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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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 4, 2004

Very good!!!! I couldn't find ground clove so I used 4 teaspoons of pumpkin pie spice instead. Next time i'll cut back a little on the sugar and use a little less oil.. cake was a little too sweet. and a little to moist.

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VIVMACK1

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Reviewed: Oct. 31, 2004

Everyone loved this--even those who are not fans of pumpkin pie. I baked it in a tube instead of bundt pan so that I could frost the top with a thick layer of cream cheese frosting. It was to die for! It took almost an extra 10 min baking than the recipe time, fyi. Great recipe!

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RPOVARCHUK

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Reviewed: Oct. 31, 2004

This cake was great, but absolutely extraordinary after it sat in the refrigerator overnight. I served it with a cream cheese allspice frosting. It was a hit!

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TISHC

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Reviewed: Oct. 31, 2004

This was great. Very moist, very dense. Even my mom liked it, and she hates pumpkin and walnuts. It was not nearly as sweet as I thought it would be, considering the amount of sugar. I added the vanilla frosting glaze variation from the "Pumpkin Cake with Orange Glaze" recipe, and it relly went well with the cake. The only modifications I made were: used 1/2 cup applesauce in place of half the oil, used 4 tsp. pumpkin pie spice in place of the spices, and added 1/2 cup raisins. Definitely a keeper!

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Cooking Mom

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Reviewed: Oct. 28, 2004

A fun, festive treat for Halloween. Excellent recipe - perfect anytime!

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BLMNY

Cooking Level: Beginning

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Reviewed: Oct. 28, 2004

One of my favorite cakes.. instead of making in a bundt pan I used 2 (9 in) round pans, omitted the walnuts in the batter and instead spread a walnut filling between the two layers then finished off with a cream cheese icing.

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NYBBLE

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Reviewed: Oct. 23, 2004

I have made this cake dozens of times, just as the recipe is written, and with or without chopped nuts. It's a favorite and I'm asked to make it ALL the TIME! I usually make a not too sweet cream cheese frosting with it, and it's fab!

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Annie

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Reviewed: Oct. 17, 2004

This cake bakes beautifully! I's moist with good festive flavour, too. It's a nice size and slices and presents perfectly. A good cake for guests or family, it's superb.

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GETYOURLEASH

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Reviewed: Oct. 8, 2004

WOW!!!! I don't care for pumpkin at all but this cake is scruptious!!! I am making it for a combination Thanksgiving and birthday for my father (who loves pumpkin pie). I am making a large loaf (16 by 4) and needed to double the recipe. It took nearly two hours to bake FYI should anyone want to do the same. I will use cream cheese icing to decorate with. I can't wait to present this one!!! Thank you for the recipe!!!!!!!!

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Jannet

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Reviewed: Dec. 30, 2003

This cake is excellent and so easy to make!!

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ROBYN9944

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Reviewed: Dec. 4, 2003

I made this last Christmas, but put it in loaf pans. It was a hit. I made 6 loaves, (2 loaves per receipe) and gave only 3 away as gifts because the others 3 never made it out the door! This year I need to find a way to leave out the eggs because my Mom is allergic to them, and I want to share some with her. If anyone has suggestions....! :D

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LITTLEREDHEN

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Reviewed: Nov. 24, 2003

I made this cake over the weekend, testing it out before Thanksgiving and it was a big hit! It is more breadlike but I liked it that way! I will be making it for Thanksgiving!

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Donna S

Cooking Level: Intermediate

Home Town: West Sayville, New York, USA

Living In: Baldwin, New York, USA

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Reviewed: Nov. 20, 2003

I made this recipe as cupcakes and everyone loved them! They bake faster than a full-size cake would, obviously, and yield about 24 cupcakes.

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TEXILE

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Reviewed: Oct. 27, 2003

This cake has really good favor. I do agree with previous reviews that it is more of a bread...it is very dense but delicious!

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2003

Pretty good. A little too much nutmeg for me. It is the predominate spice flavor in the cake. I substituted unsweetened applesauce for half of the oil and splenda granular for half of the sugar. I used the walnuts since I had some, but if I make this again I will definitely use my favorite nut -- the pecan. I was worried when the recipe did not say to grease and flour the pan, but the cake came out beautifully with only greasing the bundt pan. One coworker said it "was to die for!" Another, who is on a wheat-free diet, said "it was worth cheating for."

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Amy Schmelzer

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

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Reviewed: Oct. 10, 2003

A wonderful simple cake that's perfect for the fall.

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luv2bakecookies

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2003

This was a great cake it was moist and very easy to make. I made some alterations such as the oil instead of a cup I only did 1/2 and the rest was applesauce I also used fresh pumpkin instead of the canned varity, the fresh was awesome tasting I encourage you to try it. I added golden raisins instead of nuts I'll try both sometime. Thanks for this wonderful receipe D Adams I will enjoy passing this along to friends and family as gift's this holiday season

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ANGELDOE

Cooking Level: Expert

Home Town: Caldwell, Idaho, USA

Living In: Vernonia, Oregon, USA

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Reviewed: Sep. 5, 2003

Very good spice cake, not very pumpkin-y.

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BB34

Cooking Level: Expert

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Reviewed: Aug. 18, 2003

I made this recipe 2 days in a row, one for my neighbor, and it was outstanding! Very moist, flavorful and came out perfect both times. My kids ate and ate it...My neighbor and her very picky kids loved it too! Must go buy more pumpkin....yum yum!!

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JAIMEC

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