The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 10, 2009
VERY MOIST! My family loved it. I also increased the pumpkin, and decreased the sugar like others had recommended. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 4, 2009
This was amazing! I couldn't stop eating the muffins. It is super moist and the flavor is perfect! I did decrease the sugar to 1/2 c and used 15oz of pumpkin. Also added 2 tsp cinnamon, 1/2 tsp cloves and 1 tsp nutmeg. I will definently be making this again for the holidays!!!!
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Living In: Billings, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2009
Wonderful, moist cake. 'loved it so much, we made it two days in a row. I altered by adding to the recipe a mashed banana, about 1/2 tsp pumpkin pie spice and about 1 tbsp light brown sugar. And on top, I sprinkled a bit of dark brown sugar before baking. When served, we like to top it off also with some powdered sugar. This cake is great, thank you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 30, 2009
This cake was very moist and very yummy. I will make it again for sure!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 27, 2009
I added 1 tbsp of nutmeg, cinnamon and pumpk. spice. I used white cake mix.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2009
I made cupcakes instead of cake and it is so moist. Always a big hit with the family. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2009
I'VE MADE THIS CAKE SEVERAL TIMES TO TAKE TO WORK AND IT'S A "HIT" EVERY TIME. THE HARLEY GUYS I WORK WITH DEVOUR THIS WITHIN A FEW HOURS. THEY LOVE IT! THE ONLY THING I DID DIFFERENTLY WAS, I USED 3 TEASPOONS OF PUMPKIN PIE SPICE INSTEAD OF CINNAMON. THIS IS A GREAT TASTING AND VERY MOIST CAKE!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 21, 2009
very moist. I emptied one single serving size of applesauce into a 1/2 c measure cup and filled it the rest of the way with oil--still plenty moist. my husband said this was the best homemade cake he ever had and he usually only likes chocolate.
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Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA
Living In: Dexter, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 1, 2009
Our favorite cake EVER! I follow the recipe exactly and always use the Pillsbury yellow cake mix that contains pudding in the mix. This time I made the cream cheese frosting from this site and adored the end result. So soft and moist! Pumpkin haters can't even tell it contains pumpkin!
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dee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 1, 2009
I have made this cake several times and it comes out perfect every time. My kids love it. It's easy and delicious. I follow the recipe exactly.
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Cooking Level: Intermediate

Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 31, 2008
Oh yes. This was a winner. I sent it to my Mom, and she declared it a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 6, 2008
WOW! So easy and good. Did the 1/2 cup sugar and whole can of pumpkin as other reviewers suggested, baked it in a 9x13 pan 5 minutes longer and topped with homemade cream cheese icing. SO moist without being heavy. A bit more bland than I would like, so will try the spice cake mix next time. This recipe is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 30, 2008
My daughter & I made this the other day on the spur of the moment. We only had 1/2 box of yellow cake mix. I used 1/4 cup of Pumpkin Butter from Wm Sonoma. Used the whole can of pumpkin & also used a smaller amount of brown sugar. Baked 45 mins in Bundt pan. No frosting. Her husband LOVED this. I had it for breakfast & put it in the microwave for 15 sec & slathered it with butter. YUMMMM
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Tustin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 25, 2008
So moist and yummy! I used 1/2 cup sugar and a whole 15oz can of pumpkin like others had suggested. I then used the cream cheese frosting II on them. They taste so good they don't have to have frosting but the cream cheese frosting made them to die for! I made them as cupcakes and mini cupcakes. The mini baked for about 15 mins and the normal size for about 20 mins. They are great chilled in the fridge. I'm going to have some mini muffins for a thanksgiving hor duerve (spelling)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 15, 2008
Very easy and very delicious cake. I also used the entire 15oz can of pumpkin and only 1/2 cup of sugar. Even so I found it was a little sweet and next time I will try even less. I used 2 egg whites and 2 whole eggs,eye-balled the cinnamon and added nutmeg as well. The cakes were very light and not too pumpkin-y. I will be making this again!
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Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2008
I used 1.5 cups of fresh pumpkin and the flavor didn't come through. It tasted like a vanilla cupcake. Next time I'll use canned pumpkin. It might be more flavorful. The cupcake was very moist and delicious though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2008
I've been in search of a really good and easy pumpkin cake for this holiday season. I love pumpkin anything, so when I saw this recipe I knew it would be the one I try this year. I can hardly wait to smell it too.
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Cooking Level: Expert

Living In: Henderson, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 5, 2008
Delicious!! So moist and yummy. As other reviewers have suggested, I substituted unsweetened applesauce for all of the oil, and added more spices (1/2 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp allspice). I topped the cake with a basic vanilla frosting with cinnamon whipped in. Would be delicious with fresh whipped cream with cinnamon, too! I will definitely make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Nov. 2, 2008
I used this recipe to make a bundt cake. As other reviews have recommended, I used the spice cake recipe and 2/3 cup sugar. I topped it with a maple glaze recipe. This was a delicious combination!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 28, 2008
I made this exactly as it said and iced it with butter cream icing. My husband and I loved it so much we almost fought over the last piece. A very nice way to eat pumpkin other than in a pie.
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Cooking Level: Expert

Home Town: Asheboro, North Carolina, USA

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