Pumpkin Spice Ring

Pumpkin Spice Ring

8 Reviews 1 Pic
Recipe by  Sharon

“Great dessert for after a big Thanksgiving dinner. This cake is light, and very good!!”

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Adjust Servings

Original recipe yields 10 servings



  1. Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
  2. Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
  3. Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.

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Reviews (8)

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Each time I have made this cake I have received compliments. Everyone asks me for the recipe. I just wish I could claim it as mine :) It's SO easy to make and very light. A great cake to eat after a BIG meal ...



It was a good cake & was really moist. I didn't make it in a tube pan, I just poured the mix in a rectangular glass thing. I'll probably make it again, but what I didn't like was the after taste it left in your mouth. Be prepared for funky pumpkin breath.



Very tasty and VERY easy to make! A light pumpkin pie/vanilla flavor with the texture of the angel food cake. I served it at a housewarming party; several people asked for the recipe and were surprised how simple it was to make. I frosted it with whipped cream mixed with the remaining pumpkin puree from a 19oz(?) can, ginger, cinnamon, and nutmeg. It was even better the second day -probably because the whipped cream had moistened the cake overnight in the fridge. Next time however I think I will try a cream cheese frosting -it would probably complement the pumpkin spice flavor better than the whipped cream.

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Amount Per Serving (10 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet



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Pumpkin Crumb Cake


next recipe:

Pumpkin Crisp