Reviewed: Jul. 12, 2006

My hubby actually prefers this over my pumpkin roll and it's so much easier to make! VERY moist cake from the pudding in the mixture and pumpkin puree. Love the cinnamon in the cream cheese icing. Didn't change a thing and it was great!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: May 15, 2006

I LOVE this cake! My mom made it for dessert one night and invited us over for dinner. I had to have the recipe! I made it the other night when we had people over for dinner. It was a big hit! Thanks!

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BRYCE768

Cooking Level: Intermediate

Home Town: Dover, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: Apr. 18, 2006

This was an EXCLLLENT cake! My entire family raved about it! The only thing I added in addition was about a 1/4 cup of water. The mixture seemed to be dry even though I used the cake mix with the pudding in it. Very very good cake! And the frosting is superb! Moist and delicious! I only used an 8 oz package of cream cheese and the frosting was just as good!

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Lisa

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Reviewed: Nov. 25, 2005

light texture and very flavorful. i added 1/2 tsp cinnamon and 1/2 cup chopped walnuts to store-bought whipped cream cheese frosting. made a nice thanksgiving desert.

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PEANUT1974

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2005

use other frosting though

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T

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Reviewed: Nov. 1, 2005

I prepared this cake for my father-in-law's birthday, and everyone loved it. I changed the frosting by using 8 oz. cream cheese and 4 cups of confectioners' sugar. My cake mix wasn't the kind with pudding in it, but it was still moist (I had refrigerated the cake overnight).

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CJS9473

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Reviewed: Oct. 27, 2005

Awesome! Moist and light, a great tasting cake! Baked it in my fancy Bundt Pan, and then melted cream cheese frosting with cinnamon and poured over the top of the cake. Great recipe for the fall! :)

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Annette

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Reviewed: Sep. 26, 2005

Very easy and tasty! I used Golden Butter cake mix instead of yellow and decreased the frosting to 1/2 stick butter, 1 c confectioners' sugar, 3/4 tsp vanilla, and 1 pkg cream cheese. It was the perfect amount.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Nov. 30, 2004

This was a moist cake with just the right hint of flavor. I didn't use the frosting though. Instead I used 1 package of cream cheese (8 oz) with a drop of maple flavor and vanilla (butter, confectioners' sugar). The maple went well with the pumpkin spice and the frosting was just enough to cover the cake but not overpower it.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 28, 2004

This recipe was a huge hit with my family. It is very delicious and extremely easy to make. My only suggestion is to half the recipe for the frosting. We had more than enough to cover the cake and about 2 cups left over! It's a really great autumn dessert and like I said, very easy!

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rnsluvsljs

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Reviewed: Nov. 22, 2004

This was quite tasty and had just the right amount of spice. Instead of making the frosting homemade, I used store-bought cream cheese frosting and added a bit of cinnamon. Everyone at the office at it, so I'll certainly make it again. I've also done a low-fat variation on this recipe using fat-free egg substitute, applesauce instead of oil, and an orange juice and confectioner's sugar icing--it was also quite good. The only problem I had with this recipe is that when I tried to fold in the pumpkin with the batter, it did not mix well and left little yellow specks in the orange cake. Next time I'll try mixing the pumpkin and oil together first? Not sure.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 21, 2004

Great Fall Dessert

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MYARINA

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Reviewed: Sep. 19, 2004

Wow! All, I can say is yum! Brought this to a big get together today and everyone loved it! Got tons of compliments and made me look like I was a first class baker! Thanks for this recipe! I will definitely make it again!

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ERIN77

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Reviewed: Oct. 21, 2003

This recipe is outstanding. I made for bible study. I made it just the way the recipe says and I didn't cange a thing. My husband has been talking about it all week. Thanks for this "keeper" recipe.

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: Feb. 4, 2003

My cake ended up being a little dry. It only took 30 minutes for it to be completely cooked, as opposed to the suggested time of 45 minutes. Other than that, it tasted great and the frosting was yummy!

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STEVEANDANGELA

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Reviewed: Jan. 24, 2003

The cake is very good but the cinnamon cream cheese icing needs more powdered sugar! Be sure to taste it while in the mixer. Next time, I'd add at least 2 1/2 cups, if not more.

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ELCBEE123

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Reviewed: Dec. 7, 2002

This pumpkin cake is very delicious! Next to my moms ofcourse:)Darlena

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DARLENAM

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 27, 2002

This cake is pretty good, but tasted like a cake mix cake-which isn't bad-just not as great as homemade. Very easy recipe

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MISSAJA

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Reviewed: Nov. 7, 2002

I think this was a little salty for some reason, and too full of cinnamon between the cake and the frosting. It was pretty, and the adults ate it, but I had to throw leftovers away.

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MINNESOTAMOM

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Reviewed: Oct. 22, 2002

My friend made this cake and it was very good and moist. I am wanting to try it out myself for the holidays. I'm not much of a baker but when I do, I prefer to make my cakes in a bundt pan. I like the appearance better for the holidays. Would like to know if I would follow the recipe the same for a bundt pan or if the ingredient amounts would change at all.

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QBEE

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Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

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