Reviewed: Nov. 22, 2011

This cake turned out great, I added walnuts to the cake and frosting turned out really good. Bringing it to work tomorrow for my coworkers, for a prethanksgiving day treat! I did use the frosting that was recomended and I really liked it.

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Reviewer:

nhand

Reviewed: Nov. 18, 2011

The cake is so yummy! I didn't have cream cheese so I made cinnamon buttercream frosting. 1/2 tea cinnamon, 1/2 salt, 1/2 cup soften butter, 3 cups of confectioners' sugar and 1/3 cup milk. Add confectioners' sugar a little til the right texture for your cake.

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Reviewer:

kay

Cooking Level: Intermediate

Reviewed: Oct. 9, 2011

This cake is delicious! It doesn't even need frosting!

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Reviewer:

Annie

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Mar. 25, 2011

I made this for a family dinner once and ever since then, my fam requests it at EVERY event. I didn't put cinnamon in my cream cheese frosting, but other than that, I followed the recipe. Delcious!

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Reviewer:

Barefoot_Gypsy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Andalusia, Alabama, USA

Reviewed: Nov. 22, 2010

I used a spice cake mix and added about 2 tsp cinnamon to the mix but didn't add cloves or nutmeg as called for in the recipe. I used 3 eggs, 1/2 cup oil, 1/2 cup water, and probably 2 cups pumpkin (a 15 ounce can has 1 3/4 cups, so I used about 1/4 cup more). I used a greased and floured 1-cup bundlet pan, baked at 350 for 18 minutes. I got a dozen bundlets out of it, and they were super tasty. I used a different cream cheese frosting recipe, as I think everyone who made this cake did. It was super yummy with my changes!

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Nov. 19, 2010

im eating this cake warm from the oven right now and it is amazing. i added chocolate chips (i'm obsessed with the chocolate/pumpkin spice combo right now!!). i also used a different cinnamon cream cheese frosting after reading many of the reviews for this recipe. great texture and very moist. i usually hesitate to make cakes that call for boxed mixes but this one was fabulous!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Nov. 15, 2010

I made this as a birthday cake for my mom and it turned out great! Very easy too!

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Reviewer:

brooke

Reviewed: Nov. 11, 2010

This is my new favorite fall recipe. I have made it twice already. My dad doesn't even like cake but he LOVES this one. I can't wait to make it again for Thanksgiving. Just like others have mentioned about the icing I added one more cup of sugar.

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Reviewer:

scrappyjackie04

Reviewed: Oct. 27, 2010

The cake tastes FANTASTIC! Everyone loved it. The icing was great but, like several other users, I had to modify it. The icing was too thin/runny so I added another 2 cups of confectioners sugar to thicken in. I ended up with too much icing. Next time I will simply use half of the Cream Cheese. However, I used my leftover icing to decorate the cake with. I added more confectioners sugar and some food coloring and made a cute pumpkin on the top of my cake and a "Happy Halloween" greeting. Overall, it's a great recipe!

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Reviewer:

krswindell

Reviewed: Oct. 24, 2010

I used a gluten free cake mix by Betty Crocker and even though the mix didn't have pudding and was a few ounces lighter (15oz instead of 18.5) the cake turned out great!

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2 users found this review helpful