The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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

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

Home Town: York, Nebraska, USA
Living In: Gresham, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Living In: Council Bluffs, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 6, 2007
Rave reviews from everyone who tasted it. Used 1/2 cup applesauce for part of the oil, but next time think I will raise it to 3/4...don't think it would hurt too much. Also doubled up on some spices since that's our family preference. Cooked in a Bundt pan at 350 for about 45 minutes. Used homemade cream cheese frosting thinned out to drizzle over the top. Outstanding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 6, 2007
So good, it was a hit in my house. The best pumpkin cake ever. It could get dangerous it's that good. I followed some of the other reviews advice and used applesauce and less oil. It was very moist. LOVE IT!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 6, 2007
I too used the 3/4 cup oil and 1/2 cup applesauce and it worked out great! I added in some nutmeg but next time will try pumpkin pie spice (I just didn't have any this time). I also used the cream cheese icing II from this site and added a bit of cinnamon to that too. I am the cake maker for birthdays in my office and this cake was gone fast! Even the guys that claim they don't like cake came back for seconds! Thanks for the recipe, it's a keeper!
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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, 2007
So good. I made this for a party and it got many compliments. One woman ate three slices. I did substitute 1/3 cup of oil with applesauce. I also added 1/4 tsp. of cloves and 1/4 tsp. of nutmeg which I was happy I did because it may have been a bit bland otherwise. Because I love pumpkin and didn't think it had a huge pumpkin flavor I think I may substitute that 1/3 cup of oil with more pumpkin next time instead of applesauce. I made mine in a bundt pan and it did take almost an hour. I topped with cream cheese frosting and it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 4, 2007
This cake was wonderful! I baked it in bowls and put them together to look like a little pumpkin. I frosted it with orange cream cheese frosting and used some green string sour candy for the vine part. It tasted great and looked great. My kids loved it.
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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. 2, 2007
Very good
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Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 2, 2007
very good, very easy, very rich. I cut the oil by adding the applesauce ( this does cut the fat and keep the cake moist), I used the cream cheese frosting II like other reviewers, and though it was very good- I think it was to rich for this cake. I think next time I will do a simple suger glaze or even fresh whipped cream. My hubby prefered his plan. But you judge for yourself you won't regret it.
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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, 2007
Absolutely the best pumpkin cake I've ever made or eaten! So easy too!! I did reduce the oil to 3/4 of a cup and add 1/2 cup of applesauce. So delicious, thanks a bunch!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 30, 2007
I read a lot of the comments about this recipe before making it. I did use the 3/4 cup oil and 1/2 cup applesauce like a lot of others. The cake turned out very moist, so I feel like if I had used the 1 1/4 cup oil, it would have been too greasy. This is a delicious recipe and goes great with coffee in the morning! I used the cream cheese frosting II but I did add about 1/2 cup cool whip to the recipe as well. It turned out very light and delicious!! (I also used the optional walnuts in the cake and then sprinkled a little on top of the icing as well. MMMMMM!)
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Cooking Level: Expert

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