Reviewed: Apr. 17, 2012

Really like it and will make it again!

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Reviewed: Feb. 26, 2012

Used a white cake mix, substituted brown sugar for white, used a heaping teaspoon of pumpkin pie spice. Delicious! Moist, tasty, easy to make. Wife made a cream cheese frosting for it. Outstanding.

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CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

Reviewed: Feb. 25, 2012

This recipe was SUCH a hit with my daughters grade 3 class, that I wanted to make another batch for home... I just happened to have a boxed "Butter Pecan" cake mix in my cupboard, so I substituted it for the yellow cake... SO delicious!!!! I did them as cup cakes, frosted them with whipped cream cheese icing and sprinkled a tiny bit of cinnamon sugar for garnish. They're amazing!

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Erin

Reviewed: Jan. 9, 2012

This was an easy, tasty recipe. I followed some of the other reviewers and used 2/3 cup sugar, 1 15-oz can of pumpkin, 1/4 cup milk instead of water, and added 1/2 tsp nutmeg. I live at high altitude, so I added a scant 1/4 cup flour and baked the cake in a heavy-gauge Bundt pan at 350 degrees for about 30-35 minutes. A dusting of confectioners' sugar is all you need, but the cream cheese glaze or a caramel glaze would go well too!

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Doris Cheung

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

Reviewed: Dec. 24, 2011

I absolutely LOVE this cake. It's one of the best cakes i've ever tried. The only problem I had was when baking in a bundt pan, it sticks. I thought it stuck the first time because I only sprayed it with cooking spray. So the second time I greased and floured the pan, thoroughly, but it still stuck on the sides and the center. It's still edible, just not as pretty. I was going to take it to my fam's christmas dinner, but I am going to make another one and use a 13x9 cake pan instead. I will keep the messed up one for my house. (yay!) I also decreased sugar to 2/3 cup and used 15 oz of pumpkin.

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Judy Cowan

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

Reviewed: Nov. 27, 2011

Made this cake for Thanksgiving and everyone loved it! I followed some of the other suggestions and used two cups of fresh pumpkin, 1/2 a cup of sugar and included some nutmeg and cloves. I iced it with some vanilla icing and voila! One of the best cakes I have ever made and will be sure to make again.

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brandine42

Reviewed: Nov. 20, 2011

this cake was amazing!! I added 1/2 tsp clove and 1 tsp nutmeg. I also used one less egg as my cake mix called for 3 and the 14oz can of pumpkin makes things a little wet. I made a cream cheese glaze using 4tbsp butter, 1/2c. cream cheese, 1c. powdered sugar and 4tbsp milk, blended together and drizzled over top. I took it to a dinner party and nothing came home with us!!! so good, thanks for sharing. Will make this again!!

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Alexii

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

Reviewed: Nov. 15, 2011

I just made this and it is deliciously moist...in fact needs no icing. I used 1/2 c. sugar and a whole can of pumpkin, 2 tsp cinnamon because I love cinnamon. I am going to make this for Thanksgiving as I am always in charge of desserts and along with the traditional pumpkin pie will also be a pumpkin cake..yum! thanks!!!

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MissLady

Cooking Level: Expert

Home Town: Kane, Illinois, USA

Living In: Mount Vernon, Illinois, USA

Reviewed: Nov. 12, 2011

I made this recipie into cupcakes and they were a smash! I forsted them with a buttercream and sprinkled a little brown suger on top for looks. WONDERFUL!

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Sweet_nothings101

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

Reviewed: Nov. 6, 2011

My kids love pumpkin bread but this is so much more moist! The ends seem to get tough when I make bread. I make it for an easy breakfast. We warm it up an put a little butter on it. Make the house smell yummy. I alter it some: 1/4 c oil, 1/4 c applesauce, 1/4 cup sugar, 1/4 tsp of cloves, allspice and nutmeg, 1/2 tsp cinnamon. The rest the same.

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