The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 20, 2009
Wonderful cake. Not quite enough at this scale to make a high cake in that size pan. I scaled it for 18 servings and it's just right. I used the whipped cream cream cheese frosting on this website and added about 1 teas. of cinnamon to the frosting. FABULOUS!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
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Reviewed: Nov. 20, 2009
So I remember, this makes the greatest serving size cupcakes ...just bake for 20 min. For a 9X13, this worked perfectly at 35 min. Tried with all oil, and it wasn't as moist as using 3/4C oil and 1/2C UNSWEETENED applesauce. Adding additional spices were also a must b/c without it, the cake was a little bland (a total of 3t cinnamon, 1/2t nutmeg, 1/2t cloves, 1t pumpkin spice). Lastly, using the Cream Cheese II recipe from this site, this was divine but divide it in half b/c it makes a lot, so that would be 8oz cream cheese, 1.5t vanilla, 1C sifted confectioners sugar, and 1/4C butter with the optional addition of cinnamon.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 18, 2009
Love this - so easy and so good. Followed the recipe exactly except for pan size. Used 2 square cake pans 1 time and 3 disposable round 6" cake pans another. Just adjusted the cooking times accordingly. Very yummy topped with cream cheese frosting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 15, 2009
Quick! Easy and Fabulous!
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Cooking Level: Expert

Home Town: China Grove, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 14, 2009
So delicious! Made as written except the substitution of apple sauce for some of the oil. Thanks to other reviewers for the Cream Cheese Frosting II recipe - I'll make this again and again.
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Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA
Living In: Strasburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 12, 2009
I made the full recipe in (2) 6-inch round cake pans for layered cakes. Baking time was 44 min. I used the full amount of oil, and it is a little bit greasy, but I think this is necessary since I'll be freezing them before assembly and want them to stay moist. As also stated by others, additional spices are a must! I used 2 tsp van x, 4 tsp cinnamon, 1.5 tsp nutmeg, 1 tsp cloves, 1 tsp ginger, 1 tsp allspice, and 1/2 tsp salt. They came out perfect. Thanks, Sue!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 11, 2009
Amazing cake. Instead of icing it we ate together with greek yoghurt.......delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 10, 2009
Definately needs icing. I added cream cheese frosting sprinkled with cinn. sugar like one comment said and it turned out great! Very moist. Also, I did bake this in a 9X13 for 35 min. It turned out fine, but if I would have left it in there any longer it would have burned.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 9, 2009
Very good cake! I took others' advice and used 1/2 c. applesauce & 3/4 c. oil. I made it a 3-layer 8-in. round cake. I used the cream cheese icing, but, even with only 1/2 the amount of sugar, thought it was too rich. However, I'm not big on sweets. My husband, whose favorite two food groups are sugar and fat, said the icing is the best part. He's the baked goods expert around here, and he loves this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 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 4.79 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 4.79 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 4.79 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 4.79 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 4.79 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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Joy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 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 4.79 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 4.79 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 4.79 star rating.
Photo by Blazer
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 4.79 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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