Pumpkin Cake II Recipe
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Pumpkin Cake II

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

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (78)

 

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Original Recipe Yield 1 tube cake
 

Ingredients

  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups solid pack pumpkin puree
  • 1/2 cup chopped walnuts

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 478 | Total Fat: 28.1g | Cholesterol: 60mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 6, 2007 by STEENY1   view full review
Turned out like a dream. After reading some reviews concerning the oily quality of the cake I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 24, 2006 by Alice   view full review
Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 1, 2003 by VICTORA GALLOWAY   view full review
I've made this three times and everybody loves it! I put a cream cheese icing on the last two...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 15, 2007 by foodaholic   view full review
VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 2, 2004 by SILLIANA   view full review
so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 2, 2004 by CHARTREUSE   view full review
Thanks for the recipe, it was quick,easy and delicious. Very moist, I'll definitely make it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 21, 2006 by BARB326   view full review
Added a 6 oz. bag od craisins (dried cranberries) and 1 T. Butterscotch Liquer- - -now thats...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 26, 2007 by celiacgirl   view full review
This is an awesome cake! I made it gluten free with 1/2 rice flour and 1/2 Bob's Red Mill GF...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 4, 2006 by Butterfly Flutterby   view full review
Delicious! I used one 15 oz can of pumpkin puree. This does indeed taste like pumpkin bread...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 8, 2011 by Bibi Supporting Member (Click to learn more about Supporting Membership)  view full review
This was very good. I used 1/2 c. of oil and 1 c. unsweetened applesauce, and I added about...

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