Reviewed: Oct. 16, 2004

Great recipe.. Fooled everyone by thinking it was made from scratch... yum !

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Reviewed: Oct. 6, 2004

Very easy and delicious! I also made cream cheese frosting (recipe from this site) to go with it and it was great! Definitley will make again. Thanks!

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SCARLET1717

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Reviewed: Jun. 27, 2004

THIS IS THE BEST PUMPKIN CAKE!! My search has ended for a good pumpkin cake recipe. My mom was craving something pumpkin so instead of making pumpkin bread i chose this recipe. This is so moist and deeeelicious! I only used 3/4 c. of oil and i added 1 tsp. of nutmeg to the spices and also added 1 c. of raisins. Watch your oven b/c my cake was done in about 35 minutes for a 13x9. I frosted with cream cheese frosting but i know it is as delicious without icing b/c i have had to make this twice already in 3 days (and it is June!). This was gone in a matter of minutes everyone simply devoured it. Everyone i have made this for simply LOVES this cake. I will not wait til Thanksgiving to make pumpkin cake again. Thank you Beverly =)

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MARI79

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Reviewed: Dec. 4, 2003

THIS WAS A HUGE HIT!

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LORAINE ANDREINI

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Reviewed: Nov. 28, 2003

I made this cake last month for my Dad's birtday! It was yummy! To make it a little heart healthier for him and my mom I substituted applesauce for the oil and used 5 (I think) egg whites and one whole egg.

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CATT103

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 23, 2003

I took another's advice and cut down the oil to 1/2 and substituted 1/2 cup applesause to make up 1 cup. EXTREMELY moist. Next time I may onit oil entirely and use only applesauce. Everyone loved the cake!

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HUSKER1968

Cooking Level: Expert

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Reviewed: Dec. 17, 2002

Excellent cake - it was a huge hit at my office. Very moist and good, subtle flavor. I will definitely make this again.

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SHELLYE

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 2, 2002

This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious!

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Oct. 22, 2002

I'm generally a terrible cook, but this cake came out wonderfully! I made it in two 9" round pans instead of the 9X13" and it was great. My fiance said it was "killer"!! It keeps well for several days and stays super moist the whole time!

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