This cake was phenomenal, and perfect for using up leftover pumpkin puree! I made the following changes: Cut oil in half and subbed in additional 1/2 cup pumpkin puree (for a total of 2 1/2 cups...slightly more than called for); Cut down sugar to 1 cup white, 2/3 cup brown; Added 1/4 tsp baking powder and 1/4 tsp ground ginger; Omitted cloves, allspice, and walnuts. This recipe was easy and fun to make (I didn't even need to break out the hand mixer...just used two forks). I agree with other reviews that it is somewhat like a pumpkin bread in texture...but a delicious, moist bread at that! I did not find this cake to be too dense or sweet. It is lighter than bread, with subtle, delicious flavor, and best served plain; I think any frosting would be too overpowering. I baked this in a flexible silicon bundt pan, lightly spritzed with nonstick cooking spray, for about 1 hr 15 min. I HIGHLY recommend the silicon pan because its flexibility prevents the cake from flaking off or sticking to the sides when removing. I believe that this recipe is impossible to mess up.
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This cake was phenomenal, and perfect for using up leftover pumpkin puree! I made the...