Reviewed: Nov. 25, 2009

YUM! This is so tasty; not too sweet- perfect with a cup of tea. I made a couple of minor changes: I reduced the oil to 1 cup, used 1/2 brown sugar and 1/2 white, and added 1 t nutmeg and 1 t ginger. It came out of the pan perfectly and tastes great! A keeper, for sure! (my baking time was about 50 min.)

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Tegan W.

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

Easy, moist, delicious... Fantastic!!! Thanks Jennifer!!!

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gus

Cooking Level: Intermediate

Living In: Madrid, Madrid, Spain

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Reviewed: Nov. 20, 2009

This was very tasty. I always try to cut out some or all of the oil/butter. I used half butter and half applesauce. I don't know if this is what made the cake really heavy or if it was something else. I followed the rest of this recipe to the letter. I made it yesterday and it is almost gone already so there is no complaints from my family!! Great seasonal taste. =)

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dcfroggy

Cooking Level: Expert

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Reviewed: Nov. 13, 2009

Yum

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Nov. 13, 2009

Try using 1/2 cup applesauce, 1/2 cup light sour cream, and 1/2 cup oil to replace the 1 1/2 cups oil. A truly moist and tasty cake. (I increased the spices as well - extra cinnamon, and nutmeg.)(And extra nuts, of course.)

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cindysue

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Reviewed: Nov. 12, 2009

I give it 4 stars because I think it needed a bit more than 10X (confectioners') sugar for frosting. I made it in a bundt pan, using pecans instead of walnuts. I drizzled a glaze over the cake made from 10X, maple syrup, maple extract and half and half to thin it. I topped the glaze with more nuts. My family said it was five stars with the added topping. The cake itself is wonderful...moist and not too sweet, and it could not be easier. I'll make it often.

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Nov. 9, 2009

Very moist. Also good with cream cheese icing.

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Alyssia

Home Town: Hanover, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

this cake was delicious! i'll definetely make this recipe again!

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k.topia

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Reviewed: Oct. 27, 2009

While this turned out very pretty we all thought it rather bland tasting. I made this several days ago and had to toss the rest of the cake (over half) since it didn't get eaten, a rarity at this house. I left the nuts out, but that didn't affect the cake enough to alter my rating. Sorry this just didn't work for us.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 21, 2009

I made this cake for my daughter's baby shower. Everyone loved it!! My 3 year old Grandson had 2 pieces! I also cut down on the oil by using half oil half applesauce and cut the sugar a bit too. Instead of icing the cake with the traditional cream cheese, I iced it with whipped cream. Just like pumpkin pie! There wasn't any left!

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Reneessweetshoppe

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Reviewed: Oct. 17, 2009

I was disappointed with this recipe. The cake was definitely moist, but I feel it lacked flavor. I was expecting the cake to taste like pumpkin. It didn't. If I were to make this again, I would use much less oil and add some pumpkin pie spice, cloves, etc.

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njcooker

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Reviewed: Oct. 5, 2009

A winner. Very moist! I drizzled a maple glaze over it. A great fall dessert.

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Cody

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Reviewed: Sep. 18, 2009

This turned out wonderful. I used a pumpkin shaped muffin pan and the mini pumpkin cakes were adorable as well as delicious. I did not add the nuts however and I used cream cheese frosting instead of powdered sugar. I served these at a party along with a pound cake recipe I found on here and everyone loved both. I will definitely be making this again.

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**Faith**

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Reviewed: Dec. 20, 2008

One bite and my dude said "This is a keeper." It came out delicious. It is very moist and full of flavor. I added 1/2 a teaspoon of pumpkin pie spice. Will be making this again.

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Lilgenab

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Reviewed: Dec. 17, 2008

I maded this cake without the nuts and it was still fantastic!!! It actually tasted better a couple days later. Followed the recipe to a t and had a beautiful tall cake-no icing needed.

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Kathy

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Reviewed: Dec. 6, 2008

I made this cake for my dad's bithday, and he loved it. Instad of mafing a roll cake I baked in a 9x13 cake pan for 30min. and it was perfect. I topped it off with a Cream Cheese icing. It was a hit with the party.

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Sky

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Reviewed: Nov. 25, 2008

When I halved the recipe it came out very moist. When I made the whole recipe 2 days later for a job function it came out dry. Not happy.

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Butta

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Reviewed: Nov. 19, 2008

Simple and easy recipe, impressive results. I only made one alteration during baking: 1 cup oil, 1/c applesauce to replace the original amount of oil. After it cooled I drizzled it with a streusel type topping of melted butter, powdered sugar and cinnamon. I made this for a PTO event and 6 people asked for the recipe.

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