I tried this one with a couple of changes: 1) Instead of 1 cup of vegetable oil, I used 1/3 cup canola oil and 1/2 cup of applesauce; 2) I used 1-1/2 cups brown sugar instead of 2 cups sugar. It turned out great! The cake is light but moist and there's lots of pumpkin flavor in it. I don't know if it made a difference or not but I used Wegmann's canned pumpkin which is strictly pumpkin.

For how simple this recipe is, it cant be beat! Mine turned out awesome and I even froze half, which was still good when thawed.

I made this for my husband's office and everyone wanted the recipe and wanted me to make another one, so I did since I had a pumpkin mold for Halloween, so I will see how it turns out with the mold.

Try adding dried cranberries (craisins) into the batter. It's very tasty! - RG

We have been making this recipe sense 2008! We still have the original recipe that we printed off of cooks.com. We absolutely love it, we make it every year and we just can't get enough of it!! If you are thinking about making a pumpkin cake with cream cheese icing you have come to the right place, this is the recipe you've been dreaming about and looking for!

I used 6 eggs instead of 4 then I used applesauce instead of oil. Very moist. Thanks!