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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7 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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6 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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6 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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7 users found this review helpful

Reviewer:

Jaclyn

Reviewed: Jan. 8, 2012

Wow!!! What a wonderful cake! I followed the other reviewers' advise. I used 1/ 2 cup of applesauce and 3/4 cup of oil to cut out some of the fat. I used only 1 tsp of cinnamon and added 1 tsp of pumpkin spice for a bit more flavor. Ahh perfection!!!

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7 users found this review helpful

Reviewer:

sausen

Cooking Level: Expert

Reviewed: Jan. 7, 2012

Very very good! I followed the recipe exactly except I did substitute 1/4 of applesauce in place of oil. Very very moist cake. I baked it in 2 9in round pans, and used a cream cheese frosting. This was very good.

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5 users found this review helpful

Reviewer:

Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Dec. 25, 2011

evertime i make this cake there is nothing left. i did take some suggestions from the other reviews; like substituting half the oil for applesauce, adding some ginger and cloves. the cake turned out awsome.

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Reviewer:

stacie

Reviewed: Dec. 20, 2011

Delicious! I make cupcakes and frost them with cream cheese frosting. The recipe makes a lot of cupcakes.

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5 users found this review helpful

Reviewer:

yaeger07

Reviewed: Dec. 17, 2011

Love it. I make this in sheet cake form as well as cupcakes with a little extra cinnamon than what it calls for. Fluffy, moist, and not too sweet.

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Reviewer:

Andrea

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Dec. 14, 2011

Very yummy and homely. I shared with friends living close by and it was highly praised. The only thing is maybe slightly too sweet for my taste (i.e. not healthy enough. Oh, well it is a cake!). I used one suggestion of cream-cheese glazing/topping. I think it is the topping that made it feel even sweeter. So if you are using a cream cheese + sugar based topping maybe reduce sugar amounts in both the cake and the topping slightly

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5 users found this review helpful