A Little Country Pumpkin Cake

A Little Country Pumpkin Cake


"Try this cake to celebrate the arrival of autumn. Its nicely spiced pumpkin flavor is absolute 'autumn on a plate!'"


{{adjustedServings}} servings 538 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 79.9g
  • 26%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO(R) Butter Flavor Shortening or CRISCO(R) Shortening. Flour lightly.
  2. For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
  3. Combine granulated sugar, melted CRISCO(R) Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
  4. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
  5. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
  6. For frosting, melt CRISCO(R) Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
  7. Frost top and side of cake. Press nuts into side of cake and around outside top edge.
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  1. 12 Ratings


As I write this review this recipe has a misleading average rating of 3-stars – two reviews, both in 2005. Well, it’s now five years later and I’m hoping to change that. I used vegetable oil ra...

Wow! I am so glad I made this cake! I baked this in a bundt pan, but wasn't sure there would be enough batter since the recipe suggested using one 10-inch cake pan. However, it was most certain...

I've been on a pumpkin kick lately--bread, muffins, pie and now this cake. Gotta get my fix after the shortage last year! ;-) This cake is very simple to put together and I like that it doesn't...