The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 23, 2008
As is, I give the cake recipe a 3. At my first attempt, I baked the cake in a 6inch round to see how it would turn out. It was a bit dry and needed a lot more spice to make it more of a pumpkin flavor. After tasting that, I decided it would make better cookies, which it did! They were delicious :) On my second attempt, I added a total of 2 tablespoons pumpkin pie spice ( 6 teaspoons), use a mix w/o pudding in the mix and added pumpkin pie flavored pudding mix (found at walmart), 4 eggs (helped solve the dryness), 1/3 cup oil, and 1/4 cup milk. The end result was fantastic. I did not use the icing because the proportions were off, and instead used my own recipe. I hope this helps!
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Photo by Alexandra Bill

Cooking Level: Intermediate

Living In: Hollywood, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 23, 2008
This recipe is so easy and my whole family loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2008
I baked this recipe at the request of someone else. When making the batter, mine was a little thick (used the recipe 2 eggs that were large) but added a 3rd egg. Did not have a 9x13 pan so decided to try a bundt pan which worked just great and looked nice with the icing on it. The cake was taken to a potluck and was gone by the end. Folks that ate it said it was delicious and they really liked it. Some mentioned liking the texture of the cake. I am not an expert baker but thought it was fairly easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 9, 2008
Everyone loved this cake. We had an early Thanksgiving dinner last night with out of town family and I made this cake instead of going to the trouble of making just one pumpkin roll. The taste is incredible. Everyone who loves the rolls said they couldn't taste any difference. My boyfriend suggested the next time I make it, to make a layer cake, since he is crazy about the icing. Thanks.
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Cooking Level: Expert

Living In: Grafton, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2008
This cake was definitely good, although reduce the baking time if using a glass pan like I did. I think I may have over baked just a bit. It was nice and light after a heavy Thanksgiving meal. I used Cream Cheese Frosting II from this site which really made the dessert. No cake mix taste was apparent. Everybody loved!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2008
This cake was surprisingly dry.
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Photo by readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Photo by Alisan
Reviewed: Sep. 8, 2008
VERY GOOD cake. so moist and the taste was amazing. I made it for my friend's birthday and it was gobbled up by everyone very quickly!
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Photo by Alisan

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 8, 2008
This was excellent! I used reduced sugar yellow cake mix and added a small box of sugar free vanilla pudding and about 1/2 cup of water. Otherwise, I followed the recipe (did increase the spices though) and baked it in a bundt pan for 39 mins. After it cooled I drizzled it with a cinnamon glaze (confectioners sugar, half-n-half, cinnamon) My family devoured it! It was moist and flavorful; it didn't taste like a cake mix creation.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 31, 2008
Good, but doesn't really taste like pumpkin. Made a different cream cheese frosting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 1, 2008
This was so easy and everyone LOVED it today at a party I held. They could not belive what is crust was. EASY EASY and tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 20, 2008
The cake is amazing. Try it with a different cream cheese frosting and you will not be sorry.
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 29, 2008
These are my changes that I believe make a Five Star Cake: Add in the 3.4 oz pkg of Vanilla Pudding (omit the vanilla extract). Add one extra egg. 1/2 cup oil and 1/2 cup water. And, I only use 1 cup of pumpkin puree. (Although using more would probably be great, too - just cut back the oil and water). And, I never measure the spices - I just go nuts (it's a rarity that there's too much spice for me). For the frosting, I use pumpkin pie spice instead of cinnamon.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 11, 2007
I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!
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Home Town: Yucaipa, California, USA
Living In: Fairfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Nov. 25, 2007
We loved it! I made a pan for my husband and for my co-workers. My husband cleaned his out (not a trace left), and didn't even notice that there was pumpkin it (he doesn't like pumpkin usually). I followed the instructions, but added chopped walnuts into the cake batter, and sprinkled more over the iced cake. I cheated and used pre-made cream cheese icing, and added the cinnamon, as suggested by others. Delish! Thanks for sharing the recipe.
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA
Living In: Chino Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 13, 2007
Very good and moist. Especially liked the cinnamon in the frosting. Thanks for the great recipe!
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Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 7, 2007
I'm the only one who would eat it, and I couldn't eat that much of it (mostly because I'm pregnant and can't do sweet foods.) It tastes good, but was much better when I smashed up the cake on my plate and mixed the frosting in!
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Cooking Level: Intermediate

Home Town: Odessa, Texas, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2007
This recipe was absolutely wonderful. I made cupcakes (came out with 21 because I dropped some batter) and baked them for 19 minutes. Otherwise, I didn't change anything. Fantastic!
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Eia

Cooking Level: Intermediate

Living In: Bedford, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 28, 2007
The cake is superb - very moist and delicious. The first time making it I did not care for the frosting mostly because there was too much cream cheese and not enough powdered sugar. My second attempt was much better because I used "Cream Cheese Frosting II" from this site, added pumpkin spice to the frosting and it was perfect. I will definitely use this recipe many more times for the Fall season.
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Cooking Level: Intermediate

Living In: Addison, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2007
so good!!!! and so easy. pumpkin & cream cheese is one of my favorite combinations. and i love the cinnamon in the cream cheese frosting!
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Photo by jeanine

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 21, 2007
This cake was easy to make. I could not find the cake w/pudding at the store so I used a regular yellow cake mix. Other than that I followed the recipe for the cake and icing exactly as the recipe stated. The cake batter was very thick, I saw that some people added water to the recipe. I did not, but next time I might add some. I must say it was a hit! Alot of people asked for the recipe.
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Cooking Level: Intermediate

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