Pumpkin Cake II Recipe - Allrecipes.com
Pumpkin Cake II Recipe

Pumpkin Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Nov 06, 2007

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 pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is.

 
Most Helpful Critical Review
Nov 18, 2007

Alright, but disappointed since there where such high reviews from others.....

 
Nov 24, 2006

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.

 
Dec 01, 2003

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.

 
Nov 15, 2007

VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without the raisins. I thought they were great. I've chopped the raisins in the past for other recipes to take away the little pockets of raisin texture so I'll do that next time for this. I served it with fresh whipped cream and crystallized ginger. I have a feeling that this would make fabulous muffins. This has a very strong pumpkin flavor (which I lurve). If you don't love pumpkin then keep recipe searching.

 
Jan 02, 2004

so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten so many requests for the recipe - the cake is not too sweet for those watching their sugar intake, i love it! =) thanks!

 
Oct 16, 2012

One of many similar, but nonetheless good pumpkin cake/muffin/bread recipes from this site. This variation appealed to me in that the spice was limited to just cinnamon, a welcome change from the usual additions of pumpkin pie spice, allspice, ginger, nutmeg and/or cloves. Other than baking these as cupcakes, about 22-23 minutes, I prepared the recipe as directed, using a 15-oz. can of pumpkin rather than measuring out 2 cups. One recipe made 24 cupcakes.

 
Jan 02, 2004

Thanks for the recipe, it was quick,easy and delicious. Very moist, I'll definitely make it many more times over this fall season since my son had a good crop of pumpkins. It is the type of cake that goes good ANYTIME!

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 521 mg
  • 21%

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

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