Recipe by Jennifer
"Excellent fall or anytime cake. Dust with confectioners sugar before serving."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
solid pack pumpkin puree
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.
Alright, but disappointed since there where such high reviews from others.....
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 253
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a pumpkin spice cake with a simple glaze.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.