Excellent fall or anytime cake. Dust with confectioners sugar before serving.
Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is.
Read MoreAlright, but disappointed since there where such high reviews from others.....
Read MoreTurned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is.
Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice.
I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat.
VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without the raisins. I thought they were great. I've chopped the raisins in the past for other recipes to take away the little pockets of raisin texture so I'll do that next time for this. I served it with fresh whipped cream and crystallized ginger. I have a feeling that this would make fabulous muffins. This has a very strong pumpkin flavor (which I lurve). If you don't love pumpkin then keep recipe searching.
One of many similar, but nonetheless good pumpkin cake/muffin/bread recipes from this site. This variation appealed to me in that the spice was limited to just cinnamon, a welcome change from the usual additions of pumpkin pie spice, allspice, ginger, nutmeg and/or cloves. Other than baking these as cupcakes, about 22-23 minutes, I prepared the recipe as directed, using a 15-oz. can of pumpkin rather than measuring out 2 cups. One recipe made 24 cupcakes.
so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten so many requests for the recipe - the cake is not too sweet for those watching their sugar intake, i love it! =) thanks!
Added a 6 oz. bag od craisins (dried cranberries) and 1 T. Butterscotch Liquer- - -now thats good eats:-)
This is an awesome cake! I made it gluten free with 1/2 rice flour and 1/2 Bob's Red Mill GF All Purpose Baking Flour and also low fat, with Egg Beaters. I sprayed the bundt pan really well with Pam, then floured it with the mixture of gluten free flours I used in the cake and it just came right out of the pan. It was very moist and the cinnamon gave it a subtle, but satisfying flavor. Perfect with ice cream or whipped cream.
Thanks for the recipe, it was quick,easy and delicious. Very moist, I'll definitely make it many more times over this fall season since my son had a good crop of pumpkins. It is the type of cake that goes good ANYTIME!
Delicious! I used one 15 oz can of pumpkin puree. This does indeed taste like pumpkin bread and I agree with other reviewers that this tastes great wtih cream cheese frosting. I originally made this to clean out my cupboard and use up the pumpkin, but will be sure to use this recipe every fall. Thanks!
This cake is excellent with added spice and even healthy substitutions. Instead of all that oil, I used 1/2 cup oil, 1/2 cup applesauce, 1/2 cup light sour cream. Instead of 2 cups of sugar, I used 1 cup of light brown sugar and 1 cup of splenda. Instead of 3 cups of flour, I used 1 cup white flour, 1 cup whole wheat flour and 1 cup wheat germ. I added a lot of pumpkin pie spice to taste and topped with a basic confectioner sugar glaze (conf sugar and milk). Delicious!
YUM! This is so tasty; not too sweet- perfect with a cup of tea. I made a couple of minor changes: I reduced the oil to 1 cup, used 1/2 brown sugar and 1/2 white, and added 1 t nutmeg and 1 t ginger. It came out of the pan perfectly and tastes great! A keeper, for sure! (my baking time was about 50 min.)
This was very good. I used 1/2 c. of oil and 1 c. unsweetened applesauce, and I added about 3/4 c. dried cranberries. I received lots of compliments on it. Thanks for the idea!
Great recipe! Everyone loved it. I used butter instead of oil and will definitely make it again.
This is a great cake. I add Craisins and nutmeg. Before the cake completely cools, I brush it with fresh orange juice and sprinkle with Turbinado sugar.
So easy to make and came out just perfect! I will definetly be making it again!
GREAT!!!!! very moist!! i followed another review and used 1cup applesauce and 1/2 cup oil. Turned out great! Thanks for sharing!
Try using 1/2 cup applesauce, 1/2 cup light sour cream, and 1/2 cup oil to replace the 1 1/2 cups oil. A truly moist and tasty cake. (I increased the spices as well - extra cinnamon, and nutmeg.)(And extra nuts, of course.)
This cake was perfect! Now every time the holiday season rolls around my family can't wait for me to make it!!
The best pumpkin cake ever.Quick to make very moist and full of flavor.One thing I did different was used brown sugar and 1 extra tsp of pumpkin spice.
excellent cake, I made it into muffins replaced part of the flour with oatbran and added some nutmeg. My children gobbled them right up.
I think this needed more spice and so used what I would have in a pumpkin pie. It was wonderful for the crowd I had to serve!
This is excellent! I substituted 1 cup of flour for whole wheat and 1/2 cup oil for applesauce and sprinkled walnuts on top before baking. Everyone loved it.
If you LOVE PUMPKIN - you have to make this. A delicious cake for Fall, but too delicious to only eat one season out of the year! I made mine in a Bundt pan - it made a big cake, but didn't overflow the pan while baking. Used 1/2 brown sugar - just personal preferance - and added a double dash of cloves. Since we also love cream cheese, I made a frosting that was more cheese taste than sugar (add less confectioner's sugar) and that brought together the pumpkin/cheese flavors perfectly. A really good dessert for family dinner or to take to the office. Works with the substitution of egg beaters/applesauce or add in of your choice - raisens/choc chips/toasted nuts. Easy, versatile and DELICOUS - can't ask for more than that!Note: You can make two bundt cakes out of this recipe unless you want one huge one. If you divide it evenly between two pans you get two perfect bundts - one to take and one to leave at home :)
This recipe is almost identical to one I make myself and is very good and never lasts long in our home. The key to keeping this cake from becoming hard and dry is to be sure to remove it from the oven as soon as its done. The brown sugar in it will burn and harden if left in too long. An excellent homemade icing for this cake is Cream Cheese Icing: 1 pkg. cream cheese (room temp), 1/2 stick unsalted butter (room temp) blended until smooth with a mixer. Add in confectioners sugar until you get your desired sweetness and texture. The easiest and best cream cheese icing I have ever tried. Excellent cake!
Nice & Moist, but it helps to add a cream cheese frosting! Yum! Thanks for the recipe!
I only used 3/4 cup oil, and it was plenty. 2 tsps pumpkin pie spice, fresh pumpkin, and pecans instead of walnuts. It didn't taste like pumpkin at all more like moist pecan cake.
This was so easy and delicious! I usually fail miserably at homemade cake, but this came out BEAUTIFUL! And soooo yummy! I did subsitute 1 cup of applesauce for 1 cup of the oil. I drizzled it with cream cheese frosting and sprinkled on chopped pecans rather than baking in the walnuts. So delicious!
GREAT CAKE!!!!! EVERYONE LOVED IT. I DID PUT A CREAM CHEESE ICING ON IT AS ONE READER SUGGESTED AND IT WAS JUST WHAT IT NEEDED. WILL KEEP THIS RECIPE FOR SURE. THANKS
I had 1 substitution: used 1 c unsweetened applesauce instead of 1 c of the oil. Also sprinkled in some nutmeg and cloves. This should have been called pumpkin bread instead of cake. It is excellent, will probably use this again.
Followed the recipe exactly and got an amazing cake! Not oily but moist and addictive. Definitely cake texture. It is, however, a LOT of batter and after filling my ring pan I also filled a 9X9 pan. Don't see the need for any icing - it's great as it is.
Simple and easy recipe, impressive results. I only made one alteration during baking: 1 cup oil, 1/c applesauce to replace the original amount of oil. After it cooled I drizzled it with a streusel type topping of melted butter, powdered sugar and cinnamon. I made this for a PTO event and 6 people asked for the recipe.
Delicious! I omitted the nuts, halved the oil (ground up an apple instead), halved the sugar, halved the flour with whole wheat. Baked at 350 for 45 minutes in 8 x 8" pan.
I halved this and made it in an 8x8 pan. I frosted it with cream cheese frosting II recipe from this site. Outstanding! Thank you for a great recipe!
I made it last night for my husband and he loved it!!! I did add pumpkin spice but other than that I followed the recipe.
This was a wonderfully easy recipe and very yummy. I did change to half brown sugar and half regular sugar and also added nutmeg. Frosted it with a cream cheese frosting and it was delicious.
Very good basic recipe. I changed a few things: reduced the oil to 3/4 cup, 3/4 cup sour cream, and I added 2 Tbs molasses, 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves. Made the cake very moist and tall. Very comforting and great for the holiday season, it disappeared fast!
Nice cake. I'm going to work on variations of this though. I replaced the oil with butter and used whole wheat flour instead. I might try to incorporate more eggs and sour cream the next time I make this. Also think it could be really interesting using Pumpkin Pie Spice.
It tasted just like pumpkin bread to me. For some reason, I was expecting more of a "cake" texture. I served it at Thanksgiving and no one liked it at all.
I was excited to come across this recipe because it is one that I can make for my grandson, who has dairy allergies...and has just discovered that he likes all things "pumpkin" and "sweet potatoes". I made this as written, but added a cup of Ghiradelli bittersweet chips to the batter before baking. This is a very good cake that gets better as it sits. Next time I make this I plan to add a teaspoon of pumpkin pie spice to add more depth. (I would also like to try this with a cream cheese frosting when not making this for my grandson.) Thank you, Jennifer, for sharing this recipe. My grandson ate two huge pieces and took half the cake home with him (he is only six), and he seems to enjoy the fact that he gets something made "special" just for him; I enjoy...and appreciate...the fact that good cooks like yourself share your recipes so that I can make my grandson "special" dishes!
i made this for my thanksgiving table and it was breathtaking i will sure make it every year and a few times in the fall
I give it 4 stars because I think it needed a bit more than 10X (confectioners') sugar for frosting. I made it in a bundt pan, using pecans instead of walnuts. I drizzled a glaze over the cake made from 10X, maple syrup, maple extract and half and half to thin it. I topped the glaze with more nuts. My family said it was five stars with the added topping. The cake itself is wonderful...moist and not too sweet, and it could not be easier. I'll make it often.
I replaced 1 cup of the oil with apple sauce. The cake was still delicious. I also added a dash of cloves and nutmeg. I made icing for on top and it was a favorite with my family.
Very good but I was expecting a little more. It is very moist but the center didn't cook all the way and the top was burning. May have been my oven. I would try it again.
One bite and my dude said "This is a keeper." It came out delicious. It is very moist and full of flavor. I added 1/2 a teaspoon of pumpkin pie spice. Will be making this again.
I made this cake for my dad's bithday, and he loved it. Instad of mafing a roll cake I baked in a 9x13 cake pan for 30min. and it was perfect. I topped it off with a Cream Cheese icing. It was a hit with the party.
Today seemed like a good day to make this cake. I added mini choclate chips and a little more spices. I will be making this one again and again.
While this turned out very pretty we all thought it rather bland tasting. I made this several days ago and had to toss the rest of the cake (over half) since it didn't get eaten, a rarity at this house. I left the nuts out, but that didn't affect the cake enough to alter my rating. Sorry this just didn't work for us.
This was very tasty. I always try to cut out some or all of the oil/butter. I used half butter and half applesauce. I don't know if this is what made the cake really heavy or if it was something else. I followed the rest of this recipe to the letter. I made it yesterday and it is almost gone already so there is no complaints from my family!! Great seasonal taste. =)
I made a lot of changes and it turned out great. I substituted the oil for half crisco/butter and applesauce. I used 1 cup brown sugar and 1 cup white sugar. I also added 2 tsp of cinnamon and 1 of pumpkin pie spice. For some health benefits I added 1/4 cup of ground flax seed and wheat germ.
Wow...this cake is moist and delicious! I drizzled it with cream cheese frosting and it was amazing!
I maded this cake without the nuts and it was still fantastic!!! It actually tasted better a couple days later. Followed the recipe to a t and had a beautiful tall cake-no icing needed.
Made this for a church bazaar, it was delicious! I didn't have walnuts so I used about 3/4 C semi sweet chocolate chips. Thank you for this one!
This was the first pumpkin cake I ever tried to make. It was a big hit at my house.
This cake turned out perfectly. My husband is not a big sweets person, but he loved this cake.
This recipe is exactly what I wanted. A moist, soft, pumpkin cake. Based on other reviews I added 2 tablespoons vanilla and pumkin pie spice II (1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves) and substituted half the flower for whole wheat flower. The flavor was perfect with the added spices. I topped it with Cream Cheese Frosting II ( 2 (8 ounce) packages softened cream cheese, 1/2 cup softened butter, 2 cups sifted confectioners' sugar, 1 teaspoon vanilla extract). I also added 2 teaspoons of nutmeg to the frosting. It came out so well that it will be a new holiday tradition.
Great receipe-Used bundt pan-Just mixed all ingredients and placed in pan. Came out perfect and is light tasting and not real sweet. Just the way I like a cake.
i love this recipe really moist and flavorful , with orange cream cheese frosting is perfect
This is an excellent recipe for Autumn's bounty. I made this for a Dessert Auction and it received much praise. As a previous response mentioned I iced it with a cream cheese glaze and used brazil nuts rather than walnuts. Wonderful!
When I halved the recipe it came out very moist. When I made the whole recipe 2 days later for a job function it came out dry. Not happy.
This cake is amazing. I make it and it gets better in the refrigerator as the week goes on. It is a bit much so if you do not need a big cake might consider halving it. Best of luck!
this was nice - I added some chocolate chips and a chocolate frosting. My little son stuffed his face! Will definitely make again (sans the chocolate) for his daycare.
This is an awesome recipe. I made a few changes. I added 4 tea of cinnamon, added 1/4 tea allspice, 1/2 tea ginger and cut out 1/2 cup oil. I only have a 9" bundt pan so put the rest in a loaf pan. Covered it all with powdered sugar icing. Perfect way to use up some of my fresh pumpkin.
I've made this cake at least four times this season and I may make it one more time. It is perfect, moist and yummy, and doesn't take much time to whip up at all.
I served this at an office birthday party and received rave reviews! Several people asked for the recipe.
I was excited to make this after reading the reviews, but I was very disappointed. I followed the recipe exactly and the cake was bland, not very moist and the outside was hard and tasteless.
A perfect pumpkin cake recipe! I followed this recipe, omitting the nuts and baking into cupcakes. The cupcakes were perfect and beautiful and tasty as they were, but I decorated them with a simple cream cheese frosting. I received a lot of great feedback from coworkers about how moist and yummy they were. I loved the true pumpkin flavor of these, with just a hint of cinnamon flavor coming through - not complicated with extra spices. A full batch easily made over 30 cupcakes.
I have made this twice. The first time as is, for which I will rate it four stars. The second time, I added 1/2 tsp. nutmeg, 1/4 tsp. ginger, and that made it even better. This is a moist, dense cake, best suited for a bundt pan. Both times I frosted it with ermine frosting.
I was disappointed with this recipe. The cake was definitely moist, but I feel it lacked flavor. I was expecting the cake to taste like pumpkin. It didn't. If I were to make this again, I would use much less oil and add some pumpkin pie spice, cloves, etc.
This turned out wonderful. I used a pumpkin shaped muffin pan and the mini pumpkin cakes were adorable as well as delicious. I did not add the nuts however and I used cream cheese frosting instead of powdered sugar. I served these at a party along with a pound cake recipe I found on here and everyone loved both. I will definitely be making this again.
I made this in min tube pans so every body had a serving. O put a little whipped cream on top with a cherry. Was very pretty on the table.
I made this using a single 29 oz can of Libby's pumpkin instead of 2 cups. I also split the batter and made 2 cakes using 2 ten inch round pans, about 2 in deep. Other changes include adding 4 tsp cinnamon, 2 tsp pumpkin pie spice, grape seed oil instead of vegetable oil (healthier), raw sugar instead of white and no nuts. I check them at 55 mins with a toothpick. These cakes are incredibly moist and need no icing or additional topping whatsoever and is dairy free. EVERYBODY loves it and its not too spicy or overwhelming pumpkiny (if that's a word) and its really easy to make!!
So moist and super delicious! Made the recipe exactly as is. An hour was a bit too long and it got a little crispy, but that didn't stop it from disappearing. Next time I will shorten the cooking time, but other than that I would not change a thing!
I made this cake but substituted 1/2 the oil with extra pumpkin puree and added 3 tsp of pumpkin pie spice instead of cinnamon....it was a huge success with the family and friends. This has become one of my favorite cakes
I made this cake for my daughter's baby shower. Everyone loved it!! My 3 year old Grandson had 2 pieces! I also cut down on the oil by using half oil half applesauce and cut the sugar a bit too. Instead of icing the cake with the traditional cream cheese, I iced it with whipped cream. Just like pumpkin pie! There wasn't any left!
I did as suggested by others, and substituted 1 cup applesauce for 1 cup of the oil. I've made it twice now, and it's easy and terrific. We like it warm, and topped with a scoop of vanilla ice cream. Awesome!!
Okay. I just mixed this cake up. I used Sweet Potatoes instead of pumpkin. And I didn't use nuts. I have a friend allergic to them and plus I don't like all that extra in cake. I also used 1 cup of canola oil and 1/2 cup of butter crisco shortening instead of 1 1/2 cups of oil. I also added 1 cup of sweet potatoes as a wet ingredient, because my sweet potatoes were a bit wet. And I added the last cup at the end. Funny thing is the Sweet Potatoes were actually left over from a crock pot thingy. It has the skin still on. We'll see what happens. FYI - this makes a lot of batter.
I made this and it was perfect! Moist but not crumbly, great for eating with fingers at a party. I used pumpkin pie spice instead of just cinnamon.
this cake was delicious! i'll definetely make this recipe again!
I’m only giving this a four star because I think the recipes calls for to much sugar , I was a able to get away with putting just one cup of sugar and everyone in the family still gobbled it down!
I've tried this recipe last sunday. My family love it. I love it most because its the simplest recipe i've ever tried,its not sweet and i need not do any alteration what so ever. But i feel it would have tasted richer if i could use some topping or cream in between. Must try it.Thank u Jennifer.
I've made this cake several time with no problems. I didn't have an oily issue. This last time I did use just 1 cup of oil and 1/2 cup applesauce. I replaced 1 tsp. of cinnamon with pumpkin pie spice. Next time I think I'll replace it all. I wouldn't mind it having a little more spice.
I loved it! It came out perfect. The taste was moist and pumpkiny. I think this is one of the best pumpkin cakes I have ever had. It is so easy and it comes out perfect. I wanted seconds and more seconds. This is a very good cozy halloween or fall dessert. This will make your guests want more helpings. I absolutely LOVED this cake. Thank you allrecipes.
This cake got raves and requests for more from family and friends. I made a few changes as suggested: 1 C brown sugar and 1 C white; 1/2 C oil, 1/2 C applesauce, 1/2 C plain kefir; 3 eggs and 2 egg whites (because I had them); 2 C white and 1 C whole wheat pastry flour; and I used a bit more than 2 C pumpkin. This will be on our Thanksgiving menu from now on!
This was a wonderfully moist and delicious cake. I used 3 tsp pumpkin pie spice in place of the other spices and it was perfect. Also glazed it using a brown butter glaze from another Allrecipes recipe. Absolutely delicious.
