The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 18, 2005
This is the best pumpkin cake I have ever made!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 22, 2005
I made this in 2 9" round cakes. turned out great. my family loved it. definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 8, 2005
Made this for a potluck and it turned out yummy. I used Splenda for baking and half applesauce and half oil. Soaked raisins in orange juice and only put the nuts on top of cream cheese frosting. Will definetly put in my "keeper" file.
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Home Town: Ivesdale, Illinois, USA
Living In: Saint George, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 26, 2005
This cake is delicious! I substituted one chopped apple and some raisins for the nuts since my daughter is allergic to nuts, and even she loved it - and she won't eat pumpkin!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 26, 2005
My husband liked, but I didn't see anything special so that is why it got the 4. He used an orange glaze for a topping which brought out the flavor more. Without the glaze I thought you could taste the artifical taste of the cake mix. I used the raisins as suggested & would again. Bake time was about 35 min so don't over bake.
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PPK
Living In: Watertown, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 25, 2004
Great cake. I used vanilla devils food cake mix and the finished piece came out very moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 13, 2004
Loved this cake. I subbed the ginger for pumpkin pie spice and did a simple powdered sugar, milk and vanilla frosting. I also left out the pecans. Cake was very moist and i think it would be good with raisins in it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 10, 2004
This was an easy one to make, but I think it had too many nuts in it. I got rave review from guests. They loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 9, 2004
I thought the recipe tasted very good, especially with the icing on top of the cake. My mom loved it and she's not a pumpkin person. I will make it again for xmas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 26, 2004
YUM!!! I only used 1/2 cup oil. Added 1/2 t. nutmeg & baked for 35 minutes. Used Cream Cheese Frosting II & added a little cinnamon, cloves, & nutmeg to it! Everyone loved it & I was very pleased with the results. Thanks!
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Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 23, 2004
Is easy enough and tastes pretty good, but does need the cream cheese frosting. I wouldn't serve it without frosting.
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Home Town: Minneapolis, Minnesota, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 20, 2004
Yummy!!! I also did 1/2 cup oil, extra cinnamon (1/2 tsp), used egg substitute and only used about 1 cup of pumpkin. It is so good, spicy and light. Definitely will make for Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 12, 2004
This is one fantastic cake. Tastes like pumpkin roll without the work. I subbed splenda for the sugar and will try the oil, applesauce thing next time. Kept great. Took it to work and it was gone in an instant and everyone wanted the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 9, 2004
Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2004
A fast and easy cake to put together. Will add this recipe to my favorites list and make often. Instead of using 1 whole cup of vegetable oil I used 1/2 cup oil and 1/2 cup of water. The cake was moist and light.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2004
Delicious. They made nice cupcakes frosted with cream cheese icing. It's true that pumpkin haters will like these. I told my husband that they were spice cupcakes and he loved them and looked surprised when I told him they were pumpkin! I ran out of ginger so I used pumpkin pie spice. Ginger would have been even better.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2004
This is so delicious and made the entire house so fragrantly scented. It was too large for two of us to consume, so I cut it into four sections and froze the other three.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 3, 2004
This was a great recipe for a moist and delicious cake. I used a pinch of nutmeg, 1/2c oil, 1/2c applesauce and splenda instead of sugar. No one could tell the difference. This recipe is definalty a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 31, 2004
I took the advice of other reviewers and only used 1/2 c oil . . . perfect! Anymore would have made it too moist. For spices, I used 2 teaspoons of pumpkin pie spice and one teaspoon of cinnamon. I only baked for 35 minutes in a 9X13 pan. This is a great recipe for the fall. It's foolproof and doesn't take long to prepare. I will be making this one for years to come!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2004
I made this cake for my father-in-law's birthday and it has become a family favorite. The cake is so moist from the pumpkin and the cream cheese frosting is the perfect touch.
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