Pumpkin Cake

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!

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!

I halved this recipe and used an 8x8 dish. I eliminated the cinnamon and used 1 teaspoon pumpkin pie spice in its place. This took 35 minutes to bake (center was not cooked through at 30 minutes). I used nutty cream cheese frosting (from this site) and topped with a handful of chopped walnuts. It was SO GOOD and MOIST! My family went back for seconds!

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!

EXCELLENT! THE ONLY THING I CHANGED WAS THAT MY HUSBAND LOVES A LOT OF SPICE IN HIS CAKE SO I INCREASED THE SPICES TO 3 tsp. CINNAMON 3 tsp. GINGER and 3 tsp. CLOVES. BE WARNED THIS MAKES A LOT OF CAKE...AND ITS A GOOD THING CAUSE AFTER TOPPING WITH CREAM CHEESE ICING AND CHOPPED WALNUTS IT WENT IN NO TIME FLAT!

So I remember, this makes the greatest serving size cupcakes ...just bake for 20 min. For a 9X13, this worked perfectly at 35 min. Tried with all oil, and it wasn't as moist as using 3/4C oil and 1/2C UNSWEETENED applesauce. Adding additional spices were also a must b/c without it, the cake was a little bland (a total of 3t cinnamon, 1/2t nutmeg, 1/2t cloves, 1t pumpkin spice). Lastly, using the Cream Cheese II recipe from this site, this was divine but divide it in half b/c it makes a lot, so that would be 8oz cream cheese, 1.5t vanilla, 1C sifted confectioners sugar, and 1/4C butter with the optional addition of cinnamon.

This cake was yum-yum! It stayed moist even after freezing! I can't wait to try this with cream cheese frosting. I do think ,next time, I will leave out the walnut. Thanx for the recipe! Can't wait to make this for the holidays!

This drew raves! I used mashed, cooked sweet potato in place of the pumpkin. There is very little discernible difference between pumpkin puree and sweet potato puree in baked goods, so I consider it pretty much equivalent. Used 2 medium sized sweet potatoes, microwaved on high for 8 minutes, then peeled and mashed. Added 2 Tb dark rum, 2 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp ground cloves. I cut the oil back to 1 cup. The last 1/4 cup is unnecessary. The resulting texture was moist, the crumb very fine. I glazed it with a thick cream cheese/rum glaze (4 oz softened cream cheese mixed with 2 Tb softened butter, 2 cups powdered sugar, 2 tsp dark rum, 2 tsp orange juice and the freshly grated rind of an orange) when the cake was fully cool. The cake was inhaled within minutes, and whereas the praise was unanimous, a few guests paid the ultimate compliment of saying it was the best cake they had ever eaten - no faint praise! Thank you for an extraordinary recipe.

Everyone made most comments I agree with, but want to emphasize the need to half the oil and go with applesauce. I actually switched totally and just added stick of melted and cooled butter. Also, 3 eggs is really what is needed, not 4. Increase to 1/2 tsp salt and FOR SURE, add pumpkin pie spice. This recipe way too plain if you are looking for a "spice pumpkin cake". Just one guy's opinion but have made hundreds of these and I am hoping this helps you all out around the holidays coming uo. Enjoy!

I made this with 3/4 cup applesauce and 1/2 cup oil instead of the 1 1/4 cup oil and served it with JJ's Cream Cheese frosting 2. The cake was still amazingly moist, and the flavor was fantastic. Loads less fattening, but still sinfully delicious. One tip on the applesauce - start with about 1 1/2 cups, then strain all the excess liquid off for about 10 minutes to get about 3/4 c of thicker sauce. Gave the cake a nice texture.

Love this recipe! Didn't change anything. I double the recipe and used two bundt pans to make a pumpkin.

WOW! This was truly delicious. I followed the recipe exactly except I baked it in a 13 x 9 for 40 mins. It was so moist and had a great pumpkin flavor. I frosted it with cream cheese frosting, but it didn't need it at all. From now on, I'll be making this as a bundt cake with a sprinkling of powdered sugar. Thank you! As a personal preference, I might increase the spices next time... They were light and understated.

Amazing, perfect for a bundt pan. Took 40 minutes on the middle rack and was a delight!

This cake is moist and rich without being overwhelmingly heavy. I have made this twice now. Once in a bundt pan and once as cupcakes. Both times I used a cream cheese icing made from a recipe on this site and it has been a hit every time! I did not make any changes but I did not use walnuts.

10/31/09: I made this cake again for our Halloween work party and it was a big hit. This time I presented it like a pumpkin or jack-o-lantern by making 2 bundt cakes, slightly cutting the bottoms of each to make them flat and then placing them together. I used an ice cream cone for the stem, just added green food coloring in the frosting. Had 3 people ask me if I would make this cake for their Thanksgiving celebrations! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10/10/2009: This cake was so good! I substituted by cutting the oil, as others suggested, by instead using 3/4 cup oil and 1/2 cup cinnamon applesauce and it came out so moist! I used the "Cream Cheese Frosting II" from this site although I had a slice before it was frosted and it was so good w/o it. Will be making it again for Thanksgiving! Baked in a bundt pan and cooking time was 55 minutes.

Great recipe which lends itself to tweaking it for your own taste, which is why i'm giving it 5 stars. I, too, opted to use 3/4 c. oil and 1/2 c. unsweetened applesauce (because i just can't bring myself to use more oil in ANY cake), and also did 1/2 white sugar and 1/2 brown sugar. I pumped up the spices as well, adding 1/2 t. more cinnamon, 1 t. nutmeg, 1/2 t. cloves, 1/4 t. ginger, and 1/4 t. allspice. I baked it in a bundt pan for 50 minutes, and iced it with a Caramel Frosting (1/2 recipe) found on Paula Deen's website and sprinkled on 1/2 c. toasted walnuts (omitted nuts in cake itself). It was a HUGE hit! A very moist, flavorful cake that just looked and tasted like the perfect "fall" dessert. I will definitely make this cake again!

I made this last summer, only I adapted it to be a 4 layer cake with a cream cheese filling dotted with chopped chocolate and covered in chocolate glaze. I also added cocoa to my cake to make it a chocolate pumpkin cake :) it was delicious!

The texture was okay, but the flavor was flat ... if I tried this again I'd probably substitute butter and maybe some milk for all that tasteless vegetable oil. I want flavor with my fat calories, darnit.

I frost this with (Janni's) Cream Cheese Frosting II & together, it's excellent! If you like nuts, I highly recommend using the full cup. I've used 2 tsp cinnamon (that the recipe calls for). I've used 3 tsp pumpkin pie spice & I've used 2 tsp pp spice + 1 tsp cinnamon -all with great results. I've made it with all oil & I've made it subbing 1/2 c oil with applesauce -both great. I like making this into either a 3 layer round cake (baked 30 minutes) so that there is a good cake to icing ratio or baking it in the 12X18 pan called for, cooling, freezing, then cutting into 6 equal size pieces & making them into two 3-layer smaller cakes. It makes a lot but freezes well, which I love because I can whip up a quick delicious dessert in no time. Thank you! This is one of our favorites!

This was VERY good, however, it is more like a loaf than a cake. Kids loved the icing! I added ginger & nutmeg for a more spicier taste.

This recipe is outstanding!! It stayed very moist even though I made it two days prior to Christmas. I made it in a bundt pan and increased the baking time to 42 minutes. It didn't need frosting at all and made a great breakfast bread!

Absolutely delicious! I wanted to bake another one as soon as the first was gone. :) I also used about 1/2 cup unsweetened applesauce and 3/4 cup oil in lieu of 1 1/4 cups oil. I added an additional 1/4 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp allspice, and 1/8 tsp ginger. Glazed with JJ's Cream Cheese Frosting II, also on this site. Even my mom, who is not into sweets, said how good it was and kept a piece to snack on!

Cut the oil in half and it still tasted way too greasy. I didn't add applesauce or water, but it might have been better that way. The extra moisture would have created steam and helped it to rise better. As it was, even though I cooked it almost double the suggested time until a knife came out clean, it was so dense that parts of it were pudding-like. There was something wrong w/ the proportions of ingredients. Won't make again.

Love this! It got rave reviews from my family. I made cupcakes (makes 36 cupcakes). I also used 1/2 apple sauce- but I substituted 9 tablespoons of milled flax for most of the oil (use 1 tablespoon of vegetable oil). I'm not generally one for "healthy" baking, but I made this recipe for a family member undergoing chemotherapy so I try to sneak in healthier ingredients whenever possible. It was actually really good, and I will make it this way every time. I also added 4 tsp. of pumpkin spice seasoning, 1/2 tsp. of cloves and an extra tsp. of cinnamon. Delicious!

AMAZING!!! I took the advice of many other members and used 3/4 cup oil and 1/2 cup apple sauce (drained a bit in a paper towel). I also added more cinnamon, all spice, nutmeg, cloves and ginger. I didn't add the nuts because I don't like nuts in my cakes. Used a bundt pan and cooked for 50 minutes. Also used cream cheese II recipe from this site (from jj) and added a little milk to think so I could use it as a glaze. Everyone loved it!

I followed the directions about using 3/4 cup oil and 1/2 cup unsweetened applesauce and this cake came out delish! I actually made two because I needed a large cake and when making the second one I ran out of pumpkin and was only able to use a cup and a half of pumpkin and the cake STILL came out devine. I was so happy! Cake is wonderful with cream cheese icing! I will use this recipe again!

Nothing fancy, just a simple, quick, delicious cake. I didn't want to make icing, so I topped this cake with peanut butter chips as it came out of the oven, then sprinkled with powdered sugar. The kids loved it! Also a great cake with coffee. Think I'll go make another right now.

Oh my gosh, was this ever fantastic! I made it for a small get-together after my daughter's baptism, and everyone, kids and adults alike, LOVED it. Even my rather picky MIL raved about it! The only change I made was to add 1 extra teaspoon of cinnamon. Also, I baked it in a bundt pan -- I think it took about 45-50 minutes. I iced it with the Bourbon Cream Cheese Icing recipe from this site -- yum!

AWESOME RECIPE!!! I made this at Thanksgiving and it was a HIT! It beat out Grandma's Pumpkin Pie and Cherry Pie by a longshot!!! I added 1/2 cup more pumpkin and it was VERY moist, but I'm sure it would have been just as moist w/o. I also just used store bought frosting, but still great!!!

substituted 1/2 cup oil with unsweetened applesauce and 1 cup of flour with whole wheat flour simply because I was almost out of both but it worked and tasted delicious. Next time I will use egg whites and see what happens.

So moist and delicious! I brought it into work and it was gone within minutes.

A co-worker made this recipe for our office and everyone couldn't get enough of it. It is very, very moist and perfect with a cup of coffee. She used the "Cream cheese frosting II" recipe here on AllRecipes and it was incredible. I plan on making it for Thanksgiving as well.

Great cake, delicious! I followed the reviews and used 3/4 cup oil and applesauce. My in-laws loved it so much, they took half the cake to go! Definitely would make it again.

substituted 1/2 cup oil with unsweetened applesauce and 1 cup of flour with whole wheat flour simply because I was almost out of both but it worked and tasted delicious. Next time I will use egg whites and see what happens.

I cut the rcipe down to 7 servings. Instead of substituting applesauce for some of the oil I just made up that amount with extra pumpkin (1/4 cup). I also looked at pumpkin pie recipes and decided this bread would taste more like pumpkin pie if it had some (1/4 tsp) ginger and (1/8 tsp) cloves. Also used half & half flours, (1/2 cup) white with (1/2 cup) whole wheat. It came out light, flavorful and moist.

Ok, so I am giving this 5 stars even though I made changes because the only change I made was to change the oil to 3/4 cup applesauce and 1/2 cup canola oil...I could not make a cake with the original amount of oil. I also added a package of pumpkin spice pudding to the flour mixture because I like pudding in my cake mixes. This cake is great! Very moist and flavorful. I didn't have enough pumpkin (1 3/4 cups) but it still came out great. I made a bundt cake and frosted it with a pumpkin cream cheese glaze and then dusted it with pumpkin pie spice! Yummy! Made cupcakes with the leftover and my picky niece ate two cupcakes without frosting!

I have to say this is a very good recipe. The only thing is that is very oily, you put it in a nakin and you can see the oil very well. Also I dont know why but it gives me heart burn and nothing else does?... But the flavor is AMAZING!!!! Moist. I did follow the other users tips on using some applesause.

Very nice flavor, but WAY too oily. All I would change is cut down on the amount of oil as other reviewers suggested. Otherwise is a wonderful recipe and great cake!

This is the best pumpkin one I've tried. I cut it in half, then split them into layers. I got a 4 layer cake that I put a mix of bavarian cream and buttercream icing (with a touch of pumpkin pie spice) in between then topped it with a very light cream cheese icing. It was decorated as a halloween birthday cake. I WILL be using it again for my husbands birthday in January.

I made this in a 9x11 cake pan. Very tasty thanks. I did have some problem with it sticking to the pan so make sure your cake pan is covered with flour.

Very nice. I too subbed applesauce for most of the oil. I used about 3/4 C applesauce and filled the cup the rest of the way with the oil. I did not have non-expired baking powder(whoops)so I eliminated the powder, baking soda and salt and used self-rising flour instead. I like things on the sweet side so next time I will add a glaze or a frosting. I also made it in a bundt pan - in my oven it needed to cook for about 65 minutes. Very nice - I think I will make this for Thanksgiving for a change from the same old pumpkin pie.

Wow!!! What a wonderful cake! I followed the other reviewers' advise. I used 1/ 2 cup of applesauce and 3/4 cup of oil to cut out some of the fat. I used only 1 tsp of cinnamon and added 1 tsp of pumpkin spice for a bit more flavor. Ahh perfection!!!

Very good and moist. Could use a little more pumpkin spice flavor but still good. I did what the other people did and halved the oil and used applesauce. I also added a tsp of pumpkin pie spice but will add a little more next time. Great texture! I used homemade buttercream frosting. Excellent!

This is such an amazing recipe!! I only used i and 3/4 cup of pumpkin and it still turned out ammaazziiinnnggg!! :) Totally recommend to anyone! :)

Made as directed, easy to make but very bland. Next time I'll add some all spice, nutmeg and a bit of ginger. I baked in two smaller round pans to make a layer cake and it needed 50 minutes to bake.

This cake is yummy! I took it to work and everyone commented how moist and flavorful it was.

Fabulous! I add more spices, though ~ more cinnamon, nutmeg, all spice, and ground cloves. I make as cupcakes and frost with the Cream Cheese Frosting II recipe on this site. Recommend using 1/2 cup applesauce and using less oil.

Delicious! I took this over to my sister and brother-in-law's for dessert with Sunday dinner and it was a huge hit! Very moist, with a rich pumpkin flavor! Like other reviewers suggested, I used applesauce in place of some of the oil; I used 3/4 C applesauce to 1/2 C oil. I followed all other measurements pretty closely until I got to the spices. I like my pumpkin cake heavily spiced, so in addition to the cinnamon I also added 1 t. nutmeg, 1/4 t. cloves, and a pinch of ginger. After adding these I thought it still needed a bit more so I added about 1 t. pumpkin pie spice. The end result was great and topped with cream cheese frosting it was a perfect fall dessert!

No adjustment needed for high altitude when baked in a bundt pan. I added a heaping tsp of pumpkin pie spice. This cake comes out perfect every time.

This is a very moist cake. I varied from the recipe just a little. I did not add vanilla extract or walnuts and instead I used 3.5 TSP of cinnamon instead of 2, and added 2.5 TSP of cloves. It is excellent with cream cheese frosting.

Wow, this one surprised me. I was expecting a nice moist cake that many would enjoy. But I didn't think I'd receive so many rave reviews for what I figured was a simple cake. I frosted with cream cheese II frosting so it was very similar to a carrot cake IMO. I opted for no nuts because I wasn't sure of possible allergies but some chopped walnuts would have been great on top or on the sides. I used 1 1/4 cups white sugar and 3/4 cups brown sugar. And also took the advice of using only 3/4 cup oil and 1/2 apple sauce instead. I baked two 9" rounds at 375 for 15 minutes and then dropped to 350 and continued for another 12-15 minutes. They came out a lil too brown on top because my kitchen timer failed me but were still very moist. First time using "bake even cake strips" and I'd highly recommend to any cake baker. They help distribute heat throughout the pan so no hard crusty edges or domed centers. Made it much easier to decorate since no leveling was needed. A great Thanksgiving dessert cake!

This is an absolutely delicious cake! I baked this on Christmas eve and everyone was still raving about it on Christmas day. They wanted more! I took the advice of other reviewers and substituted applesauce (I had cinnamon applesauce on hand ;o) for part (1/2 cup) of the oil. I also added cloves, nutmeg and a dash of ginger. I also used cream cheese frosting (recipe on this site). YUM!!! It's good with butter smeared on too. Thank you for this GREAT recipe!

Yummy and easy! I thought one can of pumpkin puree was 1.5 cups so tried to cut the rest of the recipe down to accommodate. It turned out fine but took a long time to bake and is very pudding-like. Still, very tasty. We left out the walnuts and added chocolate chips instead which worked very well! Also replaced half the oil for applesauce and made an easy cream cheese frosting, which is great, but it doesn't need the frosting. Will definitely make this again ... and again!

This is AWESOME!! As with all my recipes I substituted all the the oil with unsweetened applesauce. (Not sure why some people do 1/2 oil and 1/2 applesauce. )The cake was so moist and flavorfull! Will make again and again!!

I followed the directions exactly for this recipe and what I ended up with was an uncooked messy mush! I baked the cake for the time suggested and it was nowhere close to cooked! After two hours it was still a mushy mess in the middle and burnt to a crisp on the outside. I will never make this again! I dont know how this recipe got so many good reviews. I have been baking over 15 years and this was one of my biggest cake wrecks!

Super moist pumpkin cake, great flavor!

This was very moist, very tasty and not overly sweet. I replaced half the oil with applesauce and it didn't affect the texture at all! I was in a hurry so I made it in a bundt pan and used canned cream cheese frosting that I melted in the microwave for 30 seconds and poured as a glaze over top.

I followed directions,except added more cinnamon,cloves and allspice for a real pumpkin flavor. Made it in 3 8" cake tins/probably next time use my 9" and only 2. I took the tops off to make it flat (had to eat the tops!!!) then I made whipped cream and made a layer cake with the cream. So very light, it is almost impossible to stop eating! Oh,yes, I dusted the top of the whipped cream with cinnamon...I actually had enough to make a layer cake with the flat layers , and another cake with the extra 8" spilt!! Everyone wants the recipe!

I added more cinnamon and a dash or two of nutmeg and ginger - till it smelled right. To cut calories I used 3/4 cup applesauce and 1/2 cup oil. I preferpureed fresh pumpkin in place of canned. I lightly beat the eggs before adding them too. Cream cheese icing dusted with cinnamon complimented it perfectly and made for a fantastic presentation. I baked it for a birthday party where the birthday girl requested pumpkin cake. She and all our friends LOVED it. So moist! I'll be proud to serve it again, thanks for this recipe!

This has to be the BEST cake I've ever made! I followed the advice of other reviewers and used 3/4 cup oil and 1/2 cup applesauce, and I added nutmeg and cloves. I also used the optional walnuts which were great! Like other reviewers, I used the Cream Cheese Frosting II from this site (except I only used 1 package of cream cheese like reviewers of that recipe suggested). The cake was so moist and fluffy and delicious! Oh, and I used a 9x13 pan and cooked it for 40 mins at 350 degrees and it was perfect! Thank you!!!

I have made this multiple times in many different baking pans and it always comes out moist and delicious. I highly recommend it for pumpkin lovers.

I made this into a three layered cake and used cream cheese icing and it turned out great!!!

Delicious! Thank you for sharing this great recipe!

I couldn't wait to let you all know I entered this cake (using the cream cheese frosting #2 on this site) into the bake off at the Fall Festival baking contest at my kids school. And....... Drum Roll Please..................... I WON FIRST PLACE!!!!!! The only thing I did differently was replace the cinnimon with Pumpkin Pie Seasoning. I hadn't even tried it before entering the contest, but once I did I could see why it won. It was very moist and the flavors came through very nicely. Thanks for a great recipe and a fun night of congrat's from my school! :)

Followed the reviews w/ the oil apple sauce combo. This was sooo good! I also added a 1/4 tsp each of nutmeg, ground clove, and ginger. Plus my teaspoons of cinnamon were heaping. Sounds like a lot of spices, but the pumpkin flavor really came through. Didn't taste like a spice cake. It was soooo moist! This will be made many times! I took it to a Women's Bible study at Church and didn't get to bring any left overs home! The ladies were literally picking crumbs off the plate!!! Great recipe!

This cake recipe is GREAT!!! I took this to work and everybody for different departments were coming over to my office for a piece of this cake!!!

This is one of my favorite cakes. My very favorite is a carrot cake, but it takes way too long to make. So, when I want a similar taste (with much, much less work), I'll opt for this one. It goes together a little weird with the oil and sugar, but follow the recipe and you won't be disapointed. I made this the first time for my sister's baby shower and everyone raved about it. I frosted it with "Whipped Cream Cream Cheese Frosting" and it was fantastic.

Probably the best and most moist pumpkin cake I ever made. Made in a bunt pan. Delicious without any frosting! Just sliced and served. Perfect .....don't change a thing! Thanks!

This was SO easy and super delicious. I made it in a bundt cake pan, baking for 45 minutes. It was a hit at Thanksgiving dinner and made for a great breakfast the next day.

Delicious and moist cake with just the right amount of pumpkin flavor.

Moist and delicious,even those of us who don't like pumpkin love this cake.

I followed the recipe exactly except I baked at 325 because I made cupcakes instead of a cake. It makes approximately 26 cupcakes and I used my personal buttercream frosting with 1 tsp of cinnamon. Everyone LOVED them. They were really moist and the flavor was great. I hate to say it but they really didn't even need my frosting!

holy delicious pumpkin cake, batman... this is amazing. i did the 1/2c applesauce & 3/4c oil and sprinkled in some ground cloves and nutmeg, but not enough to really alter the taste i don't think... this is the first cake i've made from scratch that was not dry when done... amazing.

Perfect recipe! instead of cinnamon i just used 1tsp. of pumpkin pie spice. a real treat! super tender and moist. made it into cupcakes too!

I made this for my husband- He loved it!! I used 1 c sugar and 1 c brown sugar and as other reviews I added a little ginger, nutmeg and a dash of cloves. I made in a bundt pan and drizzled a maple cream cheese icing on it and topped with crushed pecans. Great recipe!!!

Very nice - moist and light. I did as others mentioned - cut the oil to 3/4 cup and added 1/2 cup applesauce. Also added a little extra cinammon, and a bit of nutmeg and cloves. Frosted with cream cheese icing and it was delicious. Oh - since I didn't need a particularly large cake - I baked it in 3 round cake pans for about 25-30 minutes. I froze two of them for use later :-)

This was such a hit that I had to give many people the recipe! I followed the recipe exactly, just used a bundt cake pan instead of 9x13. I microwaved canned cream cheese frosting and poured over to make it more glaze like. So yummy!! The cake is super moist!! Years later and I came back to this recipe. Instead of vegetable oil I used all apple sauce. It was still good and super moist. I put a glaze on top of cinnamon, powdered sugar and a bit of milk. Everyone still loved it. :)

Love this cake.

I made this the other day for a small get together and everyone loved it- they couldn't get over how moist it was. I had to use a 9x13 pan so ended up cooking it for about 40 min. but I think my oven runs cool. I placed tinfoil over the top for the last 10 min to cut down on browning and it turned out great, topped with a light layer of cream cheese frosting. A keeper for sure!

I have reduced the oil to 3/4 cup and added 1/2 cup applesauce. Got rave reviews. Frosted with the Basic Cream Cheese Frosting recipe from this site. Have made several times and it will be my go-to recipe!

Love it. I make this in sheet cake form as well as cupcakes with a little extra cinnamon than what it calls for. Fluffy, moist, and not too sweet.

I rated this recipe based on the modifications other people suggested. I used 3/4c oil plus 1/2c unsweetened applesauce (instead of 1 1/4c oil), and 4t of pumpkin spice mix (instead of the 2t of cinnamon). I also frosted the cake with Cream Cheese Frosting II adding 1/2c powdered sugar, 2t vanilla extract, and 1t pumpkin spice mix. However, there was lots of frosting leftover so I probably only needed half the frosting recipe. I baked the cake in a bundt pan for over an hour (note: for the last 20 minutes of baking I tested the cake w/ a knife 3x and each time the very tip seemed to be wet so I let the cake bake some more - at the end of the last 20 minutes I gave up and took the cake out of the oven - it was perfectly cooked - I think the cake was just so rich that it just seemed wet). Besides for the baking confusion, this is a fabulous recipe. It may be too rich or oily for some (probably because there's FOUR eggs, lots of pumpkin, and oil). The frosting is a great compliment but not necessary.

Moist!

So moist, fluffy and yummy! I hate pumpkin pie but this was divine with a dusting of powder sugar.

YUM! Really good! I'm only giving it 4 stars instead of 5 because I had to add and change things in the recipe. 1st time i made it as written. It was very moist, but thought all that oil was not necessary and it neeed more spices. 2nd time i made it i did as others suggested - used 3/4 cup oil and 1/2 cup applesauce. Added 3/4 tsp nutmeg and 1/4 tsp cloves. The pumpkin flavor was very good with the addition of the spices. The cake was very moist but too moist where it was a little wet and dense. 3rd time i made it i did 3/4 cup oil and no applesauce. Added the nutmeg & cloves. Perfect! Cake was moist (but not wet) and soft and fluffy. This is my go-to pumpkin cake from now on.

Really, really good cake! I made it in a bundt pan. Very sweet and moist. Although I'm a confirmed lover of cream cheese icing, it didn't need it!

This really is a delicious cake! I have been making the pumpkin bundt cake using the yellow cake mix for years, and this one is a hundred times better. The cake taste more like pumpkin, more moist, but yet has that heavier homemade density. I followed a couple of others advice and Put 3/4 cup of oil in and added a half a cup of applesause to suppliment the rest of the oil. I also added a tsp of pumpkin pie spice for more of a pumpkin pie taste. I made this for some friends that came over and the house got very quiet....and then the ooOOoos :)...this, of course, made me happy! Thanks Sue for submitting!

Great recipe! I followed it to a T with the exception of icing it. It was so moist and flavourful that it seemed like it wasn't needed.

The cake was ok. I expected much better results. It definitely need more sugar and spice. I don't know if I'll make this recipe again.

This is a wonderful recipe! I made mini cupcakes instead of one big cake, and baked them for 12-13 minutes. I also added a dollop of sour cream for the right texture and moisture. I topped them with a classic cream cheese frosting. They turned out perfect and I received a ton of compliments!! I will be making this again.....and again!

This is very good and was loved by everyone following our Christmas dinner. I followed other reviewer's suggestions and put 3/4 cup of oil and 1/2 cup unsweetened applesauce instead of all that oil. I also added a tad of nutmeg (maybe would have experiemented with more spices if I had the time). Made it in a bundt pan which took longer to bake, but it came out beautifully. Also, used the Cream Cheese Frosting II from this site. Turned out great! Will definitely make again!

Delicious! I followed other reviewers advice and used 3/4 cup oil and 1/2 cup applesauce and it was terrific and moist. I also used three teaspoons of my spice blend (it contains cinnamon, ginger, cloves, allspice and nutmeg) instead of the cinnamon.

I made his reciie for Thanksgiving and the whole thing was gone in an hour. I made a cream cheese frosting to put on it and it was wonderful. Several people told me the taste somewhat resembled a carrot cake. I put iyt in cake ans and had to up the baking time to 35 minutes

Great recipe! I just added a pinch of ground nutmeg and all spice and topped it with powdered sugar. Everyone loved how it turned out. Thank you!