Pumpkin Cake II

Pumpkin Cake II

96

"Excellent fall or anytime cake. Dust with confectioners sugar before serving."

Ingredients

{{adjustedServings}} servings 478 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.
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Reviews

96
  1. 106 Ratings

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Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpk...

Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice.

I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat.