This cake is delicious! I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I used 1/2 splenda & 1/2 sugar, and it was great. Used a 9 X 13 pan and cake was ready in 35 min. Topped with Cream Cheese Frosting II from this site. Everyone is raving about it - thank you!
I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! Everybody raved about this cake after dinner, I'll make this again!
I have made this cake so many times and it is always greeted with the BEST reviews. I use a 9x12 and top with Cream Cheese Frosting II (from this site submitted by JJ) and sprinkle with cinnamon/sugar. I have even made a superb apple spice cake with this recipe, simply replacing the pumpkin with an equivalent amount of unsweetened apple butter. This is really something phenomenal... I wish I could give it 10 zillion stars. Thanks Sue
Very, very moist and delicious. Does not need frosting! I used applesauce--3/4 cup and 1/2 cup oil. I added 1/2 tsp. ground cloves, and 1/4 tsp. ground ginger. My entire family loved it, even my 5 and 2 year olds! Baked as a bundt cake for 45 minutes, or yields approximately 28 muffins (3/4 full), baked for 18-20 minutes.
Did 3/4 c. oil and 1/2 c. unsweet apple sauce, also added 4 tsp pumpkin spice seasoning and 1/2 tsp ground cloves. Did the cream cheese frosting II with 2 tsp cinnamon and 1 tsp pumpkin with an extra half cup of powdered sugar and 2 tsp of vanilla. I had to give more than half of my cake away to guests for leftovers and promised my husbands co-worker I'd make it for their Thanksgiving lunch. Can't wait to make it again, great reviews!
Moist delicious cake. I converted it to cupcakes by just reducing the baking time to 20 minutes. I will definitely add this recipe to my recipe box at home.
If someone could come up with a yellow or white cake version of this cake they should PATENT it. I mean, I can only imagine a yellow cake this light, fluffy and moist! Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan. It has a beautiful, vivid pumpkin-orange hue, no doubt because it is subtlely spiced with a mere 2 tsp. of cinnamon. I liked that - it was nice to have a pumpkin cake where the flavor of the pumpkin was so bold and not hidden underneath tons of spices. While I would have loved to make this in a cake pan (if for no other reason than simplicity) and drizzled it with a glaze, cupcakes were more practical for my needs. I baked them at 350 degrees, about 23 minutes. I gave them just a little plop of vanilla buttercream to which I added cinnamon to taste. While a cream cheese frosting would have been good too, I liked this combination a lot! I have made a lot of pumpkin cakes over the years, many from this site. I hope I remember this one - it's perfect.
Instead of making a sheet cake I poured the batter into 3 layer pans and made a layer cake (bake for 35 minutes). I followed the advice to use 3/4 cup oil and 1/2 cup unsweetened applesauce. Also as suggested I used JJ's cream cheese frosting II on this site and had enough frosting left over to top the wonderful 90-minute cinnamon rolls also on this site. I took the layer cake to a potluck and not even a crumb was left. Thank you Sue!
This was AWFUL. I can't believe people gave it 5 stars. I made it just like the recipe and it was so oily. Powdered sugar turned into a sopping mess soaking up the oil in the cake after I sprinkled it on top of the cooled cake. It is not good as it is written originally. And everyone talked about how they made it differently in their review. The original recipe should be removed! Can't taste the cinnamon, really no flavor at all. Very disappointed to dirty a kitchen for this! I came back to the site to see if 1 1/4 oil was my mistake, but there it is on the website. Don't make it this way!
