As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!!
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I also used 2 tsp cinnamon 1 tsp nutmeg and 1/2 tsp cloves for great results! I baked it in a bundt pan and it probably baked for 45 minutes then I made a glaze of powdered sugar vanilla and milk. My co-workers raved about it and my students devoured the rest!
This cake was superb. It was moist tender light rose high in the pan and kept well. No frosting is needed. However for more spicyness I added 1 extra tsp. cinnamon 1 tsp. ground ginger and 1/2 tsp. ground cloves (pumpkin pie spices). A great all-around spice cake. Thanks!
My husband has asked for this cake over and over again since I made it. He LOVES it. This is a 5 star with the following tweaks....I used a whole can of pumpkin reduced the sugar to barely 1/2 cup and added 1 tsp pumpkin pie seasoning 1 tsp nutmeg and 1/2 tsp cloves. It turned out just right. I used a bundt pan and baked 45 minutes. I topped it with a cream cheese frosting. I will continue to make this every year.
Very easy and delicious.I added a little nutmeg a 15 oz can of pumpkin instead of 1 cup and 5 more min. to cooking time. Try cream cheese icing or french vanilla cool whip both are wonderful. I will add this cake to my dessert menu for Thanksgiving.
Wow I think this cake is going to replace my pumpkin pie at Thanksgiving this year! Followed some suggestions and reduced sugar to 1/2 c. (plenty sweet) used the whole 15 oz. can pumpkin and added 1/2 tsp nutmeg 1/2 tsp cloves. Baked 45 min. in a bundt pan at 350. Iced it like the glaze on a krispy kreme donut (whisked together 1/2 c. confectioner's sugar 4 TB milk 1 tsp vanilla extract and 1 TB melted butter and drizzled over the top.) The texture the taste the smell -- all the warmth of Autumn in a delicious dessert.
This was an AWESOME cake!! It was a huge success my husband even said it might be the best cake he ever had! A friend said that she always thinks of pumpkin desserts as heavy but this isn't. I used egg whites instead of whole eggs. A serving suggestion: I swirled a non-fat caramel syrup on the plate placed a slice of cake on top dusted with powdered sugar and added a dollop of fat free frozen whipped topping for good measure. MMMMM!!!
I don't care much for pumpkin but this recipe is out of this world - just add a homemade cream cheese frosting.
This has to be the easiest cake i've ever made and as a male in the house I have just been elevated to the 'chef' image with this recipe. I made three small changes I used a lemon cake mix I exchanged the amount of pumpkin for a 15 oz can and the spice I changed to pumpkin pie spice. It was also a real hit at my church sunday morning with a nice lemon icing drizzled across the top of my bundt pan cake!! Excellent what else can I say!!
it was ok - used 1/2 sugar applesauce instead of oil and 2 teaspoons of cinnamon
