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Reviewed: Jan. 18, 2008

Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone said this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is.

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Lisa

	Cooking Level: Expert Living In: Turnersville, New Jersey, USA
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Reviewed: Dec. 26, 2007

This spice cake was great, it was moist and it tasted excellent. I also added some powdered cloves, which worked well.

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Mallory M.


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Reviewed: Jan. 12, 2007

Delicious! Everyone loved this! Even those who aren't crazy about pumpkin! Very moist and great flavor! Will definitely make again!

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krislynn


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Reviewed: Nov. 7, 2006

Made this last night and, although it was easy to put together, the results were not at all what I expected. The cake was moist but I thought it tasted bland and lacked spice.

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cakelover


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Reviewed: Oct. 21, 2006

Great recipe! It was easy to make and turned out great. Even my picky 9 year old loved it.

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C. B. Bloom


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Reviewed: Oct. 16, 2006

This was my first attempt at making a pumpkin cake and it was delicious. I will definitely be using this one in the future!

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KSANFORD

	Cooking Level: Intermediate Home Town: Rock Hill, South Carolina, USA Living In: Alexandria, Virginia, USA
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Reviewed: Oct. 14, 2003

This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orange coloured cream cheese icing.Then crafted a stem and leaves from craft paper. It looked just like a real pumpkin. It was delicious and a hit with everyone.

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PENNY MATHESON


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Reviewed: Sep. 25, 2003

This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff

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the allrecipes staff

	Home Town: Seattle, Washington, USA
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