Pumpkin Cake

Pumpkin Cake

77 Reviews 9 Pics
D Adams
Recipe by  D Adams

“This recipe is good anytime of the year.”

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Adjust Servings

Original recipe yields 1 10-inch bundt cake



  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 (77)

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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. Then just flip it upside down after it's been baked into the hole and frost with chocolate frosting. Voila! there's a stem that you can eat!



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 think I should have followed other reviewers and used 1/2 cup applesauce + 1/2 cup oil. 1 cup of oil is a lot of oil! I frosted the first cake with a homemade buttercream frosting, but it sure made the cake sweet. For the second cake, I used a powdered sugar drizzle (1 cup powdered sugar + 1 Tbl. milk), tinted orange, with green sugar sprinkles on the top of the cake, then I decorated it with some plastic spiders. Festive! I would definitely used the powdered sugar glaze again. Thanks for the recipe!



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 powder in addition to the baking soda. Next time I will add an additional 1/2 tsp. baking powder. I also do not care for cloves so I omitted them and added 1/2 tsp. ground ginger and cut the nutmeg to 1/2 tsp. as well. It was so yummy covered with cream cheese icing. Also, I baked it in a 9 x 13 pan so you will need to cut the baking time down to about 40-45 min. Definitely do not want to overbake this one.

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Amount Per Serving (16 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 49.3 g
  • 16%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 193 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Cake III


next recipe:

Gluten-Free Pumpkin Cream Cheese Cake