This pumpkin cake is amazingly moist because of the apple sauce and pumpkin puree and the icing is super creamy.
Just made this for my kid's kindy lunches. I turned it into cupcakes (makes about 26) but I had to alter the recipe just a tad as I had no applesauce. I used macadamia honey (Sticky Stuckey's brand) instead, reduced the amount of sugar by 1/2 cup and added 1/4 cup of milk choc chips. I put them into the oven for 20mins at 175degs. They turned out wonderful!! My kids loved them (as did I) and they couldn't tell there was healthful pumpkin in them (my kids normally wont eat pumpkin for me). Thank you for such a yummy recipe. 😊 - 11 Feb 2016
Thankyou Sal! This is an amazing cake. So deliciously moist. One I will definitely make again and again. Yum - 06 Jun 2013
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again! - 15 Oct 2003 (Review from Allrecipes USA and Canada)