Today seemed like a good day to make this cake. I added mini choclate chips and a little more spices. I will be making this one again and again.

This is excellent! I substituted 1 cup of flour for whole wheat and 1/2 cup oil for applesauce and sprinkled walnuts on top before baking. Everyone loved it.

If you LOVE PUMPKIN - you have to make this. A delicious cake for Fall, but too delicious to only eat one season out of the year! I made mine in a Bundt pan - it made a big cake, but didn't overflow the pan while baking. Used 1/2 brown sugar - just personal preferance - and added a double dash of cloves. Since we also love cream cheese, I made a frosting that was more cheese taste than sugar (add less confectioner's sugar) and that brought together the pumpkin/cheese flavors perfectly. A really good dessert for family dinner or to take to the office. Works with the substitution of egg beaters/applesauce or add in of your choice - raisens/choc chips/toasted nuts. Easy, versatile and DELICOUS - can't ask for more than that!

Very good but I was expecting a little more. It is very moist but the center didn't cook all the way and the top was burning. May have been my oven. I would try it again.

I've made this cake at least four times this season and I may make it one more time. It is perfect, moist and yummy, and doesn't take much time to whip up at all.

This recipe is almost identical to one I make myself and is very good and never lasts long in our home. The key to keeping this cake from becoming hard and dry is to be sure to remove it from the oven as soon as its done. The brown sugar in it will burn and harden if left in too long. An excellent homemade icing for this cake is Cream Cheese Icing: 1 pkg. cream cheese (room temp), 1/2 stick unsalted butter (room temp) blended until smooth with a mixer. Add in confectioners sugar until you get your desired sweetness and texture. The easiest and best cream cheese icing I have ever tried. Excellent cake!

i made this for my thanksgiving table and it was breathtaking i will sure make it every year and a few times in the fall

Alright, but disappointed since there where such high reviews from others.....

VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without the raisins. I thought they were great. I've chopped the raisins in the past for other recipes to take away the little pockets of raisin texture so I'll do that next time for this. I served it with fresh whipped cream and crystallized ginger. I have a feeling that this would make fabulous muffins. This has a very strong pumpkin flavor (which I lurve). If you don't love pumpkin then keep recipe searching.

I was excited to come across this recipe because it is one that I can make for my grandson, who has dairy allergies...and has just discovered that he likes all things "pumpkin" and "sweet potatoes". I made this as written, but added a cup of Ghiradelli bittersweet chips to the batter before baking. This is a very good cake that gets better as it sits. Next time I make this I plan to add a teaspoon of pumpkin pie spice to add more depth. (I would also like to try this with a cream cheese frosting when not making this for my grandson.) Thank you, Jennifer, for sharing this recipe. My grandson ate two huge pieces and took half the cake home with him (he is only six), and he seems to enjoy the fact that he gets something made "special" just for him; I enjoy...and appreciate...the fact that good cooks like yourself share your recipes so that I can make my grandson "special" dishes!

I was excited to make this after reading the reviews, but I was very disappointed. I followed the recipe exactly and the cake was bland, not very moist and the outside was hard and tasteless.

Followed the recipe exactly and got an amazing cake! Not oily but moist and addictive. Definitely cake texture. It is, however, a LOT of batter and after filling my ring pan I also filled a 9X9 pan. Don't see the need for any icing - it's great as it is.

This was a wonderfully easy recipe and very yummy. I did change to half brown sugar and half regular sugar and also added nutmeg. Frosted it with a cream cheese frosting and it was delicious.

Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is.

this was nice - I added some chocolate chips and a chocolate frosting. My little son stuffed his face! Will definitely make again (sans the chocolate) for his daycare.

This is an awesome cake! I made it gluten free with 1/2 rice flour and 1/2 Bob's Red Mill GF All Purpose Baking Flour and also low fat, with Egg Beaters. I sprayed the bundt pan really well with Pam, then floured it with the mixture of gluten free flours I used in the cake and it just came right out of the pan. It was very moist and the cinnamon gave it a subtle, but satisfying flavor. Perfect with ice cream or whipped cream.

I served this at an office birthday party and received rave reviews! Several people asked for the recipe.