Reviewed: Mar. 4, 2012

Very good. I used half oil and half applesauce. Also used 1 c white sugar and 1/2 cup brown sugar. Great use of my frozen homemade pumpkin puree. Tastes like gingerbread. Mmmm... I sifted some powdered sugar on top but the cake absorbed it all by the time I served it so I would recommend doing that right before serving.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 20, 2012

We just had a piece of this cake and it was wonderful. I did not have allspice so I used a teaspoon of pumpkin pie spice in its place but otherwise followed the recipe exactly. We loved it and will make it often. For special occasions I might add a glaze but for an everyday dessert I would not change a thing. Many thanks for another keeper!

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Reviewer:

KATSINTHEKITCHEN

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Cooking Level: Expert

Home Town: Trinidad, California, USA

Reviewed: Nov. 4, 2011

Lovely, moist, perfectly spiced autumn treat. I have used both pumpkin, as written, as well as mashed sweet potato, which I quick-cooked in the microwave, then slipped them out of their skins and mashed. No discernible taste difference. Absolutely fantastic! I always cut the sugar back to 2 cups, and it comes out just right to our palates. I also add a tsp of ground ginger, which complements pumpkin/sweet potato to perfection. Wonderful, heritage-calibre recipe.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Jun. 10, 2011

Have made this cake every year for DH's birthday. (at least once each year since 2003!) I use pumpkin pie spice and add a glaze of powdered sugar/vanilla extract/cinnamon/milk. Last year I made this for a dinner party and could NOT find the vanilla (went NUTS), so I substituted Hazelnut extract and it was delicious. Fabulous recipe!

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Reviewer:

THEGRRL

Reviewed: May 11, 2011

Tried this for the first time and it is amazing. I did how ever take the advice of substituting half of the oil for apple sauce. I sprinkled it with a mixture of powdered sugar and cocoa. Yum, will try frosting it for Halloween.

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Reviewer:

Hugsy25

Cooking Level: Beginning

Living In: Summerside, Prince Edward Island, Canada

Reviewed: Nov. 25, 2010

This cake was incredible. Highly recommend it. We used hershey bar cutouts for the eyes and mouth and a hershey's kiss for the nose.

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Reviewer:

Rebecca Heary

Reviewed: Nov. 24, 2010

Moist and somewhat tender. Very much like pumpkin bread but a little lighter. I followed the recipe except omitted the nuts because not too many people are fond of nuts. I baked this in a 6 cavity fluted pan to make 3 mini pumpkins. I had to trim some of the bottoms, but the scraps gave me a chance to taste test. I would double the spices because I like my pumpkin goods to pack a punch.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Oct. 30, 2010

Good cake - nice and moist. Subbed 1/2 applesauce for oil. Used 2 9" rounds as I don't have a bundt pan.

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Reviewer:

Lisa B

Cooking Level: Intermediate

Reviewed: Oct. 25, 2010

yummy..made this today in a tube pan left it plain after baking. added 1 tsp of pumpkin pie spice to batter to make it extra spicy. also had to bake a little longer than 1 hour by 5-minutes or so very moist and flavorful.making it again this weekend and will add nuts this time

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