Reviewed: Nov. 23, 2012

My daughter made this as a bundt cake for Thanksgiving and she did a great job! This cake was moist and very flavorful. She did omit the cloves and nuts. She also added a Simple Orange Glaze from this site which really gave this pumpkin cake another element. Very good! Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Nov. 14, 2012

AMAZING! My family and friends loved this recipe! It turned out very moist and flavorful. I doubled the recipe to make a 14 inch cake and it did the job! I would highly recommend this to anyone who loves pumpking flavored cake! :)

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Reviewer:

Debbizkit

Cooking Level: Expert

Living In: Orange, Virginia, USA

Reviewed: Nov. 14, 2012

I have made this recipe three times already for my family and plan to make it again for Thanksgiving. We love it! I did 1/2 c. of cinnamon applesauce and 1/2 c. of oil instead of 1 c. of oil. I also used 1/2 tsp. nutmeg instead of 1 tsp. because I had some really strong nutmeg from my food coop. I also left out the nuts because of my daughter's nut allergy. If you like spice cake and pumpkin pie, this bundt cake is the perfect choice for you! We like it served with a little whipped cream on top ;)

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Reviewer:

Cheryl

Reviewed: Oct. 25, 2012

Yummy! Made 12 cupcakes and one 9 inch round. 22 min at 350 was perfect for the cupcakes. Frosted with cream cheese frosting and put a candy corn on each one. Super easy and cute treat for our Harvest Cake walk at church.

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Reviewer:

Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

Reviewed: Jul. 16, 2012

This is the most moist, flavorful, pumpkin cake I have ever tasted. I made this cake for a co-worker who loves pumpkin anything for her birthday in March.....it was a huge hit...so moist and flavorful. In June I took it to a family reunion and it was the first dessert to go. The only think I did differently was make a "light" cream cheese frosting with 8 oz reduced fat cream cheese, 1 large pkg of instant vanilla pudding mix, 1 cup milk, 1 tsp vanilla and 7 oz reduced fat whipped topping (Cool Whip). Both times I served the icing on the side and people just put a dollop on top of their slice if they wanted it. Other than that, I followed the recipe exactly. Why mess with a great recipe?

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Reviewer:

GWENMBELL

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Feb. 8, 2012

My 8yr old gave it "2 billion thumbs up". I did make a couple small changes. I used 2.5 cups Butternut squash that had been BBQ'd. I also cut back the nutmeg to 2/3 tsp since I was using freshly grated. No nuts either. This is a wonderfully moist and flavourful cake.

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Reviewer:

Trea

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Windsor, Ontario, Canada

Reviewed: Dec. 10, 2011

i had to rate this cake. i really messed it up and it still came out moist and delish! first of all, i only had about 2/3 cup of oil so i threw in a couple of tbs. of sour cream. next, no cloves so i added extra cinnamon.i put in in my bundt pan in the oven and 5 mins later realized i didn't add the baking soda! so i dumped it back out in a bowl, stirred in the baking soda and returned it to the oven. i just knew i had ruined it but no! it was great and it stayed moist for several days.this was a big hit at my house. i will make it right the next time and i am sure we will like it even more! thanks for a great and easy recipe.

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