Pumpkin Spice Cake II Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Nov. 28, 2003
I made this cake last month for my Dad's birtday! It was yummy! To make it a little heart healthier for him and my mom I substituted applesauce for the oil and used 5 (I think) egg whites and one whole egg.
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Photo by CATT103

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2003
I took another's advice and cut down the oil to 1/2 and substituted 1/2 cup applesause to make up 1 cup. EXTREMELY moist. Next time I may onit oil entirely and use only applesauce. Everyone loved the cake!
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Cooking Level: Expert

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Reviewed: Dec. 17, 2002
Excellent cake - it was a huge hit at my office. Very moist and good, subtle flavor. I will definitely make this again.
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Cooking Level: Expert

Home Town: Modesto, California, USA
Living In: Sacramento, California, USA

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Reviewed: Dec. 2, 2002
This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious!
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Cooking Level: Expert

Home Town: La Mirada, California, USA
Living In: Chino Hills, California, USA

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Reviewed: Oct. 22, 2002
I'm generally a terrible cook, but this cake came out wonderfully! I made it in two 9" round pans instead of the 9X13" and it was great. My fiance said it was "killer"!! It keeps well for several days and stays super moist the whole time!
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Cooking Level: Intermediate

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Displaying results 61-65 (of 65) reviews

 
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