The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 16, 2007
As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!!
Was this review helpful? [ YES ]
133 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2007
I made these for a bake sale at work. All I heard all day was how wonderful the pumpkin cupcakes were. Co worker were very surprised on how easy the recipe was. Will use again for the next bale sale.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2007
We loved this cake. It is absolutely delicious! My entire family loved it. Very easy to make. Will definitely make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Kassie1099

Cooking Level: Expert

Home Town: Point Pleasant, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 12, 2007
This recipe should get 5 stars just for being quick and easy, but the cake is incredibly moist and delicious too! It literally took me about 10 minutes to mix it and get it in the oven. I used only a scant 1/2 cup of sugar, a whole 15 oz can of pumpkin, a little less than the 1/2 cup of oil (it doesn't need it, it's so moist), and 1/2 tsp each pumpkin pie spice & cinnamon. Baked it in a bundt pan for 50 minutes; topped it with Vanilla Glaze from this website (but it would be amazing with cream cheese frosting!). Took it to work and got rave reviews.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 8, 2007
Surprisingly my kids loved this. I didn't even put icing on them - I made them as cupcakes. I did add more spice, and subbed the veg. oil for applesauce.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 29, 2007
Really good cake mix cake. I used the whole 15oz can of pumpkin b/c I didn't want to waste any of it. Only used 1/2 c sugar and used pumpkin pie spice instead of cinammon. Next time I would use closer to a tablespoon of spice instead of a teaspoon (personal preference). Quick and easy and flavorful cake. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Christine
Reviewed: Sep. 13, 2007
THis was so delicious! i made them for my friends sweet sixteen and everyone loved them! instead of white sugar i used brown, used more pumpkin, used spice cake instead of white and iced with cream cheese icing! Perfecto!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 9, 2007
Made the recipe using spice cake mix. The cake is very moist. I do not recommend adding sugar and cinnamon. The cinnamon overpowers the taste of pumpkin and the sugar makes it very very sweet for my taste. Next time I make this I will omit the sugar and cinnamon. Overall very moist.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2007
This is a great cake. I did use the spice cake mix and only 1/2 cup of sugar,and a whole can of pumpkin, but followed everything else as suggested. I also made a cream cheese frosting for the top, and finely chopped 1/4 C. of walnuts and mixed 2 Tbl. brown sugar with a pinch of cinnamon and sprinkled it on top, what a great cake. I am the only woman where I work and all my "boys" loved this cake. I brought home an empty pan. Thanks for a really great cake. I will be making this one again. =)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Newark, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by April
Reviewed: Aug. 25, 2007
This cake was very easy to make and tasted just perfect. It was very rich in a lot of flavor, so rich in fact my family and I could only have a small piece of the cake. Although I did modify it by using the suggestions that others made for my final product like 1/2 cup sugar, spice cake mix, 2 tsp. cinnamon, 1/2 tsp. ground cloves, 1 tsp. nutmeg, 1 tsp. ground cinnamon. and whole can of pumpkin(15 oz). I will definently be using this recipe again. Thank you Michele :]
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by April

Cooking Level: Intermediate

Home Town: Atlantic City, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 9, 2007
Really good! I served it warm with cinnamon ice cream (found on allrecipes too) and it got rave reviews from everyone! Thanks :P
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 21, 2007
I followed other users' advice and modified the recipe a little bit. I downed my sugar to 1/2 cup and used light brown instead of white. I also used 1 3/4 cups (same as a 15 oz. can) pumpkin because I really love pumpkin. Also, to be cholesterol - free I substituted my eggs for whites only and used unsweetened applesauce instead of oil. The cake is super-moist and still light and fluffy! I will definitely be making this over and over! :D
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 3, 2007
Yes this dessert is very good, however it is an awful lot of work. I think next time I will just buy the cake mix!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 18, 2007
I made this last night and really enjoyed it. I took the advice of others by using a whole can of pumpkin, pumpkin pie spice and cinnamon, cutting down on the amount of sugar and using light brown sugar in place of white sugar. I baked it at 325 for about 50 min. I topped it off with some drizzled on glaze which it didn't even need. Thanks for sharing.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Suzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 26, 2006
I rated this recipe 3 stars when made as is. Having read the other reviews though, I decided to tweak it a little. I used spice cake mix, 1/2 c. sugar, omitted the cinnamon, and used a whole can of pumpkin. This modified recipe I would definitely rate 5 stars. I made it for Thanksgiving and it got rave reviews from my guests. Easy and delicious! I made a cream cheese glaze for it, but I think that was too much. Next time I'll go with a simple dollop of cool whip. I will definitely make this again, often!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 13, 2006
I made this for my Sunday School breakfast and people loved it. I only had 4 pieces to take home. It's very moist and not too sweet!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 10, 2006
Thank you Michele for a great pumpkin cake recipe. With the yellow cake mix added, it gives it just the right cakey flavor with the yummy pumpkin. I traded out the cinnamon for pumkin pie spice. Awesome!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by SH1MM3R
Reviewed: Nov. 1, 2006
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I also used 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves, for great results! I baked it in a bundt pan and it probably baked for 45 minutes, then I made a glaze of powdered sugar, vanilla, and milk. My co-workers raved about it, and my students devoured the rest!
Was this review helpful? [ YES ]
64 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 27, 2005
I made this cake once and also thought like the others that it wasn't very flavorful, but my sister in law makes it and she uses pumpkin pie filling instead of just pumpkin and hers turns out great.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 17, 2005
Very easy and delicious.I added a little nutmeg ,a 15 oz can of pumpkin instead of 1 cup and 5 more min. to cooking time. Try cream cheese icing or french vanilla cool whip, both are wonderful. I will add this cake to my dessert menu for Thanksgiving.
Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Chesterfield, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 61-80 (of 94) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?