Reviewed: Oct. 29, 2007

This is great!! The only changes I made was to use butter as I had no oil in and add 1/2 tsp nutmeg and 1/2 tsp. allspice! Even my very picky husband loves this one..thanks!

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valbelle

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Reviewed: Oct. 28, 2007

So-o-o-o-o moist and melt-in-your-mouth-ish! I used 1 cup oil and 1/2 cup applesauce, I also used the spice combo from my fave pumpkin pie in this cake as the cinnamon didn't seem flavourfull enough; not a crumb left!

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Oct. 24, 2007

Sue, we loved this fantastic fall cake! I baked this in a covered cake pan instead of a sheet cake size. It did take a few minutes longer. I used buttercream frosting II on this. The cake didn't need any frosting and was great as it was, but it was a nice finishing touch. Thanks for sharing this cake recipe, it was just right for an autumn treat.

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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. 23, 2007

This cake is incredible. I only used 3/4 cup of oil and used extra cinnamon and added cloves because I love that spicy taste. It turned out SO good!!!

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Chrissie

Cooking Level: Beginning

Home Town: Lakeland, Florida, USA

Living In: Waikoloa, Hawaii, USA

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Reviewed: Oct. 22, 2007

I rated this recipe based on the modifications other people suggested. I used 3/4c oil plus 1/2c unsweetened applesauce (instead of 1 1/4c oil), and 4t of pumpkin spice mix (instead of the 2t of cinnamon). I also frosted the cake with Cream Cheese Frosting II adding 1/2c powdered sugar, 2t vanilla extract, and 1t pumpkin spice mix. However, there was lots of frosting leftover so I probably only needed half the frosting recipe. I baked the cake in a bundt pan for over an hour (note: for the last 20 minutes of baking I tested the cake w/ a knife 3x and each time the very tip seemed to be wet so I let the cake bake some more - at the end of the last 20 minutes I gave up and took the cake out of the oven - it was perfectly cooked - I think the cake was just so rich that it just seemed wet). Besides for the baking confusion, this is a fabulous recipe. It may be too rich or oily for some (probably because there's FOUR eggs, lots of pumpkin, and oil). The frosting is a great compliment but not necessary.

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EMLE234

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Reviewed: Oct. 22, 2007

I had to make 19 cakes. I was only able to make 6 carrot cakes n got tired of grating carrots. Looked here for pumpkin cake recipe n thought I'd try this one. Got nothing but rave reviews for this cake. Had 10 cans of pumpkins so I made 10 of these bringing my count to 16 cakes. If you love carrot cake, this is definitely the next best thing to carrot cake without the work. thanks for recipe

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Rain

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Reviewed: Oct. 14, 2007

Moist and delicious pumpkin cake! I omitted the walnuts in the cake and baked it in a bundt pan. Then I frosted it with cream cheese frosting with walnuts in it. Delicious! Even better the next day!

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GRLUIGI60

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

This was AWFUL. I can't believe people gave it 5 stars. I made it just like the recipe and it was so oily. Powdered sugar turned into a sopping mess soaking up the oil in the cake after I sprinkled it on top of the cooled cake. It is not good as it is written originally. And everyone talked about how they made it differently in their review. The original recipe should be removed! Can't taste the cinnamon, really no flavor at all. Very disappointed to dirty a kitchen for this! I came back to the site to see if 1 1/4 oil was my mistake, but there it is on the website. Don't make it this way!

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Laura73

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Reviewed: Oct. 6, 2007

Very nice - moist and light. I did as others mentioned - cut the oil to 3/4 cup and added 1/2 cup applesauce. Also added a little extra cinammon, and a bit of nutmeg and cloves. Frosted with cream cheese icing and it was delicious. Oh - since I didn't need a particularly large cake - I baked it in 3 round cake pans for about 25-30 minutes. I froze two of them for use later :-)

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BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 6, 2007

I made this for a church function and got rave reviews.I baked it in a 10x15 sheet pan and iced it with Cream Cheese Frosting II from this site.

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Carol Jo

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

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Reviewed: Oct. 2, 2007

Loved this cake. Just made a few changes. 2 tsp of baking powder, 4 tsp of cinnamon, baked in 2 9" pans, split the layers and spread thin coating of orange marmalade jelly between the layers. Frosted outside with cream cheese frosting. Thanks for the recipe....it turned out great!

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ABOLTON

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Reviewed: Sep. 28, 2007

Moist and delicious cake. I didn't change any ingredients in the recipe and it turned out wonderfully.

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lorimcraw

Cooking Level: Expert

Living In: Amman, Amman, Jordan

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Reviewed: Sep. 24, 2007

This cake was nice and moist, but it had that baking soda/baking powder taste. If it wasn't for that it would have gotten 5 stars.

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Sep. 23, 2007

This was excellent. I followed the recipe exactly and topped it with a sugar glaze and chopped walnuts. The cake was so moist, my entire family loved it!

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Sep. 5, 2007

Funny thing, I cut the recipe in half... when I realized I only have enough pumpkin puree for 1/4 of the recipe. So I cut the recipe in half again. BUT I accidentally put in 1/2 cup of oil instead of 1/4 cup + 1 tbl (I realized this after I baked it). But the results? FABULOUS. This cake is IT. My family loved how light and moist it was and devored it. Oh, I added some freshly ground nutmeg, cloves, and allspice, and finished it off with a drizzle of a simple glaze made of icing sugar + water. Fantastic cake.

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Alicia

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Reviewed: Sep. 1, 2007

This cake was absolutely scrumptious! I followed the recipe exactly. The bake time was a bit longer, but the end result was enjoyed by my family of 'pumpkin-haters'. Guess we can remove pumpkins off the won't-eat-it list this year! Thanks for a great recipe!

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Momster

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Keflavík, Suðurnes, Iceland

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Reviewed: Aug. 30, 2007

High altitude adjustments: 1 2/3 cup sugar, 1 1/2 tsp baking soda, 2 tsp baking powder. Fill pans 1/3 to half full (1 1/2 cups for 6" pans). I made these adjustments and it is still moist. Most delicious cake! Thanks!

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Tanya

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Reviewed: Mar. 23, 2007

Have made this twice now... First time for a housewarming pot luck and it was loved by all (even a guy who claimed he hated pumpkin!). Used a nice cream cheese icing and it was perfect. Had to e-mail the recipe to 4 women the next day because their men told them they want it made for them again! A friend & family favourite!! Only thing i noticed, I had to bake it for upwards to an hour before it was ready.. the recommended cook time is just not enough! even with a brand new oven!!

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Dru

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Reviewed: Mar. 2, 2007

This is one of my favorite cakes. My very favorite is a carrot cake, but it takes way too long to make. So, when I want a similar taste (with much, much less work), I'll opt for this one. It goes together a little weird with the oil and sugar, but follow the recipe and you won't be disapointed. I made this the first time for my sister's baby shower and everyone raved about it. I frosted it with "Whipped Cream Cream Cheese Frosting" and it was fantastic.

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