Pumpkin Spice Cake I

Pumpkin Spice Cake I

27 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Lisa Yelverton
Recipe by  Lisa Yelverton

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch bundt pan

Directions

  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 (27)

Rate This Recipe
the allrecipes staff
47

the allrecipes staff

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 Staff

naples34102
36

naples34102

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 bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe.

Lisa
30

Lisa

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 this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 50.2 g
  • 16%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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