Pumpkin Cake

Pumpkin Cake

78

"This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year."

Ingredients

{{adjustedServings}} servings 353 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 193 mg
  • 8%

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

78
  1. 88 Ratings

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If you don't have any marzipan on hand for the stem you could always use an ice cream cone cup cake. They're very easy to make. Just take some cake batter and fill the cone 3/4 full and bake. Th...

This was fabulous! The only change I would make is to add 1 1/2 tsp. salt instead of 1/4 tsp. (Most homemade cakes like this call for 1 1/2 tsp. salt.) I made 2 of these for Halloween. I thi...

This was so moist and awesome! My husband hates pumpkin anything and he LOVED this! I took previous advice and cut the white sugar to 1 cup, added 2/3 cup brown sugar and added 1 tsp. baking pow...