I accidentally screwed up and added the eggs all at once, and the pumpkin all at once. Because of that, the mixture had tons of tiny flecks of butter-sugar. It ended up being fine once I added the dry ingredients, but I'd suggest following the recipe! I left out the crystallized ginger and allspice because I don't like it, and used 1 1/4 teaspoon ground ginger. I baked this in a bundt pan for about 45 minutes, then frosted it with tinted cream cheese frosting to look like a pumpkin- covered an ice cream cone in green frosting for the stem. The cake turned out really, really well- so moist and with great flavor. Someone else at the potluck had pumpkin spice cake with cream cheese frosting and it got ignored in favor of my cake! My fiance said it's the first pumpkin thing he's liked. I'll make it again next year :o)
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