The reviewer gave this recipe 5 stars. This recipe averages a 4.79 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 4.79 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 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 4.79 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 4.79 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 4.79 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 4.79 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 4.79 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 4.79 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 25, 2009
I selected this recipe because of it's rave reviews to enter in a cook-off at work. Professional bakers judged and this cake won 1st place. It's VERY moist and can be baked in both the rectangular pan as well as a Bundt. I did both and both were magnificent!! This is definitely a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 24, 2009
I have made this 2 times in the last week! Very yummy. I made cupcakes for my neighbors and a sheet cake for the family. I did 1/2 cup applesauce and 3/4 cup oil. I also added a few spices. The second time I made it the grocery store was out of regular pumpkin (I couldn't beleive it!) so, I used the pumpkin pie mix and it turned out just as good. I'll be making this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 23, 2009
The best pumpkin cake ever.. wow!! Like others, I did 1/2c oil + 3/4c applesauce, turned out AMAZING. I made this into a birthday cake with cream cheese icing.. it tasted like it was heaven sent - I'm not exagerating! Everyone loved it, even the people who don't normally eat cake went back for seconds. I will definitely be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 23, 2009
Absolutely loved this recipe. Followed directions exactly and it came out wonderful. Got a lot of compliments on how moist it is. Will use this recipe again and again. Thanks!
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 22, 2009
Soooo good. I threw in a some ground cloves for extra flavor, and used the 1/2 a cup of apple sauce and less oil trick...yummmmmmm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 22, 2009
my daughter made this to recipe and it turned out delicious.,.. exceptional pumpkin flavor... this is a keeper...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 21, 2009
I made this for work and everyone is raving about it! It's amazingly moist & very pumpkiny tasting, which I love! I did substitute some ingredients to make it healthier but I'm sure it would be even better made as written. The changes I made are: Splenda instead of sugar; 1 1/2 cups white flour + 1/2 cup wheat flour; 1 cup applesauce + 1/4 cup veg oil; 2 whole eggs + 1/3 cup egg whites; plus added extra cinnamon, ginger, cloves & nutmeg to give it more of a pumpkin pie flavor. All these changes aren't required, because the original recipes is definitely 5 stars!
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Jen
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Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA
Living In: Miamisburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 18, 2009
Holy cow is this good!! The only substitution I made was using 1 cup of unsalted butter instead of the oil, and I added extra cinnamon since we love it. I made cupcakes and got 34 beautiful little cakes, yum!! This is a keeper!! Thank you for a wonderful recipe!!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 17, 2009
This was good, but waaayyy too moist if you use that much oil. I felt like you could see the oil dripping out of the cake. Next time I will only use 3/4cup.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 16, 2009
It's awesome tasting... was a big big hit as in no left overs for our canadian thanksgiving dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 16, 2009
Great recipe. The first time we made this, we used it as a base for a Thanksgiving themed baked alaska (using dulce du leche and vanilla ice cream, with this as the cake base). It played to rave reviews. We also had enough batter left over to make a little cake which we frosted with a basic cream cheese icing. Both were delicious. The only changes we made were going with the oil/applesauce combo suggested by other reviewers and leaving out the cinnamon but adding 3 tsp of pumpkin pie spice. This recipe is a keeper for sure.
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