Spiced Pumpkin Cake

I made this exactly as written. It is so yummy! Moist & light with great pumpkin spice flavor. I added a cream cheese glaze, dyed orange for Halloween. 4oz cream cheese (softened), 2 cups powdered sugar, about 1/4 cup of milk, 1tbs of butter (softened) & added orange gel food coloring. Drizzled over the cake. It honestly didn’t need a glaze but I wanted it more Halloween themed for a party

yes I will make again

This cake recipe was very moist and had great flavor. I used a spice cake mix since that's all I had and added 1/2 cup of raisins. I made cupcakes and baked them for 20 minutes. Frosted them with Maple Cream Cheese Frosting from this site. Very yummy, will make again. Great recipe for a quick cake!

This is very good, so good that my husband gave it five stars which rarely happens. But I have to concur with his opinion because this cake has wonderful flavor and great texture. Thanks for sharing!

Given that many GREAT pumpkin bread recipes call for a can of pumpkin, 4 eggs and 1 cup of oil, unlike most other reviewers of this recipe I did not reduce the amount of oil. I prepared it as written, with one cup oil and was quite pleased with the delicious result. I did, however, make a few other minor modifications. First, I used a French Vanilla cake mix which I always prefer over yellow any day of the week - it has less of that artificial cake mix taste yellow cake mixes are so notorious for. I added a teaspoon of vanilla, again to camouflage that tell-tale cake mix taste and, rather than the spices called for, I used a "one serving" recipe of "Pumpkin Pie Spice I," recipe also from this site. I confess I don't know what the baking soda was for - I did add it, but I'm sure the cake would not have been compromised without it. I added 1/2 cup of raisins to the batter, but not the pecans. I baked it in a Bundt pan at 350 degrees, about 55 minutes. When cool, I glazed it with a cream cheese glaze: 4 ozs. cream cheese, 1/2 c. powdered sugar, 1 tsp. vanilla and 3 T. half-and-half. Finally, to pretty it up a bit, I sprinkled it with chopped pecans. This is a beautiful and nicely spiced pumpkin cake, made easy and quite satisfactorily with a humble cake mix.

Awesome! I did make a few tiny changes. I didn't have enough pumpkin leftover so I used some pureed squash that I had. I also replaced half the oil with some fruit baby food and agave nectar with the sugar. I also added a touch more spice. I didn't have any frosting either so I made up a streusal topping with butter, brown sugar and oats. Turned out very moist and delicious!! I loved how it got white patches from the lumps of cake mix too....very pretty.