Pumpkin Spice Cake I

Pumpkin Spice Cake I

31

"If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting."

Ingredients

1 h 30 m {{adjustedServings}} servings 384 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

31
  1. 37 Ratings

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This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The St...

It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bre...

Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone said...