Pumpkin Cake I

Pumpkin Cake I

196

"Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good anytime of the year."

Ingredients

{{adjustedServings}} servings 485 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 65.7g
  • 21%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
  2. Cream oil, beaten eggs, pumpkin and vanilla together.
  3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.
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Reviews

196
  1. 235 Ratings

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Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 whi...

Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.

The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but...