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Pumpkin Spice Cake II

Pumpkin Spice Cake II

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h
doxie1

doxie1

Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

Renee Ridgeway
44

Renee Ridgeway

3/12/2010

I'm going to divulge the secret to making this to perfection... ready??? Follow this recipe exactly and DO NOT CHANGE A THING! It is fantastic and super easy too. I did not add any frosting and feel there is no need for it; the cake was moist and delicious without being overly sweet. Also, by using the pumpkin puree you are really getting quite a bit of fiber in your dessert. Great tasting AND somewhat good for you too. This is my new favorite cake. Thanks to doxie1 for submitting this one! Excellent!!!

BANSREEPARIKH
31

BANSREEPARIKH

11/1/2003

This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious!

love2cook
22

love2cook

10/4/2007

What a great spice cake recipe. I made it just as directed, only added a couple more shakes of cinnamon and a couple shakes of nutmeg. It could be a little spicier, but I made for guests so I think it's perfect for the occasion. Made in a bundt pan, baked for about 45 minutes. Frosted with homemade cream cheese icing...pulled out a little frosting and put green food coloring in it. Put orange food coloring in the rest of the icing, then spread the orange icing all over the cake. Put an edible ice-cream cup (that kids eat ice-cream out of) in the hole of the bundt cake and frosted that green. Piped some green stripes down the side and 'voila!!!! Made a literal pumpkin cake that looks like one too!!! Had just enough batter left over to make a couple of mini-loaves and that's what I just ate...it is awesome. I saw where some reviewers messed with the amount of oil but I think it's perfect!!!

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