The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 25, 2009
This cake was delicious! I substituted by cutting the oil, as others suggested, by instead using 3/4 cup oil and 1/2 cup cinnamon applesauce and it came out so moist! I also added in dashes of pumpkin spice, cloves, and all spice; the outcome was incredibly rich. I used the "Cream Cheese Frosting II" from this site as well (!!). Will make again and again, especially when Thanksgiving rolls around!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 22, 2009
I made this cake for Thanksgiving and Christmas and received MANY requests for the recipe and also requests for me to make the cake for others as gifts. GREAT cake!!!
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Cooking Level: Expert

Home Town: Lake Placid, Florida, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 27, 2009
Just made this and it's awesome! The only thing that I changed was that I used homemade pumpkin puree instead of canned. I also halved the recipe and made cupcakes (I got a dozen, but I also overflowed the pan a bit). I topped it off with some cream cheese frosting and ate two while they were still warm. The pumpkin flavor is subtle and the texture of the cake is very light and moist. Perfect for when you want a taste of fall in the spring since this is an actual cake, and not dense like other recipes that are really more like muffins or a bread. I was afraid the cupcake was going to fall apart in my hand as I was eating it since it was so soft and airy! It's definitely not a spiced cake. The flavors are subtle, but the texture is perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.82 star rating.
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Reviewed: May 12, 2009
The cake was ok. I expected much better results. It definitely need more sugar and spice. I don't know if I'll make this recipe again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 6, 2009
This was delicious! It was very moist and the Cream Cheese Frosting II from this side finished it perfectly. If you like your pumpkin cake a little "spicier", add 1/2 tsp of nutmeg and cloves in addition to the cinnamon.
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Cooking Level: Intermediate

Home Town: Mitchell, Nebraska, USA
Living In: Greeley, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 28, 2009
Really, really good!! Extremely moist, very nice flavor. I also, like others, tweaked the oil amount - I used one cup of sweetened applesauce and 1/4 cup of canola oil, and then decreased the sugar to about 1 3/4 cups. I will make this again - everyone, kids included, liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 26, 2009
This is the best pumpkin cake/bread I've tried from this site, and I've tried a whole lot of them. I think I'm finally done trying new pumpkin recipes- I'll stick with this one. It has a great texture: not too dense, but not to light. The flavor is wonderful if you follow the suggestions to add extra cinnamon, cloves, nutmeg, and ginger. I definitely recommend you make this one with whole wheat flour. It gives it a nice, hearty texture and doesn't affect the flavor in any way.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 16, 2009
fantastic! Very moist and flavorful. I used 1/2 cup applesauce and 3/4 oil and substituted pumpkin pie mix for the canned pumpkin. It was perfect, baked in a bundt pan for 45 min and topped with warm cream cheese frosting. I will definitely make again. Even my picky boys loved it!
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Cooking Level: Intermediate

Home Town: Lodi, California, USA
Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 2, 2009
This was just okay. Based on the high rating I expected this to be amazing. I did follow other reviewers' advice and subbed 1/2 cup unsweetened applesauce for 1/2 cup of the oil and added a bit of pumpkin pie seasoning. I caught too much baking powder/soda taste. Next time I'll stick with my usual and just use spice cake mix from the store, with a bit of extra cinnamon tossed in. Thanks for the recipe though. **Just an update, the next day, the cupcakes tasted better, but unfortunately not as wonderful as I was hoping.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 18, 2009
I found that this made great cake batter that tasted really good after I added a lot more spices and sugar. I recommend you add spices and sugar to taste so the cake tastes better. Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Feb. 2, 2009
This is one of the best cakes...i made it twice during the holidays...i've included a picture of the one i did for thanksgiving....great recipe....i did double all the spices cause we like it a little stronger....
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Wrangell, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 20, 2009
I loved making this cake for the holidays. I take the suggestions of adding more spice and part applesauce. And I use the cream cheese icing recommended. My sister-in-law asks for it every holiday now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 16, 2009
The cake was fluffy, but moist, a hard combo to achieve. I substituted all whole wheat flour, used half the sugar, more pumpkin, then added dark chocolate pieces and pecans. Basically, it ended up being a high fiber, lower carb/sugar cake and despite my skepticism of healthy , it was really friggin good! It was eaten by friends in record time. And raved about. Who knew this could happen for the healthy version? I'd reccommend it to anyone.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 26, 2008
This is sooooo yummy. I took a few small dowels and poked holes in the top and drizzled a mixture of milk and powdered sugar all over it. I made this cake 3 days ago and it is still super-moist. Goes great with coffee in the mornings. I have had so many requests for this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 22, 2008
I got sooo many recipe requests from this cake!! Like others I used 3\4 cup of oil and added 1\2 cup of apple butter...YUM!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 19, 2008
I've made this cake 4 times since Thanksgiving. My sister-in-law has made her request to have it every Thanksgiving from now on, my Bunco group (11 ladies) requested the recipe after I served it when I hosted, it almost won me 1st place at my office dessert contest and have had a few other others ask for the recipe as well. I only made one slight change...I used 2 - 9" round cake pans and layered them with a homemade cream cheese icing in the center and for coating the whole cake. I was surprised how good it was b/c I don't like pumpkin (and neither do most of the people who ate it and requested the recipe!). It's so moist and has just the right amount of flavor...goes perfectly with homemade cream cheese icing. This definitely stays on my dessert rotation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 13, 2008
Absolutely moist and yummy! I made the recipe exactly as written but made 24 regular muffins and 12 mini muffins from this batch...didn't have the 12X18 and wasn't sure if my regular 13X9 would handle it...baked at 350 for 22 minutes as another reviewer did and that was just perfect!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Woodbridge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 12, 2008
This is more of a pumpkin bread for breakfast. It was great though. Everyone took a slice home for breakfast the next morning; I was too slow and I didn't even get a slice for myself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 11, 2008
Wow, this turned out great! I also followed the suggestions to sub 3/4 oil with applesauce and it turned out super duper moist! Top with a bit of cream cheese frosting and it was such a treat. Similar to carrot cake in flavor. I baked mine in medium muffin pans 350 degrees for 22 minutes and turned out great!
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 10, 2008
This is an excellent cake. It is very moist and easy to make! The only changes I made was adding some cloves, nutmeg, and ginger because I love spice. I will be making this very often!
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Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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