This recipe makes two layers of moist, zesty pumpkin cake. Frost with your favourite icing. You can also use this recipe to make loaves, muffins or cupcakes, simply adjust the baking time accordingly.
This is a good starter recipe for me. I did make some changes for my personal and family's tastes. I used the zest from two oranges (some zest reserved for the glaze I made) and their juice in place of bottled juice. It was just the ticket to mask the cake mix taste and make this taste like a fresh, homemade, from-scratch cake. I used a bundt pan and instead of cream cheese frosting, I used a glaze of confectioner's sugar, a tad of butter, and some of the zest and juice. DELICIOUS! Definitely a keeper! - 20 Oct 2008 (Review from Allrecipes US | Canada)
I made the mistake of not reading this properly before I told my daughter-in-law I was bringing a orange/pumpkin breakfast loaf for our weekend visit! I went ahead with it and super happy I did! This made a fabulous loaf (I didn't ice it) so incredibly moist and delicious! - 25 Oct 2010 (Review from Allrecipes US | Canada)
This is our new family favourite cake! I mistakenly made it the first time with too much pumpkin and it resulted in a delicious, moist, "cheesecake" - like dessert. I make it both ways now... and to ice it I simply whip cream cheese and icing sugar and then fold in whipped fresh cream.... out of this world!!! - 10 Nov 2009 (Review from Allrecipes US | Canada)