The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 9, 2009
WOW this is good. I can't wait to make this for company, holidays, teachers, etc. I replaced 1/4 cup of the oil with applesauce. I used 1/4 tsp cinnamon and added 1 tsp pumpkin pie spice. It does fine without frosting (especially with pecans in it) but if you want to indulge I recommend the Cream Cheese frosting II (by Janni) from this site, made with PADDYDOG's changes (increasing vanilla & powdered sugar). The search is over, this is the perfect pumpkin cake & frosting.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 7, 2009
very good..made the cream cheese frosting II to go witht his.....very good...everyone ate it even my picky 6 year old and 4 year old :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Nov. 6, 2009
I used two 9" round cake pans for this recipe and the only change I made was suggested by other readers: cut oil down to 3/4 c. and add applesauce for the remainder. I noticed the CAN of pumpkin did not specify which size can. I believe it is referring to a 15 oz. can. I had a 29 oz. can and that seemed to be sufficient. Tasted moist and amazing! For a pretty presentation, use sliced almonds as petals for daisies, and your favorite colored M&M's, Resses or Skittles candies for the flowers center.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 5, 2009
I served this as a layer cake for my Dad's birthday and got rave reviews..."best cake I've ever tasted","fantastic". I substituted ginger and cloves for some of the cinnamon and iced it with maple cream cheese icing. It was a huge hit and will definitely make it again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Nov. 4, 2009
Very moist! I used applesauce & extra spices like others suggested. The only thing was I apparently lost my vanilla! It came out just fine w/o it though.
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Cooking Level: Intermediate

Home Town: Paragon, Indiana, USA
Living In: Martinsville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 4, 2009
Delicious , moist and just right...not too sweet. However, I would like to try making it with Unsweetened Apple butter next time. I used 1 & 3/4 cups of sugar only.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 3, 2009
Great recipe. I agree with the other reviewers that it calls for too much oil. I cut the oil down to 3/4c and added 1/4 cup of non fat yogurt and it came out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Nov. 1, 2009
What a perfect Halloween dessert! I used applesauce to replace half the oil and it was so moist and delicious. The only other thing I did was to add some nutmeg and a pinch of ginger...tasted just like pumpkin pie in a cake form. Frosted with cream cheese frosting...oh and baked it in a bundt pan. Beautiful presentation, thanks!
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Warrenton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
Took to my sister-in-law's for Halloween dinner. It was perfect. I did it in a bundt pan and frosted it with cream cheese frosting, tinted orange. Great recipe.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Nov. 1, 2009
This cake is so moist. For the oil I used 3/4c oil and 1/2c applesauce. Also my can of pumpkin was 15 oz so that is what I used and added 3 tsps of pumpkin spice. Baked in a 13x9 pan for 35 min. I made a 1/2 recipe Cream Cheese Frosting II from this site which was just the right amount for the cake. Will definitely be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
First off AMAZING! I made mine into cupcakes. It made exactly 24. Most of the reviews I read said to add applesauce in place of some of the oil, but since I didn't have any on hand I just added 1 cup oil and 1/4 cup water. THey were perfect! I then topped mine with Cream Cheese Frosting II from this site. A must try for the holidays! My inlaws had 2 each!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
I made this for the first time for a halloween party last night and the reviewers here did not fail me - thank you!! The cake was incredible and SO moist! (I omitted the walnuts and baked it in a bundt pan for 50-55 minutes.) A number of people asked for the recipe. Taking other reviewers advice, I used the Cream Cheese Frosting II recipe from here (adding an additional cup of confectioners sugar and doubled the vanilla extract to make it sweet). The combination was a big hit. This has become part of our family recipe collection.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 30, 2009
SUPER! I made it for my 4 year olds birthday for the more "adult" cake without icing. I made it in a bundt pan and cooked it longer and dusted it with powdered sugar. It was great. My son actually enjoyed it more than the homemade chocolate cake and icing I worked so hard on...sometimes less is more! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 28, 2009
Wonderful delicious cake! Very moist, made it for a friend for her birthday and added a vanilla glaze, which kept it even moist and gave it a sweet flavor! 5 stars - wonderful!!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 28, 2009
I have a recipe that is similar and much better. I always make that one so when I saw this one I thought it wouldn't hurt to try. Well having the other one for so many years....I must say that it is so much better. Will not make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 28, 2009
Cake is exceptionally moist and one I will make again. I did read reviews and used 2 tsp. of pumpkin pie spice which I would do again along with maybe another of cinnamon as this needs some spice. I also halved the cream cheese II frosting recipe recommended thankfully because it made enough to cover a sheet cake size cake or I would have had lots left over. I gave this recipe 4 stars instead of 5 due to the lack of spices but really enjoyed this cake and got lots of compliments at work on it. Great moist cake. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 27, 2009
Wow! The whole family loved this one. I've made it 3 times in the past few weeks. I use the 3/4 c. oil and 1/2 cup applesauce as recommended. I also use 3 tsp. of pumpkin pie spice instead of the cinnamon. And I top it with molasses spice cream cheese frosting. Yum! Thanks so much for sharing. I had a pumpkin bread recipe I liked, but this has taken top place in the rotation.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 26, 2009
The BEST pumpkin cake and a new favorite in the house! My husband, the baker, used the applesauce addition and made it a 3 layer cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 26, 2009
This cake is so moist and flavorful. Made it for a dinner party the other night and people loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 26, 2009
Excellent cake. Made a great 1st birthday cake! Changes: Butter instead of oil (same amount) 1/2 c apple butter (unseasoned) 2 tsp "Pumpkin pie spice" (otherwise it is really very bland) 3 tsp Cinnamon (we like it a lot, and it still was not overpowering in the recipe) I agree with the Creamcheese frosting recipe for the icing. Overall excellent!
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