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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lilmamachefwannaB

	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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Chammy560

	Cooking Level: Intermediate Living In: Fallon, Nevada, USA
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Reviewed: Sep. 28, 2007

Wow! I made this into cupcakes and brought them into the office and people absolutely raved about them. I always bring baked treats to work and this recipe was definitely a favorite. Slight changes: I added some allspice and I made my cream cheese frosting with some orange juice to flavor it. Wonderful, moist, tasty and very autumn like. I recommend this highly.

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nilla


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Reviewed: Sep. 10, 2007

Excellent recipe. I made this recipe about 3 times to make a cake that would feed 50 people and it turned out fabulous each time. It definitely traveled well, stayed moist and had a great flavor. Plus, it was very easy to make! What more could you ask for?

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Jenn Jones

	Cooking Level: Intermediate Home Town: Miami, Florida, USA Living In: Atlanta, Georgia, USA
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Reviewed: Jul. 1, 2007

Very moist and delicious. I used walnuts in the batter along with 2 cups of shredded carrots. It was really really tasty.

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Cory B


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Reviewed: Jun. 29, 2007

Loved this cake! My 3 & 5 year old children were begging for 2nds and 3rds. I used fresh pumpkin, drained, and it turned out just fine. I think next time I will add some extra pumpkin for additional flavor. I did have to use a bigger size cake pan. Will make again!

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mom2ka


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Reviewed: Apr. 28, 2007

I have been making this cake for years, and it is my husband's favorite dessert. I add a teaspoon each of cloves and nutmeg to the mixture, and we never add the nuts.

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carl4869

	Cooking Level: Intermediate
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Reviewed: Mar. 28, 2007

Wonderful! I have made thiseasy, moist and flavorful cake several times;however,I substitute the frosting for dollops of whipped cream--Heaven!!!

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