Reviewed: Dec. 26, 2007

Always get rave reviews when I make this cake. My Mom loves it so much-- she requests it as her bday cake.

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Reviewed: Dec. 21, 2007

AMAZING! Followed the modifications by adding spices. I think my 3 year old (who eats nothing)summed it up best when he had a full blown tantrum when told he could not have a THIRD piece! Everyone at our holiday dinner raved about this cake. We used the cream cheese II frosting.

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ufamilyof5

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Reviewed: Dec. 20, 2007

Yummy, texture changes dramatically when refrigerated, much better left out!

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LARISA330

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Reviewed: Dec. 12, 2007

nice...made with whipped cream cheese frosting recipe from this site; I received many kudos!

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kzjrny

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Reviewed: Dec. 8, 2007

I only needed a small dessert so I cut this in half. It was still wonderful. I made it in an 8x8 pan. Frosted it with cream cheese frosting and topped it with Craisins and pecans. It was a hit. Will definitely make this again.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Dec. 4, 2007

I used part applesauce as suggested and it was wonderful - very moist! Topped with cream cheese frosting and it was a hit.

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KPARSONS

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Reviewed: Dec. 2, 2007

I cut the rcipe down to 7 servings. Instead of substituting applesauce for some of the oil I just made up that amount with extra pumpkin (1/4 cup). I also looked at pumpkin pie recipes and decided this bread would taste more like pumpkin pie if it had some (1/4 tsp) ginger and (1/8 tsp) cloves. Also used half & half flours, (1/2 cup) white with (1/2 cup) whole wheat. It came out light, flavorful and moist.

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M

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Reviewed: Nov. 27, 2007

Oh my Gosh, this is a great recipe! I used this recipe and added a half of teaspoon of AllSpice for Thanksgiving. This was a big hit! Instead of making a cake I made cup-cakes, and used the Cream Cheese Frosting II. I doubled this recipe, and made half with nuts and of course the other batch with out nuts. I did cut back on the oil used, I used only half of the oil that the recipe called for and the other half I used Applesauce. Very moist cake. Awesome Recipe! Thanks!

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LUMBEE_PRINCESS

Cooking Level: Expert

Living In: Pembroke, North Carolina, USA

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Reviewed: Nov. 27, 2007

I made this recipe exactly how it is written but used a bundt pan instead as I like the presentation better for company then the plain old flat pans, had to cook it awhile longer because of that but this was fantastic! I also used the cream cheese II frosting recipe on this site that other reviewers suggested I only had one brick of cream cheese when I went to make it so I cut the recipe in half and it was plenty! Moist and delicious! This will definately be made again and again! THANKS!

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Kymmie1

Home Town: Simi Valley, California, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Nov. 24, 2007

Very moist. Made in a bunt pan instead of sheet cake. Topped with homemade cream cheese frosting.

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robwhitehead

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Reviewed: Nov. 23, 2007

I made this recipe for Thanksgiving, and even the pumpkin haters, raved over the cakes. Very moist and nicely spiced. I used a mini bundt cake pan to make each guest their own individual cake. Also, I reduced the cooking time by about 4 min. for the small pan.

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zepperdoodle

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

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Reviewed: Nov. 20, 2007

What a tasty moist cake. Tasted just like a pumpkin pie, just a different texture. I only made 1/2 a recipe b/c I wanted a small cake. I baked it in a 9x9" cake pan for 35 min. I reduced some of the oil and replaced it w/ applesauce. I thought it needed more spices than just cinnamon, so I followed the spice ingredients on my pumpkin puree can. I drizzled it w/ cream cheese icing. Yum.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 19, 2007

I made this cake for my husband's birthday. This is a man who does not like cake of any kind. After watching everyone else eating it and hearing them rave, he tried it and loved it! This is the highest praise anyone can get. He's asked me to make it for Thanksgiving dinner instead of pumpkin pie. I doubled the recipe and paked it in a 9x13 sheet pan and iced it with the Cream Cheese icing submitted by JJ. It was so awesome! Very moist. I wouldn't change a thing.

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Angie :)

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 18, 2007

I actually made this for a friend's casual wedding (two bundts of this and two doctored-cake-mix chocolate bundts) and people LOVED it. Great flavor and texture. It's a little forgiving if you like to improvise or aren't especially precise, too. Definitely recommended. I drizzled it with JJ's cream cheese icing II and it was an amazing combination. Just thinking about it makes me want to eat another slice!

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Selie

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

This is one of the best cakes I have ever made, my husband just loves it. I did make some changes. I used only 1 1/2 tsp baking powder and soda, and added 1 tsp nutmeg and 2 tsp pumpkin pie spice. I used the oil that it called for and it turned out really moist not oily at all. I also used a 9x13 and baked it at 325 for 40 minutes. For the topping I used the cool whipped frosting from this site, as I like my cakes cold. This is a must try!!!

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Kiley Heidtbrink

Cooking Level: Intermediate

Home Town: York, Nebraska, USA

Living In: Gresham, Nebraska, USA

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Reviewed: Nov. 15, 2007

I used 3/4 cup of apple sauce and 1/2 oil. I also put 2 tsp of pumpkin spice and 1 tsp of cinnamon. It is a awesome cake!

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Trasey

Cooking Level: Expert

Living In: Council Bluffs, Iowa, USA

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Reviewed: Nov. 14, 2007

I used 3/4 cup oil and 1/4 cup apple sauce plus a little extra pumpkin. Very moist and yummy. I also added a little extra spice as I enjoy a bit more flavour. My husband doesn't usually like anything thats not chocolate but he told me this is really good.

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Tara7373

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Reviewed: Nov. 7, 2007

This made a wonderful cake! A little (or a lot) of extra cinnamon, nutmeg and ginger go beautifully in the batter. Also, If you're frosting the cake a cinnamon/almond butter cream is fabulous.

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Megan E.

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Reviewed: Nov. 7, 2007

This cake was amazingly moist. I brought it to work and my co-workers literally scraped up the crumbs. I didn't change the recipe at all, but I used my own cinnamon cream cheese frosting which topped the cake perfectly! I also sprinkled on fall colored mini non-pareils for decoration...it was beautiful! I can't wait to use this recipe again.

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BTRFLYPRNCS

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 6, 2007

Delicious! Used 1/4c. applesauce and 3/4c. oil, 1 cup whole wheat flour. Also used 2 1/2 t. cinnamon, 1t nutmeg, 1t allspice, 1/2t cloves. Everyone wanted seconds!

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