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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Reviewed: Jan. 25, 2007

I made this cake for my son's first birthday, which was actually Thanksgiving day this year. He has red hair so we call him pumpkin-head. Decorated to look like a pumpkin, this cake not only looked great but tasted great too. I've never made pumpkin cake before, so I have nothing to compare it too - but it was very easy to make. I will definitely use this recipe again and again.

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DANACARONA

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Reviewed: Nov. 27, 2006

My family LOVED this recipe, even though I ran out of eggs and used only two. I also cut the oil down to 3/4 since I was using fewer eggs. The result was a thicker batter, so I poured it into a loaf pan and it came out a more of a pumpkin bread. It is super moist, wonderful texture (don't omit the nuts!), and not too sweet. I rated this four stars only because I didn't follow the recipe exactly. I will use this recipe (albeit altered) the next time I want to make pumpkin bread! It was a deliciously happy accident!

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KerryT

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: Nov. 3, 2006

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 20, 2006

Recipe ingredient amount for oil calls for 1 cup - this is WAY TOO MUCH OIL and it was a waste of my time and money to use this recipe. Not edible.

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Sara

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Reviewed: Oct. 8, 2006

I made this cake for thanksgiving this year and my teenaged grandchildren ate the whole thing, I didn't even get a chance to taste it. They said it was awesome!

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Edith

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Reviewed: Sep. 24, 2006

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.

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ABBIE3

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Reviewed: Feb. 24, 2006

This is so good! Moist, sweet, not overly pumpkin-y. And it's easy! The hardest part was waiting for it to come out of the oven. This would be so good with vanilla ice cream!

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ANGI_NAGEL

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Reviewed: Oct. 24, 2005

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.

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JuanitaD

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Reviewed: Oct. 15, 2005

I made large, what they call "Texas muffins" out of this. I personally love the taste of pumpkin all by itself so much I cut the spices in half but I expect most people would want to leave them in. It really tastes just like a pumpkin pie in cake form. The cake is moist by itself but if you wrap it or put it in a plastic baggy nearly straight out of the oven it retains a great deal more moisture.YUM!

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LILMUM79

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Reviewed: Nov. 3, 2004

A bit sweet for my liking, but kids love it - made with entirely whole wheat flour, came out great.

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EKMOM

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Reviewed: Oct. 21, 2004

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.

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AMBIEPANTS

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Reviewed: Sep. 17, 2004

I thought this cake had a lot of potential, but there was still much to be desired. Of course, I made changes. I used vegan egg replacer and applesauce instead of oil. I think it needed more salt, or perhaps some lemon zest to boost up the flavor. I think I saved it with orange icing, but it was still a little bland. It was a little too sweet as well. Even though I used applesauce, I decreased the amount of sugar. Also, it will be a dense cake no matter what, I added baking powder and was still small. I will definately expirament with this one!

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 10, 2004

This cake was SO delicious. I always make it for Thanksgiving and sometimes Christmas. The moment the lid comes off my cake tote, the crowds rush in. Unfortunately, there's never any left for me!

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TIGRYS25

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Reviewed: Nov. 22, 2003

This is SO GOOD and SO EASY to make! It reminds me of the pumpkin muffins I get at my favorite local deli. AWESOME!!

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GWGJR51

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Reviewed: Nov. 4, 2003

Loved this recipe! I baked this cake in in a 9x13 pan and iced with cream cheese icing. It was very moist and received rave reviews at work! It smelled GREAT while baking also! I will definitely make this again!

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BRENDA

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Reviewed: Oct. 28, 2003

I've baked this cake three times and it was delicious. The only complaint was it was not high enough, so next time I will try using baking powder per another reviewers suggestion. I bake cakes to sell and it looks much better if they are taller. Thanks for sharing the recipe. I think I will also try the brown sugar suggestion next time.

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PDNAVEY

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Reviewed: Oct. 27, 2003

I used unsweetened applesauce in place of the oil (makes it spongier), followed the brown sugar/white sugar advice and also added a 3/4 cup sour cream (without the oil where was I gonna get the fat!? lol). It is a delish cake ~ used brown sugar and cinnamon combo sprinkled on top

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PEBBLYSTARZ

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Reviewed: Oct. 25, 2003

The cake was very good although I did make a few changes. I used only 1/2 c. oil and 1/2 c. applesauce, and also added an extra 1/2t. of each cinnamon and cloves. It is extremely easy to make, and I will keep this recipe to make many times to come.

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GAILB

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Reviewed: Oct. 5, 2003

This was great! I did add extra of all the spices except cloves. I added some ginger. I didnt' have vegetable oil so I used melted butter and it was fantastic. My daughter does not like pumpkin pie so this has become a new holiday tradition along side the pie. :)

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GARDENMUM

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