Reviewed: Jan. 20, 2013

very good

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Reviewed: Dec. 1, 2012

I'd give this 3 1/2 if I could. The cake was nice, but not special. It did look lovely come out of the bundt pan cleanly. I didn't like the raisins either; they seemed to me to interrupt the texture. The glaze didn't give me that zing of orange flavor I'd hoped for; I think I'd try o.j. concentrate next time, or maybe a little extract.

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Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

Reviewed: Oct. 11, 2012

I made this tonight with 1/3 cup coco powder and replaced the crisco with butter. Delicious! Everyone loved it! I debated with what I should put on top, I ended up using powdered sugar. Great recipe with a little tweaking.

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MelissaL

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Dec. 26, 2011

I made this for Christmas day dessert. All of my extended family raved about it. I made it the day before and it was so moist. I did not have crisco and used 1/2 cup melted butter and 1/2 cup of grapeseed oil instead. Absolutely perfect! (I did not make the glaze, just sifted icing sugar over the top before serving.)

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DaniK

Reviewed: Sep. 7, 2011

This is such a moist cake. It's more spice flavored than pumpkin, so I used a caramel glaze from another recipe, and it was the perfect flavor with it. I'm guessing this cake won't last long - great Fall flavors!

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Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 26, 2011

The first time I made this it was good enough to make again, but with some modifications. I changed the following ingredient amounts to: 1-1/2 c. sugar, 1/2 c. Crisco oil, 3 eggs, 1 tsp cinnamon, 1/4 tsp ginger, added 1/4 tsp nutmeg. The original recipe had too much cinnamon and ginger for my taste and my pie recipe has nutmeg so I threw that in. I wanted to reduce the sugar and eggs and I didn't want to have to melt some shortening. I've done it both with and without raisins and it's good either way. It turned out fine with these modifications and I personally like it better.

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Norsky

Cooking Level: Intermediate

Reviewed: Nov. 17, 2010

A great way to surprise everyone with a new pumpkin recipe for the holidays! I substituted applesauce for the oil. This made it more dense, but still very good. Also, I used only 1.5 cups of sugar which did not sacrifice the taste.

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SKHAMMER1

Reviewed: Oct. 31, 2010

I bought by mistake pumpkin pie filling instead the can solid-pack pumpkin and I had to use it. The cake turned out perfect! Very good recipe, very tasty and easy to make. A must for holidays.

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maxine

Reviewed: Sep. 28, 2010

Very good cake and it fixed my pumpkin craving. This is a very, very moist cake and I think I probably should have baked it an extra five minutes but it's still good. I left out the raisins and replaced with pecans. I used a different glaze on top (melted butter, milk, powdered sugar and cinnamon) and it was delicious. I also used oil instead of shortening and it was fine. Great cake for the holidays.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Sep. 24, 2010

This cake was amazing! It was so moist and delicious, even my husband who doesn't really like pumpkin loved it. I did not do the orange glaze because I didn't have any oranges so I did a pumpkin spice glaze and no walnuts.

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