Just made a variation of this recipe using some advice from other reviewers. I substituted 1 cup unsweetened applesauce for the oil and added 1 1/2 tsp pumpkin pie spice. I frosted with a cream cheese frosting shared by another reviewer (8 oz cream cheese, 1/2 cup butter, 1 1/2 tsp vanilla, and 2 cups confectioner's sugar -- perfect consistency and perfect amount to cover a 9x13" cake). I used a 9x13" cake pan and baked for 40 min. The cake was moist but I personally found it to be too dense, although my husband thought the density was an asset. Even using the spices I did I think the cake could still use more for enhanced flavor. I will increase the pumpkin pie spice to at least 2 tsp, maybe 2 1/2 tsp, if I make this again, and will consider using only 3 eggs to make a less dense version.
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Just made a variation of this recipe using some advice from other reviewers. I substituted 1...