Pumpkin Cake

“I’ve probably made this 25 times now, and each time I double the recipe using the big can of pumpkin (I think it’s 29 oz) and bake in a 14×9 pyrex pan.I turn down the oven to 340 to accommodate the larger pan. It’s delicious and always gets requests for the recipe.I have also done completely without the cream cheese, and it still doesn’t last long!Here’s a winner any time of the year!”

“Very Good!The only changes I made were to omit the cloves and to make it into 2 loaf pans instead of tube pan.It still turned out good, though!Definitely a keeper!Thanks for posting, RecipeNut!”

“I made this yesterday and already everyone is asking when I am going to make it again! I followed the recipe exact, except I baked it in a 9X12 pan and I made a butter frosting instead of a cream cheese frosting, and left off the nuts as I didn’t have any. The cake was so moist! This recipe is a keeper! Next time I will put the nuts on top, that could only make it better!”

“Better than I expected! Very moist and perfect blend of spices. Made the house smell wonderful while baking. I baked it in a Jumbo cupcake shaped cake pan,”

“Great recipe! Delicious cake… it sort of tastes like carrot, in fact. I used half applesauce half oil. I also didn’t use the cream cheese recipe…. I just sort of winged it since I’ve made a few cream cheese frosting batches. But the cake was moist and delicious, a big hit as a birthday/thanksgiving cake!”

“OMG. This was so good. Seriously, wow. I did it as written except that I added a small dash of whole milk and a dash of orange juice to the frosting to make it more of a glaze. And I did a two-layer. All around a great recipe. I may try the apple sauce next time instead of all that oil (500 cals a slice!) and I’ll let you know!”

“Absolutely delicious pumpkin spice cake!!I substituted 1/2 cup vegetable oil for 1/2 cup apple sauce and used only 1 cup of Splenda and added 1/4 cup honey.Very very good!This may replace pumpkin pie for Thanksgiving this year!”

“This cake is very moist and good.Since I have to really limit my sugar intake, I used Splenda in the cake and didn’t use any frosting at all.It was still great.”

“My family really liked this.We made 3 dozen cupcakes and baked them for about 22 minutes.We’ll be making this again soon. Thanks!”

“I was looking for an easy recipe to use up some pumpkin I had in the freezer which would not require butter as I was out.This cake fit the bill perfectly.It was easily put together, came out moist and fluffy, and generally behaved itself in the oven – coming out as directed.We all enjoyed it very much.Next time I will increase the spices as we are a spice addicted family.This could be played with in many ways – raisins, pineapple, coconut…. hmmmmm.I also liked the cream cheese icing – great with the addition of dark rum.Thank you RecipeNut.”

“I baked a pumpkin and used it to make the cake. At the time, I didn’t have salad oil in the house so I substituted a cup of olive oil and a cup of butter. The cake was very moist and delicious.”

“Excellent cake! This was very easy to make and came out super moist. I really like that it does not use a cake mix, also! I did not try the frosting, but rather did a simple glaze.”

“This is fabulous!! Rich, moist, and the perfect spice taste.I added raisins as well and used canned cream cheese frosting.It is definately a keeper!!”

“FABULOUS CAKE I am known for making unusual dishes. I made this for a client who has a very restricted diet. It baked up beautifully, was very moist, and was the hit of his 80th birthday party. I made a hazelnut buttercream frosting and the combination was delightful. GREAT RECIPE thanks”

“WOW these are amazing! I used 1 cup of splenda and 1 cup of real sugar, 1/2 cup applesauce and 1/2 cup veggie oil and they still came out amazing!!what a fantabulous recipe :D!”

“I made the cake for my son’s birthday, and it was very, very good! I did use 3/4 cup Egg Beaters and one real egg, and 1/2 cup applesauce, 1/2 cup oil to help cut back the fat. (Try it! You can’t tell the difference!)I made the cake in 2 round pans, and baked it for 40 minutes.The frosting is very nice as well, I did add 2 tsp milk to thin it a bit. It had plenty to frost the 2 layer cake. Thanks!”

“I was looking for a pumpkin cake recipe for a friend.What a great find!We have made this two weekends in a row.First, as the recipe says, baked in a tube pan for an hour.Next, in a 13×9 pan for 35 min.It was a big hit each time.”

“Excellent bread! I added some fresh cranberries and made mini loaves as a dessert for Thanksgiving dinner. Wonderful, thank you!”

“This was really really nice, I made it last week to take over to my grandmothers and she loved it, the only changes I made were that I baked it in two loaf pans and that for the icing I decreased the amoung of sugar to two cups and increased the amount of cream cheese to 8 ounces 🙂 even that was a tad too sweet for me, other than that, it was lovely and the texture was wonderful, will be making again!!”

“I made this for Thanksgiving and everyone liked it.It was almost all gone.”