Yum! Almost more like a spice cake than really pumpkin tasting, which suited us all just fine. My toddler went back for seconds, and he's not a big fan of cake.
Excellent! This pumpkin cake is so moist and spiced just right. I baked it in a 350 degree oven in a 13 x 9 pan for about 40 minutes and it turned out fantastic. I put semi-sweet mini morsels in the batter and topped the cake with cream cheese frosting. This will definitely become a staple Fall-time treat in my house! Thank you for sharing!
Very good taste. I liked the lighter spice taste. I halved the recipe and baked for 35 minutes. Came out great. Thnx for sharing your recipe, mikekey. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
Just made this for tea with a friend. Fantastically mild spices for a tea party--but next time, I would probably double the spices, too, just for a little extra kick. Wonderful either way. I also used a mixture of cocoa powder & powdered sugar, which made the glaze less sweet, but we thought it worked really well with the cake. Thanks, Mikekey!
What a fabulous addition to our Thanksgiving dessert table this year! It was the first time I tried this recipe, and everyone really loved the cake. Moist and flavorful, and it did not last more than one extra day. Almost everyone took a slice home afterwards!
I will go ahead and give you 3 stars now...as I haven't tried this yet, but it sounds like an any occasion cake, and sounds delicious. I will make it for our Thanksgiving dinner this year, and let you know how it turns out!! I don't know if you know this or not, that cinnamon is one of those natural wonders...it will lower your sugar, so you adding the extra cinnamon in it only helps you maintain. (My Husband is a diabetic also, but that doesn't hinder my love of sweets!!!) I usually bump up the spices in stuff like this anyway. cant wait to try it!! UPDATE!! I finally made this and it was wonderful. I did spice it up alittle!!
This was great for our Thanksgiving dessert this year. Moist and flavorful. I too modified the glaze: Butter, 2 oz. white chocolate chips, salt, vanilla, egg nog instead of the milk and a heaping teaspoon of pumpkin pie spice (McCormick). Served with Egg Nog ice cream, Tasty!
Absolutely delicious!! No canola oil is available in my country, so I used sunflower oil instead and it worked all right. Also, just before pouring the mixture in the pan, I added two teaspoons of vinegar which is supposed to help the baking powder do its work. I watched the baking process carefully and did not keep the cake in the oven more than necessary. Everybody loved it. Thank you mikekey!
This cake is excellent!!! LOVED by everyone when I made it. I also bumped up the spices a bit. Can't say enough... this is really really very good... nice & moist, not too sweet tasting... just an excellent cake! Will definately become a family favorite!
I'm going to review this now before making it - I can tell it's going to be outstanding!! And I'll probably bump up the spices, too. I might try a spin on the glaze - I'm going to cut back on the milk and powdered sugar a bit and use a container or two of Hazelnut coffee creamer. I tried something similar on a recipe years ago and have been dying to try it again. I think Hazelnut will go well with the pumpkin & spicy flavors. Thanks for sharing the recipe!