Reviewed: Nov. 6, 2012

I tried a recipe very similar to this one. There were a few, slight differences. I loved the way this cake turned out! I made a layer cake and it was very moist. Here are the differences to the recipe: Use solid-pack pumpkin, lightly beat the eggs before adding, and 2 tsp. cinnamon. The frosting differences are: 4 oz. cream cheese, 1.5 tsp vanilla, 2-4 tsp. milk. The frosting is very soft, which is fine for a sheet cake, but I had to chill it for a while to be able to frost my layer cake. I will definitely make this again and I might add a little more cinnamon or some nutmeg just because I like a little more spice.

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Reviewer:

Melly

Cooking Level: Expert

Home Town: Lovell, Wyoming, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Oct. 29, 2012

This recipe was OK, but not fantastic. At the suggestion of others, I added 2 tsp of pumpkin pie spice, but I think it could have used more. I used unsweetened apple sauce instead of oil. I also used the Cream Cheese II frosting recipe and it was just the right amount and very tasty. Not sure if I will make this again.

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Reviewer:

Jennifer S.

Cooking Level: Intermediate

Living In: New Whiteland, Indiana, USA

Reviewed: Oct. 21, 2012

What I love about this cake is not only that it taste so great but also that it serves several people.

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Reviewer:

Shelle

Reviewed: Oct. 20, 2012

Very good told it's a keeper.I added raisins

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Reviewer:

ldstover

Reviewed: Oct. 9, 2012

I made this last weekend prior to Thanksgiving, to take to a church dinner. Thanksgiving has been ruined two years without trying a recipe first and waited, making it that very day. This one is wonderful. Thanksgiving I'll add pecans (chopped) to icing and I'll be the STAR of the show. Kidding aside - I'll beat what I came up with last year, a recipe HIGHLY touted to be the best flan ever. NOT!!! Thank you so much Sandy.

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Reviewer:

littleriverbaker

Cooking Level: Expert

Reviewed: Aug. 25, 2012

was really easy to make and tasted great. only thing i did different was added a few sprinkles of nutmeg to add to the pumpkin pie taste my kids love! i also used already made cream cheese frosting, was very good!!

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Reviewer:

Jessnbert

Reviewed: Mar. 7, 2012

I made this cake recently. I doubled the recipe and baked in a large wilton pan. I needed to serve 45 people. I did add more cinnamon and some allspice, cloves and nutmeg. I topped it with a cinnamon cream cheese icing and chopped walnuts. Everyone love it. Thanks for sharing.

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