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Reviews & Comments

Pumpkin Ring Cake
full spoonfull spoonfull spoonfull spoonfull spoon (155 Ratings)

155 Ratings

5 spoons 71%
4 spoons 15%
3 spoons 10%
2 spoons 1%
1 spoons 3%
Pumpkin Ring Cake
Family tired of pumpkin pie? Let them eat cake this time!
Prep: 15 MinTotal: 1 Hr 15 Min
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1 - 10 of 50 Reviews « Previous 1 2 3 4 5 Next » 
Posted 12/2/2011 1:01:48 AM REPORT ABUSE SxySalsa said:
Rating:
Here I dont even like pumpkin pie and yet I *love* this pumpkin cake. I made it for first time for our football game party (OSU vs MI) and I got a few "That cake is so good!" comments. I even like this cake.... it was yummy! This recipe is a keeper, gonna make this for next Thanksgiving dinner!
This reply was: Helpful  Inspiring
Posted 11/19/2011 7:42:16 AM REPORT ABUSE READK9 said:
Rating:
Don't laugh but this is a great cake only if you like pumpkin...I'd forgotten I wasn't a big fan! Cake was ok though; other family members loved it.
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Posted 11/14/2011 3:06:48 PM REPORT ABUSE Millie63 said:
Rating:
Made this cake because it had pumpkin in it. It makes a big cake and boy is it good. It is better after it sits a day. I did use splenda for the white sugar and egg beaters for the eggs for health reasons but it turned out great and looked just like the picture. I think next time I will add 1/2 cup of chopped nuts.
This reply was: Helpful  Inspiring
Posted 10/15/2011 10:07:11 AM REPORT ABUSE GMSUPONIC said:
Rating:
This has to be one of the best pumpkin cakes Ive ever made!! Its so moist & delish, I always get lots of compliments when i make it.
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Posted 10/5/2011 11:03:59 PM REPORT ABUSE DolceVitaTX said:
Rating:
This cake is really good and moist. For the icing I added a block of cream cheese and used only 1/2 cup of sugar. It was fantastic! If you're not an icing person the cake is great on its own.
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Posted 9/8/2011 10:26:00 AM REPORT ABUSE camp2 said:
Rating:
I substituted equal amount of sugar/brown sugar with Splenda/Splenda Brown Sugar Blend and pumpkin pie spice with 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp ginger. This is an awesome breakfast cake that stands on its own without icing. A great substitute for those watching calories and sugar intake.
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Posted 12/9/2010 8:40:52 PM REPORT ABUSE kimbtn said:
Rating:
I used the pumpkin pie mix even thought it says not to and it turned out fine very moist!
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Posted 11/27/2010 1:16:38 PM REPORT ABUSE jackcheese said:
Rating:
i made this for thanksgiving. it is YUMMY! very moist and not overpowering of pumpkin. the only change i made was i used 1 tablespoon of pumpkin pie spice. i did make the glaze, but would be just as good plain. this is a keeper. so easy and good. will be making these again in mini loaf pans for my christmas baskets i give out with homemade goodies.
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Posted 11/27/2010 12:01:15 PM REPORT ABUSE BBraddy said:
Rating:
Made this cake AND pumpkin pies . . . and the cake received the most praise. This is absolutely a keeper recipe. Yes, maybe adding raisins and/or nuts would be an enhancement . . . but why mess with perfection!
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Posted 11/16/2010 5:20:32 PM REPORT ABUSE spydersempire said:
Rating:
Yummy and moist. I GENEROUSLY greased and floured the pan. It just plopped right out of the pan without any struggle. Sometimes bunt cakes are hard to unpan (judging by the scratch marks on the inside of mine) As the others before me, I too added an extra teaspoon of pumpkin pie spice. Next time I will add a 1/2 cup of plumped raisins, and 1/2 cup chopped pecans. I will also not use the glaze, rather cover the top with powdered sugar.
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1 - 10 of 50 Reviews « Previous 1 2 3 4 5 Next » 
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