This cake was wonderful! It tastes like a pumpkin roll without all the fuss. I used the "Whipped Cream Cream Cheese Frosting" from this site for a light and delicious topping. I also made the following changes: I used 2 15oz. cans of pumpkin for a little more of a pumpkiny taste and added 1/4 cup packed brown sugar. I omitted all the spices and used 3 1/4 t. pumpkin pie spice instead. Self rising flour worked great for me without the use of salt, soda, or baking powder. I baked in a 9X13 pan and had to adjust the baking time considerably. It took 75 minutes to bake on 350 degrees for me. It was very moist and I had to keep it in the fridge due to the cream cheese icing, but it was still lovely. Surprisingly, I didn't think it tasted that much like carrot cake, but more like pumpkin roll. I was very impressed with this recipe overall and have a feeling I'll be making it again and again. Thanks for sharing!
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This cake was wonderful! It tastes like a pumpkin roll without all the fuss. I used the...