Reviewed: Apr. 26, 2012

Love this recipe! I used 3/4 c canola oil and 3/4 c applesauce. Also I ran out of sugar so I used 11/2 c white sugar and 1/2 c brown. I also used 1 tsp pumpkin spice as we as 1 tsp cinnamon. I had a can of frosting from before so I used that but added 1/2 c marshmallow cream to it. IT WAS TO DIE FOR. I am making this over and over again. Did take 50 minutes in bundt pan though.

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1 user found this review helpful

Reviewer:

Mariekalli

Reviewed: Feb. 27, 2012

My new favourite cake!

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2 users found this review helpful

Reviewer:

LeahE

Cooking Level: Intermediate

Home Town: Lewisporte, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

Reviewed: Feb. 12, 2012

Very nice flavor, but WAY too oily. All I would change is cut down on the amount of oil as other reviewers suggested. Otherwise is a wonderful recipe and great cake!

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5 users found this review helpful

Reviewer:

jenbpt

Reviewed: Feb. 9, 2012

Delicious and moist cake with just the right amount of pumpkin flavor.

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4 users found this review helpful

Reviewer:

Shelby

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Reviewed: Jan. 29, 2012

Super moist pumpkin cake, great flavor!

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5 users found this review helpful

Reviewer:

foodlover

Reviewed: Jan. 29, 2012

I have made this multiple times in many different baking pans and it always comes out moist and delicious. I highly recommend it for pumpkin lovers.

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4 users found this review helpful

Reviewer:

Nan

Reviewed: Jan. 27, 2012

Great cake, delicious! I followed the reviews and used 3/4 cup oil and applesauce. My in-laws loved it so much, they took half the cake to go! Definitely would make it again.

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5 users found this review helpful

Reviewer:

SHAPHX

Reviewed: Jan. 19, 2012

This is a wonderful recipe! I made mini cupcakes instead of one big cake, and baked them for 12-13 minutes. I also added a dollop of sour cream for the right texture and moisture. I topped them with a classic cream cheese frosting. They turned out perfect and I received a ton of compliments!! I will be making this again.....and again!

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4 users found this review helpful

Reviewer:

daniene510

Cooking Level: Expert

Reviewed: Jan. 18, 2012

I made this the other day for a small get together and everyone loved it- they couldn't get over how moist it was. I had to use a 9x13 pan so ended up cooking it for about 40 min. but I think my oven runs cool. I placed tinfoil over the top for the last 10 min to cut down on browning and it turned out great, topped with a light layer of cream cheese frosting. A keeper for sure!

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4 users found this review helpful

Reviewer:

spicyAK

Reviewed: Jan. 14, 2012

I followed the directions about using 3/4 cup oil and 1/2 cup unsweetened applesauce and this cake came out delish! I actually made two because I needed a large cake and when making the second one I ran out of pumpkin and was only able to use a cup and a half of pumpkin and the cake STILL came out devine. I was so happy! Cake is wonderful with cream cheese icing! I will use this recipe again!

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5 users found this review helpful