Top-Rated Pumpkin Spice Cake Recipe

Reviewed on Nov. 16, 2012 by redsaurora

excellent...tweeked a few things...used 3 eggs and a whole cup of chocolate chips...and added chopped pecans. super moist and loved by all!

Reviewed on Nov. 03, 2012 by carol1965

I loved the combination of spices in this cake. I thought it would rise much higher but it was rather flat and dense when I took it out of the oven. I wonder if anyone else experienced this.

Reviewed on Nov. 01, 2012 by cspangl

My friends and I were not disappointed. All wanted the recipe. My only change was to bake it in 2 8x8 pans (so I could freeze one) and add frosting. I'll definitely bake it again!

Reviewed on Nov. 01, 2012 by tracendrew

very, very good cake! So light and healthy. This is such a moist cake! Love the spices in it. I think it needed a little bit of extra something in it though, as it didn't seem like it was sweet enough. I think next time, I will make a drizzle mix of powdered sugar and milk and put that over it. I will be making this again for Thanksgiving.

Reviewed on Nov. 01, 2012 by harleywife1952

Very very moist. Instead of sprinkling confectioner's sugar, I made a vanilla creme frosting and drizzled over it. Made it taste even sweeter! Family enjoyed it!

Reviewed on Nov. 01, 2012 by mgford

This was delicious; moist and delectable. I used prunes instead of raisins and doubled the chocolate chips. I think next time, I'll add some pecans.

Reviewed on Oct. 30, 2012 by sotanghon

Been looking for pumpkin spice cake recipe, finally found one!! Moist and yummy! Recipe is easy to make

Reviewed on Oct. 29, 2012 by lurky27

This cake is delicious! I used 1/2 cup regular chocolate chips, white whole wheat flour, a plain skim milk that went out of date 6 days ago instead of buttermilk. Sooo yummy!

~ Theresa

Reviewed on Oct. 27, 2012 by Peggu Mageland

I had just baked it and it was a little warm. Had my card ladies over, served it with ice cream. Everyone just thought it was great.

Reviewed on Oct. 27, 2012 by Peggu Mageland

I had just baked it and it was a little warm. Had my card ladies over, served it with ice cream. Everyone just thought it wad great.

Reviewed on Oct. 26, 2012 by Clifton66

I really like the pumpkin flavor and it is soooo moist. Next time I will cut the cloves in half and probably increase the raisins (personal preferences). Nuts might be good as well as a dollop of cool whip. Husband ate a slice about the size of 3 servings while I had one. Since there is just the two of us, to help with portion control, I will freeze half of it.

Reviewed on Oct. 25, 2012 by Ilove2cook

Baked this cake today, was very disappointed. Flavor was alright, but it was very heavy and dense even after allowing more baking time. Tried it because of the reviews, but I am more particular about my cakes. I have been baking for 47 years and have a large collection of cake recipes, this one will not be on it.

Reviewed on Oct. 25, 2012 by jpfjjf2

The raisins and chocolate chips took away from the pumpkin cake. I have tastier pumpkin cake and/or bread recipes, so I will not be making this one again.

Reviewed on Oct. 25, 2012 by marta oliveira

In Brazil we don't have solid pack pumpkin.

Can I make a purée ? With sugar?tks

Reviewed on Oct. 25, 2012 by elfoldes

Amazing! Incredibly moist with good pumpkin flavor. We enjoy it with cream cheese frosting at our house (1 - 8oz package cream cheese, 1 1/2 cups confectioners sugar, 1 tsp vanilla, 1/4 cup plain greek yogurt).

Reviewed on Oct. 25, 2012 by bakergirlmd

Not too healthy with 1 1/2 cups sugar added to the recipe! Allspice and cloves, combined with the baking cocoa, might be a little overkill. I think I would eliminate these and double up the cinnamon because it goes nicely with chocolate. As for the raisins, I would leave them out. Chocolate and raisins just don't blend well in cake.

Reviewed on Mar. 13, 2012 by IslandWife

Wow! This was delicious! I substituted applesauce for the oil. It was so moist and tasty. Thanks for sharing!

Reviewed on Jan. 14, 2012 by cherylmac

I have been dieting and this a sweet treat that doesn't make you feel guilty. Does not taste low cal.

Reviewed on Dec. 10, 2011 by darsbob

Made this for Thanksgiving and my whole family said this is a keeper to make again. I will make small loaves for gifts for the holidays.

Reviewed on Dec. 06, 2011 by LBurkey

Very good cake that turns out moist and yummy.

Reviewed on Nov. 22, 2011 by darsbob

This cake was so good and moist. I did spray my bundt pan and then sprinkle powdered sugar on the inside. I did not add the raisins just personal preferance. Will definitely add this to my must make recipes.

Reviewed on Nov. 16, 2011 by Teinerfl

Made it for a friend's birthday...we all loved it! I did all chocolate chips too...very dense, but great flavor!

Reviewed on Nov. 16, 2011 by candy32346

Tasted good but pudding like. We cooked it for an hour until the top sprang back but after letting it cook and putting it on a plate it was flat and did not look cake like.

Reviewed on Nov. 11, 2011 by Blue Iris

Tasty! Very moist

Reviewed on Nov. 11, 2011 by milfo41

It was great! I made the recipe just as it was and everyone liked it. Will make again.

Reviewed on Nov. 11, 2011 by nanwood

I used unsweetened applesauce in place of the oil. This cake was deliciously dense and moist. We loved it!

Reviewed on Nov. 11, 2011 by begoniaone

Like eating pumpkin pie in cake form...delicious!

Reviewed on Nov. 10, 2011 by corry05

Wonderful taste. Can't wait to share with my WW members. 6 points plus per serving and you get a nice size serving. Will make again.

Reviewed on Nov. 10, 2011 by canuckcookn

This one is now on my favourites list! Everyone loved it and it is easy to make.

Reviewed on Nov. 10, 2011 by dwtoylady

Very Good. Made it for church dinner. Substituted egg beaters for the eggs and next time I'll use a sugar substitute.

Reviewed on Nov. 10, 2011 by charlenewallace

I had my doubts after reading the title of this recipe about how "spicey" this cake would be, but I needn't have worried. It was wonderful and the flavors seemed to

deepen over the next day or two. I also omitted the raisins and doubled the amount of mini chocolate chips. Everyone who tasted this raved about it. My husband, who loves anything pumpkin this time of year, went back for seconds. He kept saying "m-m-m-m" with each bite. High praise!

Reviewed on Nov. 10, 2011 by 375ceq45

I made this and it was wonderful! I tried to make it a little healthier and for the sugar, I subbed 3/4 c. Splenda and 3/4 c. brown sugar and for 2 c. flour, I used 1 c. whole wheat flour and 1 c. all-purpose flour. It was moist and absolutely delicious and quick and easy! Everyone loved it. I'm definitely making it for Thanksgiving!

Reviewed on Nov. 07, 2011 by KJMartin

I served this for my Friday night Bible Study and the ladies really liked it. Because of picky eaters I left the raisins out and put in a 1 cup chocolate chips. It was perfect! Thanks for sharing.

Reviewed on Nov. 04, 2011 by lrodecap

Absolutely delicious. I get raves whenever I bring this dessert. I served it with cool whip on top.

Reviewed on Nov. 03, 2011 by Have Your Cake & Lose Weight too

I am a diabetic and choose to not eat white sugar and white flour. This recipe will be really easy for me to swap a couple ingredients to fit my needs. I will use King Arthurs white whole wheat flour. It is an albino wheat so it has a lighter taste. I will use Splenda instead of the sugar. I will use chopped walnuts or pecans instead of the raisins. I also find I like to 50/50 pumpkin and mashed sweet potato because the sweet potato is less bitter than pumpkin. I will also use 60% cocoa chocolate chips because they have a little less sugar in them as well. I can't wait to make these as muffins. thanks, Linda

Reviewed on Nov. 03, 2011 by tkbetts

a moist pumpkin cake with good flavor. We followed the recipe very closely as we wanted to have the correct nutritional analysis. It did need baked about 5 minutes longer than the recipe called for, that may have been due to the pan used. It served very well and looked very nice on the plate.

Reviewed on Oct. 27, 2011 by Susan W

This recipe was wonderful! The only 2 things I changed were: 1. Replaced one cup of white flour with whole wheat pastry flour, and 2. Replaced the raisins with the same amount of chocolate chips. Next time I will try will all whole wheat pastry flour. What a wonderful treat. I got rave reviews and was asked for the recipe.

Reviewed on Oct. 21, 2011 by jojo5050

This was delish!! The family loved it, tastes almost like a gingerbread. Served with a big spoon of cool whip on top!!