Reviewed: Oct. 10, 2009

10/31/09: I made this cake again for our Halloween work party and it was a big hit. This time I presented it like a pumpkin or jack-o-lantern by making 2 bundt cakes, slightly cutting the bottoms of each to make them flat and then placing them together. I used an ice cream cone for the stem, just added green food coloring in the frosting. Had 3 people ask me if I would make this cake for their Thanksgiving celebrations! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10/10/2009: This cake was so good! 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 used the "Cream Cheese Frosting II" from this site although I had a slice before it was frosted and it was so good w/o it. Will be making it again for Thanksgiving! Baked in a bundt pan and cooking time was 55 minutes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

the best pumpkin cake recipe I've ever made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marcy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

VERY GOOD! I made it exactly the way it said, but I baked it in a bundt pan for 50 mins and put Betty Crocker whipped cream cheese frosting - very well received. It's still warm. Perfect perfect - make this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Denise

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This was a big hit! Our friend who doesn't like cake ate 3 big pieces!!! The only change I made was I used 2 tsp of pumpkin pie spice instead of cinnamon. Frosted with Cream Cheese Frosting II as suggested by others. A wonderful combination, will make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iloveafarmer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

WOW, This was great...here are my suggestions..use Libby's Pumpkin Pie mix in can, 1/2 C applesauce w/ 3/4 C oil. 1 tsp allspice, 1 tsp nutmeg, 1 tsp pumpkin pie spice & 1/2 tsp ground cloves. I also used Pure Mexican Vanilla, YUM!! Use Cream cheese frosting suggested by all others.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

INDYDS

Cooking Level: Intermediate

Home Town: New Palestine, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

FABULOUS!!! Only addition I made was a few sprinkles of allspice. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

This is awesome - I halved the recipe and made cupcakes. Baked about 20 minutes. very moist, great taste! Used fresh pumpkin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NOKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

This cake is wonderful! I followed the recipe exactly, except for omitting the cinnamon and replacing it with 2 1/2 tsp. of pumpkin pie spice. I just like to have that extra depth of flavor. Anyway, this cake was very moist and flavorful. I baked it in a bundt cake pan for approximately 45 minutes. I frosted it with Cream Cheese Frosting II, from this site, and I mixed in some cinnamon with it too and extra vanilla. I will definitely be making this again! Thank you for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

charlottesmom

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

This cake is delicious! Only change I made was using fresh pumpkin. It came out very moist. I also topped it with a cream cheese frosting and the result was a very tasty cake. I'm making this again tomorrow for my mother's birthday but will have to make some changes to it to make a little bit healthier for her (less sugar/less fat). Will let you know how it turns out. Thank you Sue for a wonderful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MILVETTE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

I had to make a few changes to this recipe simply because I didn't have all the ingredients; ie, using extra light olive oil, eggzactly (imitation eggs), and a glass baking dish. However, this cake still came out wonderful, especially when topped with cream cheese frosting! (ps - if you need to bake this in a glass dish, reduce the temp. by 25 degrees and be prepared to cook it for an extra 15-20 minutes)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

phurst00

Cooking Level: Beginning

Home Town: Wilmington, Delaware, USA

Living In: Bear, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

Was very good but definitely needs a sweet frosting to go with it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ms. R

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 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!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tori Raye

Cooking Level: Intermediate

Home Town: Lake Placid, Florida, USA

Living In: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yum!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rushinwonder1980

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Mitchell, Nebraska, USA

Living In: Greeley, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

crosstitchcarrie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rubyruth

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MelonieF

Cooking Level: Intermediate

Home Town: Lodi, California, USA

Living In: Flagstaff, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 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.

Was this review helpful? [ YES ]
0 users found this review helpful