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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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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kyladee

Cooking Level: Expert

Living In: Henderson, Kentucky, USA

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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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joyful

Cooking Level: Expert

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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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margies

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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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EricaD

Cooking Level: Expert

Home Town: Asheboro, North Carolina, USA

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Reviewed: Oct. 27, 2008

Tasted good, but not enough pumpkin or spice flavor for me.

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Noah Whey

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

Delicious!! I added the whole 15 oz can of pumpkin and used the recipe for cupcakes. Baked them at 350 degrees for 23 minutes and they were perfect. Topped them with canned cream cheese frosting and they were a hit! Highly recommend this easy recipe!

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KatieM

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Reviewed: Oct. 22, 2008

I made this for one of my roommate's birthdays and it was gone in a day. Another roommate requested the same cake for her birthday a week later! Soooo good. I did use spice cake mix, which seemed to work just great. Frosted it with the whipped cream cheese frosting from this site. To die for.

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Kristin

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2008

Excellent! Moist, easy, delicious.

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cjparenzini

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Reviewed: Oct. 9, 2008

Like others I used a spice cake mix. I reduced the sugar to 2/3 cup, doubled the pumpkin and added the cinn. I baked it in my bunt pan and it came out perfect! I made a cream cheese frosting, colored it orange and drizzled it over the top. To finish I filled the hole in the middle with pumpkin shaped candy. It looked wonderful and very festive!

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