Very, very moist and delicious. Does not need frosting! I used applesauce--3/4 cup and 1/2 cup oil. I added 1/2 tsp. ground cloves, and 1/4 tsp. ground ginger. My entire family loved it, even my 5 and 2 year olds! Baked as a bundt cake for 45 minutes, or yields approximately 28 muffins (3/4 full), baked for 18-20 minutes.

Really moist and tasty. I added a bit more cinnamon along with some nutmeg and a touch of clove. The cake was still somewhat mild in flavor but it was a nice contrast to the rich, sweet cream cheese icing. I did use the walnuts and think they add a lot to the flavor as well as the texture of the cake. A keeper for sure!

I halved this recipe and used an 8x8 dish. I eliminated the cinnamon and used 1 teaspoon pumpkin pie spice in its place. This took 35 minutes to bake (center was not cooked through at 30 minutes). I used nutty cream cheese frosting (from this site) and topped with a handful of chopped walnuts. It was SO GOOD and MOIST! My family went back for seconds!

The texture was okay, but the flavor was flat ... if I tried this again I'd probably substitute butter and maybe some milk for all that tasteless vegetable oil. I want flavor with my fat calories, darnit.

I followed the recipe exactly and the cake was moist and delicious. So addictive with cream cheese frosting! I wouldn't have minded a bit stronger pumpkin flavor though. The flavor is similar to spice cake box mixes.

I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! Everybody raved about this cake after dinner, I'll make this again!

This is very good and was loved by everyone following our Christmas dinner. I followed other reviewer's suggestions and put 3/4 cup of oil and 1/2 cup unsweetened applesauce instead of all that oil. I also added a tad of nutmeg (maybe would have experiemented with more spices if I had the time). Made it in a bundt pan which took longer to bake, but it came out beautifully. Also, used the Cream Cheese Frosting II from this site. Turned out great! Will definitely make again!

Always get rave reviews when I make this cake. My Mom loves it so much-- she requests it as her bday cake.

AMAZING! Followed the modifications by adding spices. I think my 3 year old (who eats nothing)summed it up best when he had a full blown tantrum when told he could not have a THIRD piece! Everyone at our holiday dinner raved about this cake. We used the cream cheese II frosting.

Yummy, texture changes dramatically when refrigerated, much better left out!

nice...made with whipped cream cheese frosting recipe from this site; I received many kudos!

I only needed a small dessert so I cut this in half. It was still wonderful. I made it in an 8x8 pan. Frosted it with cream cheese frosting and topped it with Craisins and pecans. It was a hit. Will definitely make this again.

I used part applesauce as suggested and it was wonderful - very moist! Topped with cream cheese frosting and it was a hit.

I cut the rcipe down to 7 servings. Instead of substituting applesauce for some of the oil I just made up that amount with extra pumpkin (1/4 cup). I also looked at pumpkin pie recipes and decided this bread would taste more like pumpkin pie if it had some (1/4 tsp) ginger and (1/8 tsp) cloves. Also used half & half flours, (1/2 cup) white with (1/2 cup) whole wheat. It came out light, flavorful and moist.

Oh my Gosh, this is a great recipe! I used this recipe and added a half of teaspoon of AllSpice for Thanksgiving. This was a big hit! Instead of making a cake I made cup-cakes, and used the Cream Cheese Frosting II. I doubled this recipe, and made half with nuts and of course the other batch with out nuts. I did cut back on the oil used, I used only half of the oil that the recipe called for and the other half I used Applesauce. Very moist cake. Awesome Recipe! Thanks!

I made this recipe exactly how it is written but used a bundt pan instead as I like the presentation better for company then the plain old flat pans, had to cook it awhile longer because of that but this was fantastic! I also used the cream cheese II frosting recipe on this site that other reviewers suggested I only had one brick of cream cheese when I went to make it so I cut the recipe in half and it was plenty! Moist and delicious! This will definately be made again and again! THANKS!

Very moist. Made in a bunt pan instead of sheet cake. Topped with homemade cream cheese frosting.

I made this recipe for Thanksgiving, and even the pumpkin haters, raved over the cakes. Very moist and nicely spiced. I used a mini bundt cake pan to make each guest their own individual cake. Also, I reduced the cooking time by about 4 min. for the small pan.

What a tasty moist cake. Tasted just like a pumpkin pie, just a different texture. I only made 1/2 a recipe b/c I wanted a small cake. I baked it in a 9x9" cake pan for 35 min. I reduced some of the oil and replaced it w/ applesauce. I thought it needed more spices than just cinnamon, so I followed the spice ingredients on my pumpkin puree can. I drizzled it w/ cream cheese icing. Yum.

I made this cake for my husband's birthday. This is a man who does not like cake of any kind. After watching everyone else eating it and hearing them rave, he tried it and loved it! This is the highest praise anyone can get. He's asked me to make it for Thanksgiving dinner instead of pumpkin pie. I doubled the recipe and paked it in a 9x13 sheet pan and iced it with the Cream Cheese icing submitted by JJ. It was so awesome! Very moist. I wouldn't change a thing.