The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 18, 2008
Excellent! Moist, easy, delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Photo by Beth

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 5, 2008
I was impressed with this cake, but watch the baking time! I too used 15 ounce can of pumpkin and increased cinnamon, added nutmeg. It states to bake for 45 minutes, but my cake was done at @37 minutes. Since ovens are different, I would suggest checking the cake at 35 minutes, and add more time as needed. You do want the cake to be moist.
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Photo by JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA
Living In: Buckeye, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 24, 2008
Awesome! These were a huge hit with my friends & family!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 9, 2008
This cake is wonderful. The batter was very tasty.
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Photo by BABYHAWK25

Cooking Level: Intermediate

Living In: Newton, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 1, 2008
This is incredibly easy and one of the best cakes I've ever tasted! I am a big pumpkin fan and this satisfied me. I made the following changes: used a 9x13, 2tsp cinnamon, a whole can of pumpkin, reduced to sugar to 2/3cup, 1/2 tsp each of nutmeg and allspice and replaced oil with applesauce. EXTREMELY moist and tasty! Doesn't need icing but I cheated and used a tub of cream cheese frosting. Will absolutely make again....this has soared to my favorite recipes list!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Photo by Jill in Ankeny, IA
Reviewed: Jan. 26, 2008
When we made this cake we didn't have yellow cake mix on hand, so we substituted spice cake mix and did the rest according to instructions -- no need to add the traditional pumpkin pie spices as we'd planned. We then iced it with canned cream cheese frosting. It was delicious, moist, and tasted like a "scratch" cake with very little effort. We'll definitely use this one again!
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Photo by Jill in Ankeny, IA

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 27, 2007
This was a very good cake. We used a brown sugar and cream glaze for a topping. Very enjoyable.
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Photo by Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 10, 2007
I made this recipe awhile back for my sons pumkni patch day at school and the teachers said the cupcakes were the first items gone and parents and children wanted more, it was extremely moist and i've made it several times since then even on halloween friends devoured it before children could get to them. THEY ARE DELICISIOUS
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Photo by MrsDRS

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 9, 2007
I made this for a dessert buffet and it was popular. I thought the cake mix crumbs tasted like cake mix. I'd love to have a similar recipe that did not need a cake mix.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Barre, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 25, 2007
moist, easy to make and super yummy!! Will def. make this again! I also took the advice of others and added a hint of nutmeg, gave it that extra boost!
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Photo by elissa s

Cooking Level: Intermediate

Home Town: Mayo, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 24, 2007
My husband has asked for this cake over and over again since I made it. He LOVES it. This is a 5 star with the following tweaks....I used a whole can of pumpkin, reduced the sugar to barely 1/2 cup and added 1 tsp pumpkin pie seasoning, 1 tsp nutmeg, and 1/2 tsp cloves. It turned out just right. I used a bundt pan and baked 45 minutes. I topped it with a cream cheese frosting. I will continue to make this every year.
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JMS

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 23, 2007
I followed suit and "tailored" this recipe by adding 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp ground cloves and one more tsp of cinnamon. I cut the sugar to 1/2 cup, too. I will try it again with a sugar substitute and sugar combination. This got rave reviews at the office potluck and at home!
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Photo by Brenda W
Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 23, 2007
AWesome dessert very easy. My three year old had fun helping me put this together and he was very proud of the final results.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 21, 2007
I made this cake tonight as a "practice" for tomorrow night's Thanksgiving dessert, since I wasn't sure I'd like it. On the advice of other reviewers, I reduced the sugar to 2/3 cup and I used a whole 15 oz. can of pumpkin. I'm not sure this will last until tomorrow night! It is so moist and delicious it may get gobbled up tonight (pardon the pun)! But so what? It's very easy to make, and I can just whip up another one. Try this with a nice powdered sugar glaze. Simply dee-lish!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 21, 2007
Tasted REALLY good, the texture was odd however. I expected it to rise up more and be more cake-like. It was so moist and so dense it almost was like pumpkin PIE cake. But it tasted soooo good. I used more cinnamon and less sugar as other suggested. I also used a store bought Buttercreamm Icing as if it wasn't rich enough. yummy:-)
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Photo by BrennanX2

Cooking Level: Expert

Home Town: Severna Park, Maryland, USA
Living In: Clayton, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 18, 2007
This is super yummy and super easy! I whipped it up right before dinner, had it baking during dinner in a bundt pan = fresh out of the oven! I put a cream cheese frosting on top, I'd wait a bit until it cools more completely, most of the frosting slid right off, but it is SCRUMPTIOUS! My husband and I ate half of the cake last night. Give this recipe a shot!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2007
As others suggested we used the full can of pumpkin, reduced the sugar to 1/2 c, added 1/2 tsp of nutmeg and of ground cloves, added 10 min to bake time (used a bundt pan). and This was a huge hit at our house. We will make this again.
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Photo by M n J

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 9, 2007
I made cupcakes and they were done in 20 minutes at 350 degrees. I used the whole can of pumpkin and 1/2 cup of sugar. I also added 2 teaspons of cinnamon and 1/2 teaspoon of ground clove. Topped with Cream Cheese icing II and my husband loved it! He doesn't usually eat desserts, but he had 3 cupcakes!
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Photo by Allrecipes

Cooking Level: Expert

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