Reviewed: Nov. 21, 2012

This was so easy and smelled so wonderful while it was baking! I also followed the advice of another post and added the cream cheese filling!

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Reviewer:

snooks69

Reviewed: Nov. 4, 2012

Yum! The only mistake I made is that I only had an 8 1/2 inch bundt pan instead of the recommended 10 inch and the pan was a bit small. But I made the cake for my son's birthday party, more for the parents, and everyone loved it! I also made it with fresh pumpkin puree rather than canned and it had great pumpkin taste.

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trixie_stardust73

Reviewed: Nov. 2, 2012

this was really good... I added 1 cup pecans instead but our family loves them!

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Kirsten Mia

Cooking Level: Expert

Home Town: Cedarville, Michigan, USA

Reviewed: Oct. 14, 2012

I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and 1/4 sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, top with remaining cake batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious.

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5 users found this review helpful

Reviewer:

graced423

Reviewed: Aug. 28, 2012

Turned out beautifully. Instead of shortening I used three mashed overripe bananas. Note that the initial mix will NOT get fluffy, just mix until well combined. Makes a nice thick spicy cake, great with a bold coffee.

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Reviewer:

Juicer

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

Some have complained about this cake being dry - better to substitute half butter for the shortening which also gives a richer flavor. Great keeping cake.

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10 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 5, 2010

it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake

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10 users found this review helpful

Reviewer:

P24FERGUS

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

Reviewed: Nov. 25, 2010

I added 1 tsp baking powder, chopped dates and a half tsp of ground clove. Awesome! Eats great with vanilla ice cream too.

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7 users found this review helpful

Reviewer:

Island Girl

Cooking Level: Intermediate

Reviewed: Nov. 1, 2010

This was very dry. Great texture tho.

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5 users found this review helpful

Reviewer:

Alexiathefox

Reviewed: Oct. 10, 2010

These were VERY good. Everyone loved them. I'm not a huge fan of pumpkin, but I think these were prefect. Reminded me a lot of bananna bread. Instead of using a bundt pan, I cut the recipie in half and made 12 miniture ones. Perfect for snacking.

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8 users found this review helpful