The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 11, 2009
Made this on thursday and served it on saturday at work for a birthday,, OMG,, this was like a loaf of pumpkin pie, absolutly wonderful, I did doulbel the recipe so i could make a large bundt pan, also i added 1tsp grd cloves, 1tsp nutmeg and 1 tsp allspice, topped with cream cheese frosting, also i live in az. so i always cover my cake very quickly after they come out of the oven and get them in the fridge as quickly as possible, this keeps them very moist so they don't get to dry in our low humidity. will be making this again and again !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 30, 2009
i made this cake for a birthday - pumpkin cake is a favorite of my friends and he just loved it ... very good and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2008
Very tasty! I made this for Christmas and it was a big hit. I followed another commenter's suggestion and only used half the oil and it came out just about perfect. Very moist. One thing, though, My cake was done in like 20 minutes, not the 45 minutes the recipe says. I don't know if it was my oven or not, but check your cake often! I came very close to burning mine.
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Cooking Level: Intermediate

Home Town: Abilene, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2008
I've never been one to like those who change a recipe and rate... but this time I'm going to do it. This recipe needs 1 tbsp oil - not a cup! It's still incredibly moist. I did also add nutmeg (1/2 tsp) and cloves (1/4 tsp). It's a fabulous cake - I think I just ate half of it myself in the last 30 minutes.
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Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 5, 2008
This is one pumpkinlicious cake! I frosted it with "Cream Cheese Frosting II" from this site and I am very pleased with the results! I followed the recipe exactly with the exception that my cake was done in 35 minutes. Thanks for a great recipe :)
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Cooking Level: Intermediate

Home Town: Waverly, Ohio, USA
Living In: Jackson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 14, 2008
Very good, moist cake. Substituted 1/2 C applesauce and 1/2 C oil instead of all oil like the suggestions. May omit oil completely next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 20, 2007
Really, really great! Very moist and sooo easy to make. I've made it twice so far and there's been a lot of raving over it :)Thanks for a great recipe.
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Photo by Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA
Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 4, 2007
What a great spice cake recipe. I made it just as directed, only added a couple more shakes of cinnamon and a couple shakes of nutmeg. It could be a little spicier, but I made for guests so I think it's perfect for the occasion. Made in a bundt pan, baked for about 45 minutes. Frosted with homemade cream cheese icing...pulled out a little frosting and put green food coloring in it. Put orange food coloring in the rest of the icing, then spread the orange icing all over the cake. Put an edible ice-cream cup (that kids eat ice-cream out of) in the hole of the bundt cake and frosted that green. Piped some green stripes down the side and 'voila!!!! Made a literal pumpkin cake that looks like one too!!! Had just enough batter left over to make a couple of mini-loaves and that's what I just ate...it is awesome. I saw where some reviewers messed with the amount of oil but I think it's perfect!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 30, 2007
These smell amazing while they're baking. I took the advice of only adding 1/2 cup of oil, and my cupcakes were perfectly moist. I added 1/8 teaspoon each of ground cloves and nutmeg, but next time I think I'll add a full 1/4 teaspoon each and maybe another teaspoon of cinnamon as well. These weren't spicy enough for how I like my pumpkin baked goods.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 10, 2007
This is a great Fall cake. I bake it in a bundt pan and then drizzle with cream cheese icing. I double the spices so it is really spice-y!
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Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 4, 2006
Delicious cake that was gone so fast I only got one piece! Try it with a cream cheese icing. Yummy!
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Photo by Charlotte

Cooking Level: Intermediate

Home Town: New Braunfels, Texas, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 26, 2006
It smells good and tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Sep. 22, 2006
VERY moist. I did decrease the oil to 1/2 cup. My cupcake liners were fairly greasy even still so I image that adding the full cup would just be too oily. I also added nutmeg and allspice with the cinnamon and ginger.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 3, 2006
This cake was wonderful. All my friends and family rave about it, I have given them all the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2005
This recipe was great! I made it for Thanksgiving and everyone loved it. I used a moist supreme cake mix, substituted chopped apples for the nuts, and added a bit of clover. I made miniature bundt cakes and used cream cheese frosting. I will make them again for Christmas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 25, 2005
Delicious! I made this for Thanksgiving and it was a huge hit. My husband had three pieces before we even got to our family! Everyone raved about this. I cut this up and served it as pumpkin bread, not really as a cake. I also added a bit of pumpkin pie spice to the batter. I will make this over and over again.
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 18, 2005
I used this for a birthday cake. Baked in an 11x17 cookie sheet, cut in 1/2 and then cut into layers (4 layers total) iced with cream cheese and decorated. It has excellent flavor.
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Photo by SQUEAKYLYNN

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 13, 2005
It's easy to make and still very delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 22, 2005
This is a wonderful recipe! I've made it several times already with all different flavors of cake mixes. I've used cinnamon, spice, and carrot cake. Everyone like the carrot cake the best with caramel frosting! This recipe is a definite keeper!
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Photo by akadianne

Cooking Level: Expert

Living In: Flushing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2005
This is the best pumpkin cake I have ever made!
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