Reviewed: Nov. 6, 2007

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.

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73 users found this review helpful

Reviewer:

STEENY1

Reviewed: Nov. 24, 2006

Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice.

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54 users found this review helpful

Reviewer:

Alice

Reviewed: Dec. 9, 2000

I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat.

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38 users found this review helpful

Reviewer:

VICTORA GALLOWAY

Reviewed: Nov. 3, 2007

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.

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21 users found this review helpful

Reviewer:

foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Reviewed: Nov. 30, 2003

so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten so many requests for the recipe - the cake is not too sweet for those watching their sugar intake, i love it! =) thanks!

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16 users found this review helpful

Reviewer:

SILLIANA

Reviewed: Sep. 13, 2000

Thanks for the recipe, it was quick,easy and delicious. Very moist, I'll definitely make it many more times over this fall season since my son had a good crop of pumpkins. It is the type of cake that goes good ANYTIME!

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13 users found this review helpful

Reviewer:

CHARTREUSE

Reviewed: Oct. 21, 2006

Added a 6 oz. bag od craisins (dried cranberries) and 1 T. Butterscotch Liquer- - -now thats good eats:-)

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12 users found this review helpful

Reviewer:

BARB326

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Norco, California, USA

Reviewed: Aug. 4, 2006

Delicious! I used one 15 oz can of pumpkin puree. This does indeed taste like pumpkin bread and I agree with other reviewers that this tastes great wtih cream cheese frosting. I originally made this to clean out my cupboard and use up the pumpkin, but will be sure to use this recipe every fall. Thanks!

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12 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Oct. 26, 2007

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.

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11 users found this review helpful

Reviewer:

celiacgirl

Reviewed: Mar. 7, 2011

This was very good. I used 1/2 c. of oil and 1 c. unsweetened applesauce, and I added about 3/4 c. dried cranberries. I received lots of compliments on it. Thanks for the idea!

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9 users found this review helpful