Pumpkin Spice Cake

Delicious pumpkin spice cake! I made it for my mom’s birthday and everyone loved it! It was very rich, and just had a hint of pumpkin. I added some cream cheese icing whch made it 10x better. The only thing I’d comment on is that I didn’t have to put it in for the full 60 minutes.

Flavor was good however cake was very heavy/dense,I would call it a pumpkin bread and not a spice cake as u taste more of the 15 oz pumpkin then u do the spices

So good. Perfect with my cup of tea. Or coffee. I didn’t have shortening, so I used butter. And then I added chopped granny smith apples. I used a brown sugar glaze on top.

I needed a way to use up the canned pumpkin and leftover cream cheese that I had, so I decided to try this. OMG it is amazing! I couldn’t even wait until it had cooled off before eating some. I did run out of shortening though, so what I ended up doing was using 1 cup of vegetable shortening and 1/4 cup butter. I also added roughly 1/2 – 3/4 tsp of vanilla extract. Just a little splash. I also had to omit the nuts, since I am allergic. My cake was done after 50 minutes in the oven. For the icing, I used the same recipe that I use for my cinnamon rolls. 8 oz Philadelphia cream cheese, 3 tbsp milk, 2 tbsp unsalted butter, 1 tsp vanilla, and 1 cup confectioner’s sugar. Mix and pour it on while the cake is still warm (not immediately out of the oven, but warm enough to let the icing lightly melt over the top), top with a mixture of equal parts cinnamon and granulated sugar. This cake is bomb, and I’m not sure how much longer it will last in the kitchen! Definitely a keeper.

Using the advice of other reviewers, I substituted 1/2 cup butter and 1/4 cup applesauce and just 1/2 cup shortening. I also made the Maple Icing (by Rachael on this site) recommended by Naples34102. The combination of the rich spices and light pumpkin flavor in these cupcakes with the creamy maple cream cheese frosting is a delightful treat!

I wanted a bunds cake that was moist and not too dense. I added 1 tsp. Baking powder to make sure it would have “lift”. Also the batter seemed very thick, so I added 1/4 cup sour cream and 1/4 cup milk to make it a little more like cake batter. The cake turned out great. Maybe I would not have had to make these modifications. I am saving these in my notes and will make this cake in the future. It was very easy and GO

For altitude I decrease baking powder by half and add 2 T of flour. I also do not add pecans as I know those with nut allergies. Very moist and flavor cake with a moist dense crumb. For icing I do 1 package cream cheese, with maple syrup and evaporated milk adding syrup to sweetness desired and milk to consistency desired.

I made this into cupcakes without the nuts and added mini chocolate chips. I used cinnamon cream cheese frosting. I lowered the temp to 345′ and baked for about 22min. they definitely have a lot of spice to them and I loved the chocolate chip addition. They were dense and moist and very very good!

I needed a solid pumpkin cake for seasonal mousse cakes at the restaurant I work in. Before even trying the recipe I immediately changed the fat to canola oil to make the most moist cake possible (plus I’ve never had a good crumb with shortening) and used cake flour instead of AP. My substitution was 190 g (~2 tbls short of a full cup) of oil and I omitted the nuts. I baked it in a half sheet for about 20 minutes in a convection oven at 350° F and pulled out the most amazing cake. The finished product just went on the menu!

Yummy dense, flavorful cake bursting with goodness. I made the cake as directed except I was out of ginger and didn’t have allspice so I used a little extra cinnamon and nutmeg. I also used raisins instead of nuts and made a cinnamon buttercream frosting instead of cream cheese frosting. The only problem is as that I’m eating it for breakfast as I sit writing this review.

Amazing! Perfect spice, perfect texture. I used margarine instead of shortening, but I doubt that affected the flavour so I think my review is still relevant. I topped it with cream cheese icing. So good I could eat it all day long.

So very good and moist….everybody who had a piece raved that it was excellent. Very cold day so it was a perfect for warm spice cake with pecan cream cheese frosting.

The flavor is very nice but it was way overbaked at 55 minutes and that is why some people report it being dry. I used the exact size of Bundt cake pan recommended. The batter came together well and tasted great but I knew it was overdone at 55 minutes when I took it out. I’d start checking at 40 minutes if I made this one again, which I honestly probably won’t because there are better ones using oil that aren’t as finicky about baking time, and I prefer oil cakes to shortening/butter ones generally. Thanks for sharing!

I replaced the shortening with 1 cup of oil, replaced the sugar with 1 cup of sautéed and pureed dates plus 1/2 cup maple syrup, reduced the flour to 2 cups (1c whole wheat, 1 cup white) and added raisins. It turned out very moist and delicious; definitely healthier than the original version

Good cake, fabulous texture. Very strong spice flavour that totally overwhelmed the pumpkin, but still tasty. Didn’t have allspice so substituted ground cloves. The batter seemed not very moist when all mixed, and as I’d read other reviews saying the cake was too dry, added 1/4 cup applesauce to bump up the liquid content. Also didn’t have a bundt/tube pan so put in 8×11-ish pan, and sprinkled some nuts on top. Will likely make again but with less spices.

I exchanged the shortening for real butter, I used organic fine pastry flour and changed the white sugar for raw honey, plus added 1/2 cup organic applesauce. Whenever I find a recipe I usually swap out the processed ingredients for real food, tastes much better and better for you.

I tried this as is the first time, and it’s good, not great. A little on the dry side for me, and the level of spice wasn’t where it needed to be. So on my second go-around I added an extra 1/4 cup of pumpkin, an extra teaspoon of cinnamon, and a whole teaspoon of ginger and allspice instead of 1/2. The batter is thick, almost like muffin batter instead of cake, so I added maybe 1/8 cup of almond milk and a dash of vanilla extract. It came out much better the second time, more moist, more flavor. Pair it with a maple buttercream and it’s absolutely to die for. Will make again.

Wish I read the other review first. It was moist, not dry as other reviewers noted but it was more like a pumpkin bread. So pretty coming out of the bundt pan! I added a warm cream cheese glaze and ground extra pecans with a little fresh nutmeg and sprinkled over top. I thought about adding vanilla but didn’t, I saw another reviewer did. Next time I would do the cream cheese filling (as another reviewer did) or just make as a bread in 2 pans and frost. Very good, very delicious! (ps I subbed in butter for the shortening, and I would also pretty much double up on the spices, as another reviewer suggested)

Great recipe, I find it’s somewhat sweet though so I did a salted caramel drizzle and made it a full cake instead of a bundt cake. Way tasty.

Awesome recipe. It’s like butter to my mouth.

GREAT CAKE! Made it for my B-Day and it turned out exactly as I hoped. Smells great well it’s baking and definitely adds something special to Fall. Thank you! Definitely a keeper.