Reviewed: Nov. 23, 2009

We really enjoyed this cake, very delicious. I reduced the sugar to 1 cup and it was enough for us. On the frosting I omitted the nuts and next time I will omit the milk as well because I thought it was a little too runny.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

My 5 year old requested this for her birthday. Excellant cake!!

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mneville

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Reviewed: May 5, 2009

I've made this recipe every Thanksgiving and Christmas for the past 2 years and at each event, there is never a bite left over. This cake is perfect finish to a rich dinner. It has just the right amount of sweet in it to compliment a cup of coffee. This recipe is perfect for those who don't care for rich chocolatey desserts.

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LilCoconut

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 28, 2009

Very moist, but I'd probably cut down a bit on the oil next time to maybe 3/4 cup. Baked them in mini muffin pans for about 18 minutes. This recipe makes 96 mini muffins.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 23, 2009

I made these as cupcakes instead and they were very good. Some people liked them so much they tried to take the entire plate.

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Eliot

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2008

Always a hit!! Everyone loves it and it always turns out moist and delicious. Can't go wrong with this one!!!

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ly2008

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Reviewed: Nov. 23, 2008

My wife just made this for, I think she may have added more pumpkin spices, but I'm really impressed. yummy!

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peterman

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Reviewed: Oct. 14, 2008

This cake is delicious and very easy to make! Everyone loves it and wants the recipe. I would give it 5 stars, but I felt that it needed more of the icing. I doubled the icing the 2nd time I made it and ...perfect!

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Dottie

Cooking Level: Intermediate

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Reviewed: May 23, 2008

This was given to me by a friend after I had my baby. I fell in love with it. I make it through out the year. The only change is I subsitute half the oil for applesauce. I've made it both ways and it taste the same. So yummy. And the frosting is to die for. I agree that you can't leave that out. I did leave the nuts out. Try it, it's something different than pumpkin pie.

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wannab baker

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Feb. 6, 2008

Awesome recipe,my family really enjoyed this. The flavor was awesome!! I did add an additional 1/2 tsp pumpkin spice. I have made this in a 9x13 pan cooked for 30 min. I also made this in two small cookie sheets for 15-18 min. I changed the frosting recipe a little though,after I made this as recipe stated I felt it had a bit too much sugar,so I added about 1/2 cup of sour cream to adjust the flavor, it turned out greatand I will be making this again.

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Chrissy

Cooking Level: Intermediate

Home Town: Rosamond, California, USA

Living In: Silver City, New Mexico, USA

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Reviewed: Dec. 22, 2007

This is a great alternative to a pumpkin roll. Just beware not to add to much milk to the frosting or it won't set up. In other words follow the directions.

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JBAILEY

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Reviewed: Nov. 30, 2007

I like pumkin pie so I might like this

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Jenny

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Reviewed: Nov. 21, 2007

I love this recipe. Super easy to make and everyone loves it.

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Ari

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Reviewed: Nov. 20, 2007

This cake is very easy to make. :)

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NEWT99

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Reviewed: Nov. 5, 2007

Amazing recipe - was gone within seconds of being served! I added a dash of nutmeg to the dry ingredients, and doubled the cinnamon.

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Wanna Be Chef!

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Reviewed: Nov. 3, 2007

This is the best pumpkin cake recipe that I've tried. I've been making this one for years. The cream cheese frosting finishes it off well. I always get asked for this recipe.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Oct. 25, 2007

I wasn't too crazy about this cake. I don't think it had the moisture most pumpkin recipes have and it lacked flavor. Maybe next time I will use half white sugar and half brown sugar to see if it adds more flavor.

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Kim G.

Cooking Level: Intermediate

Living In: Templeton, Pennsylvania, USA

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Reviewed: Oct. 25, 2007

This was a quick and easy cake - but didn't have the prominent pumpkin flavor I was looking for. I used 1/2 c. veg oil and 1/2 c. applesauce (will probably use even more applesauce and less oil next time) and also added pumpkin pie spice. Baked in a stone bundt pan for 60 minutes. Was a little more dense than I would have liked (more like a bread), but good served with cream cheese frosting.

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E Byrd

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Reviewed: Oct. 25, 2007

I made this cake for a going away party for my boss. It was a big hit! The icing complemented the cake very well. It was easy and inexpensive to make and my co-workers were asking me for the recipe!

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jaeka

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

This cake is awesome! It's very moist and very tasty, though not as pumpkiny as I would have liked. Next time I make it I'm going to add a little pumpkin pie spice. I also made eggnog frosting (butter, powdered sugar, milk, rum extract) dyed orange to top it off and it looked gorgeous! Everyone I offered it to loved it, and I'm making it again because I can't get enough!

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