This was like a cake version of pumpkin pie and I loved it! As someone else suggested, I used 15 oz. can of pumpkin instead of 1 cup. I added: 1 tsp. pumpkin pie spice, 1 tsp. nutmeg and 1/2 tsp. cloves and I baked in a bundt pan for 45 minutes. I would suggest making it a day ahead cause it's much tastier after it sits a while and although I tried a caramel glaze that I failed, this morning I'm having it with Cool Whip and that is all you need on this cake along with a cup of coffee. I'm making it again for Thanksgiving, putting it in my recipe gift books and THANK YOU FOR SHARING!
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This was like a cake version of pumpkin pie and I loved it! As someone else suggested, I used...