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 servings 384 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • 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...

I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin ...

This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orange coloured cream cheese icing.Then crafted a stem and leaves from craft paper. It looked just like...

I made this cake for Thanksgiving. It was wonderful. Everyone loved it. I made the cream cheese frosting to go along with it. I do, however, have a complaint. It would be helpful for othe...

Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed up cinnamon graham crackers on top. It was an absolute smash! I did only ...

Some have complained about this cake being dry - better to substitute half butter for the shortening which also gives a richer flavor. Great keeping cake.

it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake