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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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Nov. 13, 2007

Very good and moist. Especially liked the cinnamon in the frosting. Thanks for the great recipe!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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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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JESSICAD02

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

Living In: Oceanside, California, USA

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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

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bedford, Texas, USA

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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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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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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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jeanine

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

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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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luvthedalilama

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

this recipe is awesome! my husband really loved the combination of all the spices. this is definitely a keeper and will make it again.

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cookinggal

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Oct. 12, 2007

This recipe was simple and delicious! We loved it. Definitely a keeper!!

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dollz1

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

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Reviewed: Oct. 2, 2007

i used a carrot cake mix rather than a yellow one, and added cinnamon to bought cream cheese frosting (I'm such a cheat!) but it was wonderful. Making it again for a brunch tomorrow!

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chrystal

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Reviewed: Apr. 5, 2007

This was so moist I added 1/2 cup sour cream to the batter and I only had a plain white cake mix on hand I added more spices along with ginger and vanilla....I frosted with my own cream cheese frosting Yummy

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Feb. 27, 2007

I followed the cake recipe exactly and it was delicious! I did not use the frosting part of this recipe however, I frosted it with a can of cream cheese frosting from the store since I was looking for a quick and easy cake to throw together. I loved that this only uses a 15 oz. can of pumpkin puree, so I am not stuck with leftover pumpkin puree in my fridge to worry about! It tasted like a pumpkin spice cake, and it was devoured by each one of my kids and my husband with gusto! Thankyou for a great recipe, I will be passing this one on to friends and family!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Dec. 6, 2006

Came out perfect on the first try and what a crowd pleaser!

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jensweetcakes

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Reviewed: Nov. 22, 2006

Amazing! Great flavor. Only thing I added was 1/4 cup water. The frosting wasn't for me, so the second time I made it I used the pumpkin bar icing from this site...I cut down the butter just a bit and added a little bit more of cream cheese and then cinnamon to my liking...YUM!

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hillbe20

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Reviewed: Nov. 22, 2006

Altered the recipe as follows. Added 1/4 cup nonfat yogurt, 1 sm pkg butterscotch pudding to the mix. Since few liked the frosting listed with the recipe, I decided to make a pecan praline topping of 1/4 cup butter, 1/2 cup flour, 1 cup brown sugar and 1 1/4 cup chopped pecans (cut together till crumbly). I topped the cake with the crumble mixture and baked 35 minutes. Perfect! Got lots of compliments on the cake flavor and topping.

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CARINAB

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Reviewed: Nov. 15, 2006

This is my favorite cake! Whenever there is a fundraiser, I submit this cake for raffle - and it always goes for big bucks! Did not change a thing and easy to make - tastes better than "professional" cakes!!

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alexdolly

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

This was a very excellent cake! However i didnt use the recipe given for the frosting (the ingredients didnt seem proportional) so i used "Cream Cheese Frosting II" found on here and i just added some cinnamon and it turned out super!

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Tracy

Cooking Level: Expert

Living In: Lemont, Illinois, USA

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Reviewed: Oct. 29, 2006

Super yummy, super easy! I didnt care for the frosting, so I bought ready made cream cheese frosting in a tub and added 1 tsp. of cinnamon to it. I then sprinkled the finished cake with cinnamon. The first time I made it, I made it in a 10x15 lasgna pan(I needed 30 servings for 5th grade class.) and baked for 25 minutes, it was perfect. The second time I made it in a 9x13 for 40 minutes and it was just as good! I would recommend this recipe! I am making it again this week. That is 3 times in less than a week!

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pootsyanne

Cooking Level: Expert

Living In: Swayzee, Indiana, USA

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Reviewed: Oct. 10, 2006

This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, and 1 (8 oz) pkg cream cheese. Very good! Not too sweet and good spice flavor!

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Deb A.

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Reviewed: Oct. 1, 2006

Spicy and sweet with a not overwhelming but complimentary pumpkin flavor! A must bake!!!!

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Kate

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Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

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