Pumpkin Cake I Recipe - Allrecipes.com
Pumpkin Cake I Recipe

Pumpkin Cake I

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"This recipe is good anytime of the year."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch bundt cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Sep 09, 2006

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 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious :)

 
Most Helpful Critical Review
Aug 16, 2011

Way too much oil for this recipe. I would use only half the oil.

 
Jan 10, 2004

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.

 
Jan 10, 2004

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 butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination!

 
Nov 07, 2007

I made no changes to this as I saw no need to. Looking at the recipe, the combination of ingredients, especially the spices, seemed just right-and they were. No applesauce, no reduction of oil for me-if you're gonna eat cake, eat cake! It isn't supposed to be healthy, just a nice treat! Neither did I add raisins or nuts, even though both would be good. Just wanted a pure and simple pumpkin cake. This one delights - tender, soft crumb, not too sweet, and a pleasant blend of spices, none of them overpowering. I baked them in mini pumpkin pans, then decorated them with tinted orange and green Butter Cream Frosting II from this site. The end result was autumn bliss- smooth, silky little pumpkin cakes that are melt-in-your mouth good. Hubby and his staff gobbled up all 23! (out of 24... I had to taste-test one of them, right?)

 
Jan 30, 2004

This cake was very good! I made it for a dessert contest at work around Halloween - I baked 12 little mini bundt cakes and used 2 cakes together to make mini-pumpkins. I used frosting to keep the 2 cakes together and then placed them in a baking dish of crumbled oreos and chocolate pudding (you wouldn't think chococate and pumpkin cake would go together, but they do!) I brushed the pumpkins with glaze(using powdered sugar, milk and a little red and yellow food coloring), let them dry, and then glazed them again and used green frosting to create stems and vines. viola! pumpkin patch!

 
Jan 23, 2003

One word: DELICIOUS!!! I was a bit confused as to why the recipe called for "Allspice" AS WELL AS cloves, ginger, and cinnamon which are all components of "Allspice." (I went into Allrecipes' substitutions chart and found that "Allspice" was comprised of ginger, cloves, and cinnamon.) But hey - it worked! Thank you D. Adams! This was a hit with my 7-year-old as well as with my whole office!!! It was very moist and no frosting was needed, just a light dusting of powdered sugar - yum!

 
Oct 23, 2006

This cake was wonderful. I used 1/2 c. applesauce and 1/2 c. oil as others had suggested. The cake was very moist and the pumpkin flavor was good (not too strong or overpowering). I took it to a family gathering and got rave reviews. I will make this again.

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 65.7 g
  • 21%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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