The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 20, 2009
Very good cake. I used 1-1/2 times the recipe to make two 9 x 13 cakes. I also added a little ground cloves and ginger for extra spice flavor. Easy to make and delicious.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 25, 2009
A very nice moist cake, though it could use a lot more spices. I used about 2t cinnamon and 1t each nutmeg and allspice which gave it just the right flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 24, 2009
I made this as a birthday cake yesterday. Since I'm gluten free, I used Pamela's Baking Mix. Made the following modifications and no one could believe the cake was homemade or GF: Didn't add baking soda (or was it powder) because the baking mix has it already. Replaced half oil with half organic sugarfree applesauce. Increased cinnamon, added some nutmeg and cardamom. Replaced 2 cups white sugar with one of brown and one of birch sugar (xylitol). Made three layers in an 11 x 15 pan, sandwiched the layers using cream cheese frosting II (doubled the recipe but used only 1 1/4 10x sugar). Decorated with toasted pecan halves and shaved chocolate. Huge rave reviews all night. Didn't even bother to tell anyone that the cake was GF.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2009
delicious! easy! moist! I THREW IN SOME CHOc chips! kids loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 5, 2009
Pretty good cake. Easy to make. Texture was perfectly moist. Will add a little more spice next time for more flavor. Kids loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 27, 2009
Very easy to make and I topped it with vanilla frosting mixed with cinnamon and nutmeg.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 4, 2009
This cake is excellent! It took me 45 minutes to bake. I just made my own cream cheese frosting - 1 stick butter, 1 block of cream cheese, a capful of vanilla extract and confectioners sugar as needed. I probably used about a cup since I like my cream cheese frosting, cream cheesy tasting.. Yumm-o's! Moist cake hands down!
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Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 3, 2009
This is sooooooooo good! It's a perfect blend of spices and it's moist. The cream cheese frosting makes the cake even better! This is one of my favorite cakes EVER :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2009
Used applesauce (had never heard of that before!) like others recommended. SO good! This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 14, 2009
This has become one of my go-to recipes for potlucks. It doubles very easily to use a large can of pumpkin. I do make the following substitutions: 1c. applesauce for the oil, 1c. whole wheat flour for 1c. AP, extra cinnamon and 1/2t. ground ginger,and I add chopped apple, dried cranberries or chocolate chips to jazz it up a little. A simple cake that everyone loves.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 4, 2009
This recipe goes together very well. I put in a touch of nutmeg and I went heavier on the cinnamon. It was done in 20 minutes. Be sparing on the frosting because it can overpower the cake.
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Cooking Level: Expert

Home Town: Lansing, Michigan, USA
Living In: Charlotte, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 10, 2008
This receipe is unbelievable....everyone I made this for LOVED it!! The only thing I changed was I doubled the icing and how I made it. I used I 8oz. Bar of cream cheese, 10 tablespoons of butter, 3 teaspoons of vanilla and 1 1/4 cup of powdered sugar.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 4, 2008
I made this cake for a treat day at work, and my co-workers raved about how great it was! This is an easy recipe, very moist and tastes delicious. The only thing I changed was that I used Cream Cheese Frosting II from this site (per other reviewers) and it turned out awesome. Will definitely make this again!!
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Cooking Level: Beginning

Home Town: Norwalk, Iowa, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 30, 2008
I've been making this cake every halloween for about 5 years it is my absolute favorite. I like to double it and bake in a large foil pan ( like you can find at your local $ store) It's great with vanilla buttercream, cream cheese, or chocolate frosting. I am trying this year unfrosted in mini bundt cake pans with chocolate chips. Enjoy!
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 6, 2008
I and my entire group of tasters did not care for this recipe, very heavy oil taste, definitely not enough spice, even the frosting was disappointing. I will not make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2008
THIS CAKE IS DELICIOUS!!! I USED MY OWN CREAM CHEESE FROSTING RECIPE THAT MAKES MORE. I LIKE LOTS OF FROSTING!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 25, 2008
I just made this for a potluck lunch at work, and they were fabulous. I made a few changes for my own personal tastes: I substituted 1/2 cup of applesauce for half of the oil; I added a generous dose of pumpkin pie spice and cinnamon; and I only used 3 eggs. I also cooked them in two 9x13 pans to get a thinner, more "barlike" finished product. Worked perfectly! The bars were thin, moist, and more dense than cake--exactly what I wanted! I didn't measure for the frosting, just threw in 5 T. of butter, 8 oz. of reduced fat cream cheese, confectioner's sugar to taste, and enough milk to make it spreadable. I also added about a tablespoon of vanilla and a dash of cinnamon for flavor. So delicious! I'd recommend keeping them in the fridge because of the cream cheese in the frosting. Definitely worth making, and easy to tweak to fit your health needs or personal tastes!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Aug. 16, 2008
Superb!
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Cooking Level: Intermediate

Home Town: Midland, Texas, USA
Living In: Silverdale, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 24, 2008
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
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Cooking Level: Expert

Living In: Central City, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 13, 2008
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.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Tucson, Arizona, USA

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