About this recipe: A simple cake made by mixing together sponge cake mix, oil, sugar, pumpkin puree, water, eggs and cinnamon. Frost with cream cheese frosting, if desired. Enjoy for afternoon tea or dessert.
My wife is American & I make pumpkin pie for thanksgiving. I gave this recipe a try for a change & it tastes fantastic. My wife took one to work & I now have to give this recipe to 8 nurses as they all loved it which says a lot as they had never tried pumpkin before. I did tweak the seasoning to what I use when I make pumpkin pies. - 18 Oct 2014
As with the other's who reviewed this cake I made some alterations following their lead. I reduced the sugar to 2/3 cup; used a 15 oz can of pumpkin and added 1/2 tsp. of Nutmeg. I baked mine in a bundt cake pan for approx 45 minutes. I then made a glaze using 1 oz of cream cheese, 1/2 stick butter, 2 cups powdered sugar and milk; spooned it over the top and let it slide down the sides. I made it for Boss's Day and everyone is going crazy over it and how moist it is. I will be making this again and again! Thanks!! - 16 Oct 2007 (Review from Allrecipes US | Canada)
I decreased the sugar to 1/2 cup and used a whole can of pumpkin like others suggested. I also used 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves, for great results! I baked it in a bundt pan and it probably baked for 45 minutes, then I made a glaze of powdered sugar, vanilla, and milk. My co-workers raved about it, and my students devoured the rest! - 01 Nov 2006 (Review from Allrecipes US | Canada)