This is great recipe. One lady said she used applesuace instead of oil. I always use applesauce if it calls for oil in all my cakes. It is more moist and is less fat in the end..Yummy

I used pumpkin pie spice II (this site) instead of just the cinnamon. It is good however I may double it, so it can taste a bit more like a spice cake too. I also used the cream cheese frosting II, which is heavenly. I make pumpkin cupcakes with this recipe and the only thing I change is using 3 eggs (cant tell the difference) and 1/2 c. oil 1/2 c. unsweetened applesauce. I tried with 1/4 c. oil and the rest applesauce but it was too sticky that way.

I made this cake quick the other day just before leaving for work so, it was still slightly warm when I arrived. I put the icing on it when I arrived there and it was GONE within an hour. My co-workers "LOVED" it and everyone wanted the recipe. The only thing I did differently was, I also added 1 and 1/2 teas. of pumpkin pie spice. This cake truly is better than pumpkin pie! It's very moist and rich and the cream cheese icing adds just the right touch!

Very good I made this into cupcakes. Cut the oil to 1/4 c. as previous poster suggested and replaced the rest with applesauce. Cut down the sugar. Did not add walnuts for people at work with allergies. Added some pumpkin spice. Baked for about 25 mins here made about 22 cupcakes. Everyone ate them up quickly and asked for the recipe. Will make again.

I made a trial of this cake today. Despite not having enough flour, not having the size cake pan that is listed, and with two kids trying to help, the cake turned out great! I'm making for Thanksgiving and it will be that much better. Great cake!

This cake is fabulous! I did make 2 small changes. I substituted 1/2 cup applesauce for 1/2 cup of the oil and I used 2 tsp. of pumpkin pie spice instead of the cinnamon. I also used Cream Cheese Frosting II from this site rather than the frosting in the recipe. Baked it in a 13x9 pan for about 40 mins. Everyone loved it at my tailgate party last weekend and I plan to make it again this weekend. Thanks for the recipe!

I normally buy pumpkin roll from the Amish and I love it. I decided to make this for a bonfire party a couple weeks ago and we decided that this was almost better then that! Very good recipe and deffinately will make it many more times.

Eh. Too much baking soda gave the cake a bitter taste. Too much sugar compared to cream cheese in the frosting...not much of that cream cheesy flavor...just very sweet.

I made this for a Halloween pot luck. It was a huge hit at the office. I doubled the frosting portion and skipped the milk. This recipe is a keeper!

Very good, dense cake. Bake on a cookie sheet 15x10x1. Use the Cream Cheese II frosting recipe on this site. (I didn't try the icing in the recipe, because the CCII recipe is great.) Refrigerate, then cut into bite size squares, diamonds or logs.

I am a teacher and wanted to make something for my girls that I work with...OH MY GOSH is all I can say it was wonderful. I did have to watch it though the time is a little off as to most ovens are different. Thank you for sharing, I am not a pumpkin fan but LOVED this!

I've been making this cake for about two or three years now (got from this site) and it's the best darn cake I make! I get asked for this recipe EVERYTIME I make it. It's never failed me. Always moist and delicious. I double the recipe and make a two layered sheet cake. I'm making it now and will be using the cream cheese icing listed here and then drawing and decorating a pumpkin on top for our church function tomorrow (10-13-07). Now, hopefully, I'll win the contest!

This cake is amazing. I had a cake similar to this at a company party and I finally found the recipe! It is INCREDIBLY moist! This one is a keeper.

I made this in a much smaller version for my mom who adores pumpkin desserts. I put a bit more pumpkin and sugar than was needed and made some good cream cheese frosting that was not what I usually make. It was a hit. Will definitely be making this again.

This is such a yummy cake. I only had a 13x9 cake pan so it took a little longer to make but it wass worth it. I also had store bought cream cheese frosting. I am making this any chance I get.

This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I baked it in a stoneware bar pan which was perfect for it. Thank you for sharing! I've been making this cake for 3 years. I always double the frosting and use about 3/4 of it on the cake. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. It bakes fine in 25 min. that way. I've given out this recipe dozens of times!

this is a very good, versatile recipe- i will definetly be making it again. when i made it i added alot more spices. also i used more cream cheese in the frosting.

I used 1/2 oil and 1/2 unsweetened apple sauce. I also used the Cream Cheese frosting II from this website, except I used reduced fat cream cheese. I topped the cake with chopped pecans. It is better cold!

Oh my gosh was this excellent. I am a huge pumpkin fan though. Cut the oil back 1/4 cup. Baked in my 1x10x15 PC bar stoneware.

Easy, moist, delicious! Freezes well also.