thought it was a little 'too moist', almost doughy. I cooked it 10 min. more, but I think that's just the way the texture is supposed to be. Other than that little issue it's a wonderful cake perfect for fall.

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SUZYKILTZ

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Nov. 21, 2005

This cake is yummy, though too sweet for me. But the texture is wonderful and the spices are just right. I made it with chocolate chips instead of walnuts and it was really really good! Next time though i will cut down the sugar.

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jsargoo

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Reviewed: Nov. 18, 2005

This was the best pumpkin cake I have ever made, and my family loved it. Thank you for sharing this recipe.

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CJANEFOXY

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Lucerne Valley, California, USA

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Reviewed: Nov. 17, 2005

I was looking for a pumpkin cake recipe calling for a whole 15 oz can of pumpkin, so as to not adjust a recipe or waste any pumpkin. This was very good. I cut down on the sugar a bit (but should have left it the same) and I substituted 1/2 cup applesauce for part of the oil (good substitution). Also, I didn't have allspice so omitted it without adding more of the other spices....I should have though because it didn't have quite enough spice for me. I made cupcakes and they were a hit.

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go-red-sox

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Reviewed: Nov. 7, 2005

This recipe was really good. As others did, I used half apple sauce and half oil. But if I were to make it again I would cut down on the spices, there were too much and it took away from the pumpkin flavour, would also consider adding some crushed pineapple. I used freshly cooked cinderella pumpkin. Wish I knew how to make the texture not quite so dense? - anyone with ideas? I made a double batch and took one to work, with a cream cheese icing, it was a big hit! VERY EASY and quick to make. I will keep this and make it again.

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Naomi

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Reviewed: Oct. 30, 2005

WOW! I took this cake to a Halloween party last night and people I didn't even know were actually asking the hostess who had made it, and then seeking me out to tell me how delicious it was. The best part was that it was SO EASY TO MAKE!!!! p.s. I left out the walnuts due to a niece's food allergy.

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SUNNYSAL

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2005

This is a fantastic cake. I also use this recipe to make mini pumpkin muffins. Also great with cream cheese frosting. I have also made this recipe using applesauce to replace half the oil and found that it tastes just as delicious as the original recipe. Pecans also work well if you don't have walnuts on hand.

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JMWARNER

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Reviewed: Oct. 28, 2005

This cake is FANTASTIC!!! I love pumpkin, and this cake was a dream come true. It was a real hit with my family, and co-workers. It's the first time I've ever made homemade cake, and I was surprised at how moist and flavorful it was. Thank you for this recipe, it will become tradition in my house form now on!

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DaMango

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Reviewed: Oct. 28, 2005

This recipe is delicious! I made it for my friends and husband, and they raved about it. We ate it warm, with a little powdered sugar on top, and a large dollop of whipped cream. As my friend put it, "It tastes exactly like a pumpkin pie, but it's a cake!" The recipe said to sprinkle powdered sugar on top, but I was wondering if I should mix up some glaze instead, and I'm glad I didn't. The cake was sweet enough, and I think a glaze would have been overkill. This cake was awesome, and it now has a permanent spot in my recipe box. I will be making this recipe again, because it's perfect for the holidays!

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Melissa Lewis

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 29, 2005

This is one that is definitely going in my recipe box. Simple to make but sooooo yummy! Took it to work and was gone in less than an hour!

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JEN OLIN

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Reviewed: Feb. 16, 2005

Yummy! Easy and the perfect cake for anytime of the year!

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MARTINRAMMSTEIN

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Reviewed: Jan. 16, 2005

I took the advice of others and used 1/2 cup unsweetened appleasuce and 1/2 cup oil to cut back on the fat. And I also used 1 cup Splenda and 1 1/2 cups white sugar. Other than those 2 changes- I followed the recipe exactly. It turned out nicely--not too sweet- but great with confectioners sugar on top. I love pumpkin and I will use this recipe again.

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CAREYBUG

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Reviewed: Dec. 26, 2004

This cake was easy to make and went over well on Christmas Day. The texture is more of a denser, pumpkin bread than a cake but it has very nice flavor. It is reminiscent of a spice cake. I used a homemade cream cheese frosting with this cake. Will make again!

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kvmdragon

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

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Reviewed: Dec. 16, 2004

This is absolutely a superb cake. Made it for my Christmas Bunco and got great reviews. Definetly a keeper. Thank you :)

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Casandra Yaz

Cooking Level: Intermediate

Living In: Katy, Texas, USA

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Reviewed: Dec. 8, 2004

I made this for Thanksgiving and my whole (picky) family LOVED it! I was told to make two for Christmas!

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DAZEDANGEL2001

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2004

This was OUTSTANDING !!! I made it in a bundt cake and has a cream cheese/powdered sugar spread in the middle for anyone who wanted to add it. I will make this often.

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YAHMMY

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Reviewed: Nov. 26, 2004

Great pumpkin taste. Reminds me of pumpkin bread. The family liked it with no topping on it at all. It was very moist.

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ALLMARSH

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Reviewed: Nov. 5, 2004

Yummy, very delicious! I didn't have a bundt pan so I used 2-9" round cake pans, and it turned out fine. I ate it without any frosting and it was still yummy! The longer you let it sit, the better it gets! So don't eat it right when you take it out of the oven! And I used pumpkin pie filling spice, and that worked out fine, and I didn't add the last 1/2 c. of sugar, which was good. Well, enjoy!

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