Pumpkin Pie Cake

I made just one layer as a test for Thanksgiving and it turned out great, I did not alter the recipe. It was very moist and has just the right amount of pumpkin flavor.

Delicious and easy. I made it into a trifle. I layered cubes of the cake, then drizzled some caramel syrup, frosting, and pecans. Then I repeated this layer. It got rave reviews and there wasn't any left. Will definitely make again!

I highly recommend this cake to anyone who likes carrot cake. It's a lot like carrot cake, but better, in my opinion. It's also quick and easy to make. I didn't alter the recipe at all and it turned out perfectly.

I made this cake yesterday for a friend's birthday. It was amazing!!! The cake was so moist! Frosting was great as well! I only added 1 tsp orange juice because so many mentioned it being runny. I will definitely be making this again for the holidays.

Used Trader Joe's Pumpkin Butter between the layers and results were stunning. Major hit with office. Would work well with apple butter or other fruit jam. Less sweet than icing and more flavor. Only needed 1/3 of the icing recipe.

Followed the recipe exactly and it came out tasting amazing! Luckily, I did a test run on it first because like a lot of others, my icing came out really runny. Tried to fix it but nothing really worked. I am making this for Christmas but with a different icing recipe maybe.

wow! this is definitely our new dessert for holidays!! it was gone a a FLASH and I have passed along the recipe and so have they!! make it! easy and SUPER delicious, I did not change a thing in the recipe!

This was the second time I've made this cake. The icing was runny both times, but the cake was so good, no one cared. I made both cake and icing the night before and assembled the next morning. Chilling it that long seemed to help. Very good moist cake that everyone has loved so far. used the small amount of extra icing spread on Graham crackers as an extra treat.

Mmm. This cake had a moist texture and delicious pumpkin pie flavor. I served this after a dinner party and gig 'mmm's' all around. Yummy.

This cake was great. No way would you know it was a "light" cake. It was moist and had a yummy pumpkin pie flavor. The cream cheese frosting was really rich and sweet, so perfect if you like frosting! I used about half of the frosting on the cake since im not big on frosting but everyone loved it!

What a great cake...moist, tender and flavorful. I did not add orange juice to the frosting. I used my own pumpkin puree from my garden. Will add to my recipe file. Everyone liked it at a birthday celebration.

Made it for work...GONE within 10 mins! Def a keeper and SUPER easy to make!!!

My entire family loved this cake. I made it for my dad's birthday. It was not too sweet, very moist, and had a great flavor. For the icing, I made a half-recipe because I always end up with way too much icing. It ended up being the perfect amount of icing. I also cut down a lot on the powdered sugar because I didn't think it needed that much. I will definitely make this again! It's even better than pumpkin pie!

I made this cake for thanksgiving this year it was a big hit. people who claimed they did not love pumpkin loved this cake.

Used fresh pumpkin, and the flavor was great. Texture was a little "low fat" - crumb would be more tender with eggs rather than egg substitute. I always have a hard time getting the rf cream cheese frosting to be firm, mine is a bit runny. Any suggestions?

Great cake recipe! However, something was a bit off with the icing. Will make the cake again with a different icing.

My hubs & I made this as my birthday cupcakes. I poured them into individual cupcakes, and then frosted them each. I thought the portion control would help me not eat it all since it was so good!! I subbed all the eggs for egg beaters equivalents. The frosting is so complimentary to the cake! And so moist. I will definitely make this again and try it as a real cake.

I wanted to try something new and decided to make this cake for Christmas and it was to die for! Sooo moist and delicious and the icing was phenomenal, although it didn't hold the layers together too well after I cut the cake. Try to make sure your layers come out flat and even and you will have no problem! I definitely recommend this cake!!!!!

This cake is YUMS IN YOUR TUMS! i have made this cake 4 times in the last month for different events! It is SUPER easy to make and assemble and looks Beautiful! Everyone LOVES it! Perfect from fall-winter months! So if you want a crowd pleasing desert... Look NO FURTHER :) you will not be disapointed!

I made this cake for Thanksgiving and it was a HUGE hit! I did have an issue with rising that could not be fixed with the 2nd batch (if anyone has suggestions please let me know). Since I made two batches I made one cake with the cream cheese frosting and one with 7 minute frosting. The 7 minute frosting was the favorite. Its actually been requested as a staple at any TG dinner from now on. The cake is super easy and really good. Pumkiny with a hint of spice and the 7 minute marshamallowy frosting adds the finishing touch. Extremely moist cake!

Really delicious and went over well. Some notes: 1) I made it in a bundt pan, which took 45 minutes in my oven; 2) I used dark brown sugar and the cake color was still light; 3) I used a small bottle of fresh squeezed OJ from the supermarket produce area - gave some color and mild flavor to the frosting; 4) When toasting pecans in the oven, use a non-stick cookie sheet if you have one. Cook at 400° for 5-10 minutes, turning the nuts over with a spatula once halfway through. Stay close, and check them every minute or so after turning them over. They're done when you see the color get darker and you can smell the toastiness.

Great cake recipe! Much better than just plain old pumpkin pie. Didn't change a thing and my frosting wasn't runny at all. Definitely will make again.

This cake is a delight. Substituted 1/2 of the oil for applesauce, and you can't tell the difference! The frosting was a tiny bit runny, so next time I'll refrigerate it a bit before putting it on the cake. I plan on making this again and again and am sharing the recipe with friends.

This cake is unbelievably good. So yummy. I use 1 cup cake flour and 1 cup unbleached all purpose flour. I also add vanilla extract. As with everything I bake, I bake at 325 degrees. This has always kept things moist and not dried out. Everyone loves when I make this cake.

My mom & sister made this cake for my birthday and it was awesome! Very moist and you would never know that it was a healthier version!

I was looking for a pumpkin cake with a light, cake-like consistency, not the typical dense pumpkin creation, and this is it! I followed the recipe except for spices - used 2 t. cinnamon, 1/2 t. ginger, 1/4 t. nutmeg, 1/2 t. allspice. I made a bundt cake and it came out perfect. I don't like lowfat cream cheese frosting, so I made a full-fat cream cheese and marshmallow creme frosting (no butter). A great dessert!

Outstanding! Super moist, great flavor and looks so pretty when done. This will be a holiday season regular for my home. I didnt have any fresh Orange juice so I used a tsp of Orange extract, it came out delicious. I will agree with users comments on how it makes too much frosting and the frosting being too runny.

This is a keeper. We had for Christmas Day dessert, everyone loved it, did not taste light. I made it in the morning, then drove 60 miles to my sisters house, no sliding or problems. Was still perfect hours later. I garnished with orange zest & few chocolate curls instead of nuts.

Delicious, moist cake, and the cream cheese frosting went perfectly. I topped with pecans, craisins, and crystallized ginger. No one missed the extra fat and calories of many other, similar recipes.

I made this cake for Christmas and it was a hit. I prefer this cake to the ordinary pumpkin pie, its moist and just a light hint of spice. This will be on my Christmas dessert list every year.

The cake and icing taste was great and everybody love it.I had the same problem with the runny icing.I even tried refrigerating the icing to make it thicker . It helped a little but not enough.I ended up using the whole bag of pecans to cover the sloppy icing.Getting the pecans on the sides without the top cake slipping off was a trick in itself.I would love to make this again with a thicker icing.If anyone knows how to thicken it up please post

Wow! This dessert was gobbled up at Thanksgiving this year. It was beautiful to look at and even better to eat. This may become our traditional Thanksgiving dessert.

This cake was great! Followed the recipe exactly and served it to a group of 6, they all loved it and have asked me to make it again for thanksgiving!

I made this recipe into cupcakes and mini-cupcakes. Baking time is about 15 min on the cupcakes and a little less on the mini's. The flavor of the cupcakes and the icing is excellent. Although, the icing is very running and makes way too much...it was running over the sides of the little cakes, so I started drizzling the icing back-and-forth over the cakes...made a better presentation and easier to deal with than working with runny icing. I served the mini's at a party last night and everyone loved them.

I used fresh pumpkin and it was fabulous! Also, shaved chocolate on top is really pretty and yummy.