Recipe by D Adams
"This recipe is good anytime of the year."
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1 (15 ounce) can
2 1/2 cups
2 1/2 cups
If you don't have any marzipan on hand for the stem you could always use an ice cream cone cup cake. They're very easy to make. Just take some cake batter and fill the cone 3/4 full and bake. Then just flip it upside down after it's been baked into the hole and frost with chocolate frosting. Voila! there's a stem that you can eat!
This cake was quite boring. It wasn't bad. It wasn't great. Just... "eh". I did everything as instructed except for using the allspice since I didn't have any (I substituted with cardamom to give it a little extra kick in the pants.) For some reason this just seemed more like a bread than a cake to me. Next time I will try a different pumpkin cake recipe in the hopes of finding something a little sweeter, lighter, and more spongy.
This was fabulous! The only change I would make is to add 1 1/2 tsp. salt instead of 1/4 tsp. (Most homemade cakes like this call for 1 1/2 tsp. salt.) I made 2 of these for Halloween. I think I should have followed other reviewers and used 1/2 cup applesauce + 1/2 cup oil. 1 cup of oil is a lot of oil! I frosted the first cake with a homemade buttercream frosting, but it sure made the cake sweet. For the second cake, I used a powdered sugar drizzle (1 cup powdered sugar + 1 Tbl. milk), tinted orange, with green sugar sprinkles on the top of the cake, then I decorated it with some plastic spiders. Festive! I would definitely used the powdered sugar glaze again. Thanks for the recipe!
This was so moist and awesome! My husband hates pumpkin anything and he LOVED this! I took previous advice and cut the white sugar to 1 cup, added 2/3 cup brown sugar and added 1 tsp. baking powder in addition to the baking soda. Next time I will add an additional 1/2 tsp. baking powder. I also do not care for cloves so I omitted them and added 1/2 tsp. ground ginger and cut the nutmeg to 1/2 tsp. as well. It was so yummy covered with cream cheese icing. Also, I baked it in a 9 x 13 pan so you will need to cut the baking time down to about 40-45 min. Definitely do not want to overbake this one.
Definite 5*, turned out perfect. I used half brown sugar, half white(thanks to someones advice), added 1 tsp baking powder, and went with the pecans,used only cinnamon and pumpkin pie spice and iced this bunt cake with cream cheese icing. This recipe would have been perfect still if i left it as was!!! We found this to be moist and full of flavor!! I'll make this again!
I used all the other reviewers' suggestion plus made some minor changes of my own. Instead of sugar, I used 1 cup of Splenda and 2/3 cup Brn. Sugar Splenda. I didn't have allsprice or cloves so I substituted pumpkin pie spice and I threw in some chocolate chips. The end result was a wonderfully moist, flavorful cake that was low in sugar. I will definitely make this cake again and share the recipe with family and friends.
This cake is REALLY delicious, moist and flavourful! The really nice think about this recipe is that it is not terribly sweet. A dusting of powdered sugar or a simple powdered sugar and water icing add both visual character and the level of sweetness you desire.
As a pumpkin addict, I have tried MANY pumpkin cakes, and this is the best one I have tasted so far.
This is a good fall cake. It's also an old recipe, which is why it has so much oil and sugar. For the sugar, I only used 1 cup of brown sugar and a half cup of oil. I added all the spices listed, plus ginger and 1 teaspoon of baking powder, then baked it in a 9x13 pan. For those of you who say you skipped the cloves and think the cake is too bland, the cake needs the cloves. We had it with whipped cream. I baked it a bit too long, but it was still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 147
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