Not everyone likes pumpkin pie, especially kids. If you have this cake for them they might like it. You can make this cake a few weeks ahead of time & freeze it. Then just frost it after it thaws. It’s pretty easy to make. You can use less or more spices according to your taste.
“I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I used 1/2 splenda & 1/2 sugar, and it was great. Used a 9 X 13 pan and cake was ready in 35 min. Topped with Cream Cheese Frosting II from this site. Everyone is raving about it – thank you!”
I posted a link to the Cream Cheese Frosting II just avove this post, but you can also find it using the Search This Blog gadget on the upper right side bar of this page.
If you want to make this cake in a bundt pan, it will take longer to bake. Maybe more like 50 minutes. Check it to see if it’s done by sticking it with a toothpick or a dry knife. If it comes out clean, it’s done.
Most people used a cream cheese icing (Cream Cheese Frosting II on AllRecipes) on this cake, but you could sprinkle powdered sugar on it instead. We like it plain with some vanilla ice cream on each piece.
Click title for link to recipe at AllRecipes.