Given that many GREAT pumpkin bread recipes call for a can of pumpkin, 4 eggs and 1 cup of oil, unlike most other reviewers of this recipe I did not reduce the amount of oil. I prepared it as written, with one cup oil and was quite pleased with the delicious result. I did, however, make a few other minor modifications. First, I used a French Vanilla cake mix which I always prefer over yellow any day of the week - it has less of that artificial cake mix taste yellow cake mixes are so notorious for. I added a teaspoon of vanilla, again to camouflage that tell-tale cake mix taste and, rather than the spices called for, I used a "one serving" recipe of "Pumpkin Pie Spice I," recipe also from this site. I confess I don't know what the baking soda was for - I did add it, but I'm sure the cake would not have been compromised without it. I added 1/2 cup of raisins to the batter, but not the pecans. I baked it in a Bundt pan at 350 degrees, about 55 minutes. When cool, I glazed it with a cream cheese glaze: 4 ozs. cream cheese, 1/2 c. powdered sugar, 1 tsp. vanilla and 3 T. half-and-half. Finally, to pretty it up a bit, I sprinkled it with chopped pecans. This is a beautiful and nicely spiced pumpkin cake, made easy and quite satisfactorily with a humble cake mix.
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Given that many GREAT pumpkin bread recipes call for a can of pumpkin, 4 eggs and 1 cup of...
