Reviewed: Nov. 9, 2009

Absolutely delicious as is! I didn't change a thing on this recipe. Actually made two of them and turned the whole thing into a giant frosted pumpkin!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Nov. 4, 2009

FABULOUS CAKE! I actually jointed allrecipes.com just to review this recipe. My boyfriend said I really should tell other people how much we liked it. . Easy to make, very moist, but holds together. The cake stayed moist for days, delicious taste. I added more cinnamon, powdered ginger, and nutmeg and used more than a cup of whole walnuts halves. It is sweet enough, so we topped it with Greek yogurt drizzed with real maple syrup. A winner!

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Tosca

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Reviewed: Oct. 27, 2009

I haven't prepared this recipe yet, but I want to for Saturday,can someone tell me how to make the orange frosting please............ Thank you, Margo

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Margaret

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 15, 2009

Used this recipe to make cupcakes and made no changes save for omitting the nuts. They were perfectly spiced, moist and with a nice, homey pumpkin flavor. While a cream cheese frosting would be the classic complement, I frosted these with "Wedding Cake Frosting," also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 13, 2009

Excellent cake! Only change I made was adding 2 tsp. pumpkin pie spice. Followed rest of recipe as is and frosted cake with cream cheese frosting. Made first cake into cupcakes and then made cake. Both disappeared real quick! Thanks for a great recipe! This one is definitely a keeper.

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cookingrl74

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Reviewed: Jan. 26, 2009

Terrific. I really loved the pumpkin with the oats. Very good recipe.

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stephanie

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Reviewed: Dec. 8, 2008

Very good cake and simple to make. It had good flavor and was very moist. Even those that normally don't like pumpkin desserts enjoyed this one.

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Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Nov. 3, 2008

good recipe..I made this cake for my dads birthday and everyone enjoyed it.We usually aren't big on the pumpkin taste but this cake was good.

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Tina

Cooking Level: Expert

Home Town: Morehead, Kentucky, USA

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Reviewed: Nov. 1, 2008

Wow, this cake is amazing! I made it exactly as written (yes, I used all that oil!) and it came out moist and wonderful. It tasted like a spice cake - you couldn't taste the pumpkin much. I frosted with butter cream frosting and it was enjoyed by all!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 31, 2008

This cake was moist and delicious. Everybody loved it.

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mama_amy

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Reviewed: Sep. 25, 2008

very moist and delicious. I substituted some applesauce and used tapioca flour instead of eggs, and it still was fantastic. This will be a fall staple.

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Laura Jaeger

Living In: New York, New York, USA

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Reviewed: Nov. 11, 2007

Wow, what a yummy, yummy cake. I did substitue 1/2 C applesauce for 1/2 C oil. But then, I added back the calories saved (and then some, I'm afraid) by icing with cream cheese frosting--oh, my, this was to die for! I added more nuts than suggested, too, and used pecans, about 1/2 to 3/4 cup of nuts. I imagine raisins would be good. The icing was great, but not necessary. I think another reviewer said they made this with just applesauce, and no pumpkin, and I bet that would be just as good. A very moist, spicy, dense cake, ideal for a cold winter morning! I have frozen one to take out for my family on Thanksgiving morning. Very easy to make, and I highly reccommend you try it.

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Pat B.

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Reviewed: Nov. 5, 2007

This was a delicious recipt. I am not a big fan of pumpkin pie, but I loved this cake. And so did my son's grade five class.

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Mona

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Reviewed: Nov. 1, 2007

This was an excellent recipe. I did use 1/2 cup of oil and 1/2 cup of applesauce. Very moist. I made it look like a pumpkin and used cream cheese icing. My kids loved it.

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MELANIE95

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 26, 2007

I adjusted the recipe as well, used 1 cup white sugar, 2/3 c brown, 1/2cup oil, 2/3 cup apple sauce and added 1 tea baking powder. I made these into cupcakes and they rose beautifully. I left in the cloves because we like a spice cake with a bit of a bite, and I think for those who left it out, this is what is missing for you, clove add a very nice level of depth and flavor to a pumpkin recipe. Once the recipe is adjusted, it makes for awesome cupcakes/cakes. Definitely loved the cream cheese frosting, you might try adding just a touch of cinnamon or pumpkin pie spice to the frosting (just a bit, don't let it overpower... very easy recipe, shorten the time of course... I give 4 stars because i had to adjust so much, but for mine --- 5 stars!!! Happy Halloween!!!

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KYEZBAK

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Reviewed: Oct. 22, 2007

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!

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Julie

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Reviewed: Oct. 20, 2007

WOW! I thought the cloves might be overpowering but no way. This cake was AWESOME! I used 2 teaspoons of Allspice since I didn't have nutmeg. Worked great!

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Linda V

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Reviewed: Oct. 8, 2007

I gave this cake a try and am so glad I did. I did a little altering; used 3T. pumpkin pie spice instead of the seperate spices and it turned out fantastic!!! It tasted like pumpkin pie! Mmmmmm. :) I iced the cake with cream cheese. This cake is a MUST for anyone looking for a great dessert!!!

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Reneessweetshoppe

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Reviewed: Sep. 17, 2007

I made this with the Whipped Cream Frosting from this site for my daughter's first birthday. I was looking for something that I would feel alright about allowing her a bite of, and this gave me that pleasure. I made a few changes: I used 1/2 of oil, 1/4 cup apple/sweet potato baby food (didn't have applesauce on hand) and 1/4+ cup of apple cider. I baked in two 9" pans for about 40 minutes. The cake was wonderful and the frosting was the perfect complement. Rave reviews!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Jan. 26, 2007

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.

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Clara

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