Reviewed: Sep. 17, 2010

LOVE, LOVE, LOVE this recipe! I made a few modifications, however. I decided to follow the advice of previous reviewers and used 1 cup sugar and 1 cup brown sugar. I also used 2 1/2 teaspoons of pumpkin spice instead of all the separate spices. The cupcakes turned out great! I frosted them with cream cheese icing and it was a great pair. I would only recommend the reduced sugar if using icing, otherwise it isn't sweet enough.

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Reviewer:

Justine

Reviewed: Sep. 7, 2010

Fantastic recipe! I used about 1.5 tblsp of Pumpkin Pie Spice, and increased the walnuts to closer to a full cup. I couldn't find my bunt pan, so I just used a 9X13 instead and it worked fine. I topped it with cream cheese frosting, and it was delish! Thanks for sharing this recipe! :)

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4 users found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Dec. 2, 2009

This cake had a nice texture. I subbed applesauce for half of the oil & added 1/2 tsp. of each of cardamom & ginger; I reduced cloves to 1/4 tsp. because they easily overpower me. I cut the sugar to 1 1/2 cups. I made this into a layer cake using a springform pan, and frosted with "Buttercream Icing" from this site--I wouldn't recommend doing that. Even though I reduced the sugar in this recipe substantially, with the frosting it was WAY too sweet for me. It smelled absolutely marvelous while baking, however, and I might try this again with a simple frosting, or in bread pans with no frosting. Thanks for the recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Nov. 9, 2009

Absolutely delicious as is! I didn't change a thing on this recipe. Actually made two of them and turned the whole thing into a giant frosted pumpkin!

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6 users found this review helpful

Reviewer:

hardrockgirl

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Nov. 4, 2009

FABULOUS CAKE! I actually jointed allrecipes.com just to review this recipe. My boyfriend said I really should tell other people how much we liked it. . Easy to make, very moist, but holds together. The cake stayed moist for days, delicious taste. I added more cinnamon, powdered ginger, and nutmeg and used more than a cup of whole walnuts halves. It is sweet enough, so we topped it with Greek yogurt drizzed with real maple syrup. A winner!

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Reviewer:

Tosca

Reviewed: Oct. 27, 2009

I haven't prepared this recipe yet, but I want to for Saturday,can someone tell me how to make the orange frosting please............ Thank you, Margo

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Reviewer:

Margaret

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: Oct. 15, 2009

Used this recipe to make cupcakes and made no changes save for omitting the nuts. They were perfectly spiced, moist and with a nice, homey pumpkin flavor. While a cream cheese frosting would be the classic complement, I frosted these with "Wedding Cake Frosting," also from this site.

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12 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 13, 2009

Excellent cake! Only change I made was adding 2 tsp. pumpkin pie spice. Followed rest of recipe as is and frosted cake with cream cheese frosting. Made first cake into cupcakes and then made cake. Both disappeared real quick! Thanks for a great recipe! This one is definitely a keeper.

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3 users found this review helpful