This recipe is good anytime of the year, but if it has pumpkin in it why not make it look like a pumpkin; and pumpkin means Halloween.
Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious - 09 Sep 2006 (Review from Allrecipes USA and Canada)
Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish. - 31 Oct 2001 (Review from Allrecipes USA and Canada)
The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination! - 28 Oct 2002 (Review from Allrecipes USA and Canada)