By Dee514 on October 08, 2002
"This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree)."
Serving Size: 1 (111 g)
Servings Per Recipe: 12
"I'm always looking for new recipes for bundt cakes and this is a keeper! Makes a very dense and flavorful cake. The glaze is very tasty. I used canned pumpkin, butter and 2% milk."
"This was tasty -- but has a very, very dense texture -- very heavy. I noticed the batter was very stiff when I put it in the pan. Plus the glaze wasn't enough for the cake -- so I'm going to make a second batch. For those who prefer a dense, heavy cake, this would be ideal. We tend to prefer something a bit lighter. Thank you, Dee for sharing your recipe."
"GREAT taste and easy to put together. I would suggest at LEAST doubling the glaze - mine hardly even covered half the top of the cake and I followed the directions exactly. It has wonderful flavor so I'm going to make more to add to the cake we already cut into!"
"Very good. I love pumpkin cakes, breads, muffins, etc. This is very moist. I didn't have any rum, so I used rum extract and a little water for the glaze. I made it another time with a maple flavored glaze."