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Easy and delicious! Now you can have the flavor of pumpkin pie in a cake.
I was trying to find a really awesome pumpkin spice cake and had tried two dog recipes before this one, so I am thrilled with this! I did tweak it: used more spice and less sugar, I used half the amount of oil and used unsweetened applesauce for the balance of the oil. The texture is perfect! I still need to tweak the spice/sugar balance a little more. Made this in a small loaf pan and adjusted the baking time.
I baked this cake for my work colleagues and they enjoyed it very much. I baked a second one substituting Splenda Blend (white and brown sugar)for the sugar, 1/2 c unsweetened applesauce for 1/2 of the oil and 1 cup of whole wheat flour for 1 cup of white flour. I added 1/2 c each of raisins and walnuts. I gave the finished cake a dusting of powdered sugar. I was pleased with the results. It reminded me of a snack cake I use to make as a child. My take on a healthier version.
My husband I enjoyed this sheet cake. I followed your cake recipe to a T except I added raisins and chopped walnuts to the batter since I had them on hand. I didn't have whipping cream so I substituted vanilla caramel coffee creamer in its place. This is a simple recipe to follow and the end result was tasty! Thanks Kittencal!
I love this cake and the icing is very good as well, wonderful combination I used the part white/brown sugar I only used 2 tsp cinnamon and just a pinch of cloves. The cake is very moist and full of flavor. I found that I didnt need all the icing, maybe 1/2 as much. Freezes well. Thanks for posting! We will be making this again.