We sometimes call this Thanksgiving Cake because it's a tasty alternative to pumpkin pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio
Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. "It earns me rave reviews whenever I serve it," attests the Livonia, Missouri mom. "My youngest daughter shared the recipe with me. It's a hit at her house, too."
If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. —Roberta Peck, Fort Hill, Pennsylvania
This recipe makes a lot, so I like sharing the bite-size treats at potlucks. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. —Carol Beyerl, East Wenatchee, Washington
"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana
I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions.
—Iva Combs, Medford, Oregon