Reviewed: Oct. 29, 2011

perfect! my husband wouldnt wait for it to cool! didnt change anything (except I made cream cheese frosting adding a little cinnamon) this one is a keeper!

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Reviewer:

wifeunit17

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Fresno, California, USA

Reviewed: Jan. 2, 2011

Made these for Thanksgiving and they were a hit!!

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Reviewer:

raevyn

Reviewed: Nov. 21, 2010

This is a fantastic recipe- we're not pumpkin pie eaters, so my family asked me to make this for Thanksgiving this year. I only used 1/2 cup oil and subbed 1/2 cup applesauce for the rest. The cake was so moist and flavorful! I followed another reviewer's advice for the cream cheese frosting: 1 stick butter, 1 (8 oz) block cream cheese, 1 Tbsp vanilla, 2 cups confectioner's sugar. So smooth and creamy, the perfect topper to this cake! Enjoy!

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Reviewer:

KMCONWAY

Cooking Level: Expert

Home Town: Henrietta, New York, USA

Living In: Fairport, New York, USA

Reviewed: Sep. 18, 2010

Absolutely wonderful! Loved the spice combination. Will be making this again very soon! I was 1/3 cup short of 2 cups of white sugar so I substituted brown sugar for white in the last 1/3 cup.

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3 users found this review helpful

Reviewer:

Joan

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

Reviewed: Jan. 6, 2010

Yummy. Everyone asks for the recipe when I make these!

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Reviewer:

bneherzog

Reviewed: Nov. 26, 2009

I can't say enough good things about this pumpkin spice cake. It is very moist, tender and not too sweet. The spices are just right. The only change I made was to bake this in a 9 x 13 inch pan because I didn't have the specified size. I had to bake it an extra ten minutes. It turned out perfect. I made homemade cream cheese frosting and topped with toasted pecans. Everyone at Thanksgiving loved this and took pieces home with them so it must have been good. Thanks for a new go-to Thanksgiving recipe!

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Nov. 10, 2009

I made half the recipe (13 servings). I baked the mixture in a 9 inch square pan and frosted with homemade cream cheese frosting. My family liked them as they weren't too spicy. I saw in the newspaper where a lady won first place at a state pumpkin festival using this recipe. Thanks for posting.

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Reviewer:

calliecookins

Reviewed: Nov. 4, 2009

This is the best receipt ever. I just love it and my family does too. I am making it just about every week now that the holiday season is here. I would rate this one a 6 star for starters. Diana

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Reviewer:

diana

Reviewed: Nov. 1, 2009

I made this for a party and everyone really enjoyed them. Used applesauce instead of oil to save some calories. Yum!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Oct. 25, 2009

Awesome! I did add 1/4t nutmeg to the recipe, and then I sprinkled chopped walnuts on top right before going in the oven. The nuts toast a bit while they bake giving a yummy flavor to these.

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3 users found this review helpful