Reviewed: Nov. 21, 2009

Improve your glaze for a pumpkin cake by adding 20 drops of yellow food coloring and 5 drops of red food coloring. It makes the prettiest pumpkin orange color!!

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Cara

Cooking Level: Beginning

Home Town: Vicksburg, Mississippi, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Nov. 18, 2009

I have an allergy to dairy products, so I'm always on the lookout for recipes that don't include them and this one is one of my favorites by far! I love pumpkin, but can't have most pumpkin pies, etc., so this makes a great subsitute. I'd definitely recommend using the full can of pumpkin like others suggested, reducing the amount of sugar and adding more pumpkin pie type spices. I just use Duncan Hines Classic Vanilla frosting from the can (there's no dairy in it) instead of cream cheese frosting and it still tastes great! I even introduced this recipe to my best friend and it's now a reoccuring treat at her family holiday parties, too!

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Vanessa R.

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Whittier, California, USA

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Reviewed: Nov. 15, 2009

This was like a cake version of pumpkin pie and I loved it! As someone else suggested, I used 15 oz. can of pumpkin instead of 1 cup. I added: 1 tsp. pumpkin pie spice, 1 tsp. nutmeg and 1/2 tsp. cloves and I baked in a bundt pan for 45 minutes. I would suggest making it a day ahead cause it's much tastier after it sits a while and although I tried a caramel glaze that I failed, this morning I'm having it with Cool Whip and that is all you need on this cake along with a cup of coffee. I'm making it again for Thanksgiving, putting it in my recipe gift books and THANK YOU FOR SHARING!

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Valerie Cuff

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Columbus, Ohio, USA

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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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Renaeja

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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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Angie

Living In: Billings, Montana, USA

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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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DBranch

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Reviewed: Sep. 30, 2009

This cake was very moist and very yummy. I will make it again for sure!

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Noah's Mom

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

I added 1 tbsp of nutmeg, cinnamon and pumpk. spice. I used white cake mix.

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nknepp

Cooking Level: Expert

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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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April

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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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HARLEY CHICK

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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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pdeldo

Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA

Living In: Dexter, Michigan, USA

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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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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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Tamara

Cooking Level: Intermediate

Living In: Hilliard, Ohio, USA

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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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mizrobin

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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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SHARSHAR1960

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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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Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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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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Care_ahhh

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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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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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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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WalkingStomach

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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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