The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 13, 2008
Absolutely fantastic! I only made the apple sauce modification mentioned by the other reviewers. This was unbelievably moist and so delicious. I used the cream cheese frosting II recipe and it was perfect for this cake. I would say the walnuts are a necessity.
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Photo by Hayley E

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2008
Really tasty! I doubled the cinnamon, used 1 C applesauce + 1/4 C Country Crock, substituted 1 1/2 C whole wheat flour + 1/2 C white flour.... Smells great and has a light, fluffy texture. It's a bit more of a sweet bread than cake, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2008
I LOVED this cake!!! And, much to my surprise, so did Zeb!! This cake made him like pumpkin!! I did something right! Mmmmm!! No complaints whatsoever!! Oh! I did sub some applesauce for the oil.
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Photo by Ryanne Dickey

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 11, 2008
i used this recipe to make cupcakes (2 1/2 dz. exactly) and they were a huge hit. i added more spice to the cake with some 1 tsp. pumpkin pie spice and 1/4 tsp. nutmeg. i also reduced the oil to 1 cup and used 1/4 orange juice. i frosted the cupcakes using a pumpkin cream cheese frosting recipe i found on the country living magazine site. sooo good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 8, 2008
I halved the sugar, replaced the oil with fat free sour cream and used 2 tsps cinnamon and 2 tsps pumpkin spice. We like our pumpkin spicy! Big hit, very moist, made as a bundt but didn't frost.
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Photo by the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Photo by RachelD
Reviewed: Oct. 5, 2008
Great fall cake. I baked in a 9x13 glass pan for 35 minutes and it turned out great. Topped with cream cheese icing and it was awesome! Very moist!
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Photo by RachelD

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 2, 2008
Moist Cake!!! I did like others and topped it with homemade cream cheese frosting. My 5 year old who "hates" anything pumpkin asked for a second serving. Great, I have some Holiday parties coming up that will require me to bring a dish, and this will be one!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Livermore, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 29, 2008
All I can say isi "Awesome".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 28, 2008
Delicious! I took this over to my sister and brother-in-law's for dessert with Sunday dinner and it was a huge hit! Very moist, with a rich pumpkin flavor! Like other reviewers suggested, I used applesauce in place of some of the oil; I used 3/4 C applesauce to 1/2 C oil. I followed all other measurements pretty closely until I got to the spices. I like my pumpkin cake heavily spiced, so in addition to the cinnamon I also added 1 t. nutmeg, 1/4 t. cloves, and a pinch of ginger. After adding these I thought it still needed a bit more so I added about 1 t. pumpkin pie spice. The end result was great and topped with cream cheese frosting it was a perfect fall dessert!
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Photo by Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 27, 2008
I made three of these this evening. I made one for my family, one for a church potluck dinner and one for my neighbors as a "Thank You". This cake is soooo good. I would have to say it is the best homemade cake I have ever made. I only made a few small changes. I subsituted cinnamon apple sauce for the oil and I used 2-1/2 tsp pumpkin pie spice instead of the cinnamon. I also baked it in a bundt pan and found that it takes about 50 minutes. It turned out wonderfully. Thanks for the GREAT recipe. KEEPER!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA
Living In: Lebanon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 10, 2008
Absolutely fantastic. The only change I made was to add 2 tsp. pumpkin pie spice to the flour mixture. I frosted it with the cream cheese II frosting recipe, and it was absolutely perfect. Thank you for sharing!
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Photo by CALLIKO

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 10, 2008
My family loved it!!!! Made it as the recipe read. Can't wait to try one of the other reviews of using apple butter instead of pumpkin. We go apple picking this weekend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 31, 2008
I made this recipe for a tiered cake, so I had to adjust the baking times, but this cake was great!!! It was moist and flavorful. I did add some cloves and ginger to the mix per other reviewers.
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Photo by mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 25, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 20, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by GodivaGirl
Reviewed: Mar. 3, 2008
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!
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Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 28, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 27, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 5, 2008
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!
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Photo by Cathy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 27, 2007
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!
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