Reviewed: Jan. 7, 2008

Cake very moist-my husband said that it tasted like pumpkin bread. I left out the oil and substituted 1 C of melted butter and it turned out just fine. I also left out any glaze-seemed good enough on its own!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JenJ

Reviewed: Dec. 21, 2007

Simply love it, soft and moist as suggested! I cut down the sugar to 2 cups and omitted the allspice and walnuts, turned out just as good!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JANELIM

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Dec. 12, 2007

I liked this cake, but I thought that the spices were off. Too much clove - it was overpowering. Next time I would eliminate the allspice, cut the clove in half, put in more cinnamon and a bit of ginger.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

EMIMSY

Reviewed: Dec. 11, 2007

Very moist and dense. I used apple sauce for the oil and 3/4 c. egg substitute. One cup each of granulated and brown sugar is sweet enough.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DI3MOOSE

Cooking Level: Expert

Reviewed: Nov. 22, 2007

I followed the recipe exactly, and it came out wonderfully moist. However, the spices were a bit overpowering for me. This cake is perfect for those who prefer a nice, strong flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JocelynEva

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: La Quinta, California, USA

Reviewed: Nov. 20, 2007

Not my favorite cake recipe. It doesn't work well with typical subsitutions to lighten it up (applesauce for half the fat, splenda for half the sugar). It is probably as written, but I won't try it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

shawnessym

Cooking Level: Intermediate

Reviewed: Nov. 16, 2007

Fabulous!I made this for a frien to take to a "pumpkin festival".I used 2 pyrex bowls levelled them abd inverted one on top of the other I sliced the tops and stuck them to the sides of the ball to make ridges. I frosted everything with Ricks butter cream. When I made a second one for my family I used the "Best Buttercream Frosting" which was a not too sweet perfect compliment for this cake. Both frosting recipes are from this site, and I made sure to read the reviews before makeing them, great tips there.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Carriescows

Cooking Level: Expert

Reviewed: Nov. 16, 2007

Really easy recipe. I made this for my mom's coworkers, so I didn't actually have a piece but it smelled heavenly and I heard very nice reviews. Also, I was very glad that the recipe used an entire can; a lot of the recipes on Libby's website didn't and I didn't want left over pumpkin.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Anita

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Nov. 10, 2007

Oh this was soooo good! Very easy to make, I didn't sift and it was still delicious! I baked it in 2 8" square pans for about 50 mins. This recipe was great even without the frosting (I used a cream cheese frosting).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nelliehaw

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Reviewed: Nov. 10, 2007

I am ratign this pumkin cake with 5 stars because my husband and co workers love it. I do not like pumpkin cake so of course, it wasn't good for me. :) It is very easy to make and pretty reasonable price wise to bake.

Was this review helpful? [ YES ]
2 users found this review helpful