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Pumpkin Cake

SUBMITTED BY: D Adams PHOTO BY: SHEEMAH

"This recipe is good anytime of the year. Originally submitted to CakeRecipe.com."

RECIPE RATING:

Read Reviews (42)

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Original recipe yield 1 - 10 inch bundt cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
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.
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

Reviewed on Nov. 26, 2002 by BJMACNEVIN

This cake is REALLY delicious, moist and flavourful! The really nice think about this recipe... MORE

Reviewed on Oct. 24, 2005 by JuanitaD

This was so moist and awesome! My husband hates pumpkin anything and he LOVED this! I took... MORE

Reviewed on Jun. 28, 2003 by ANITARINCON

THIS RECIPE MAKES GREAT, HEALTHY PUMPKIN MUFFINS! I LIKE TO PUT WALNUT PIECES ON TOP. IT'S... MORE

Reviewed on Jan. 26, 2007 by Clara

I used all the other reviewers' suggestion plus made some minor changes of my own. Instead of... MORE

Reviewed on Oct. 24, 2003 by GARDENMUM

This was great! I did add extra of all the spices except cloves. I added some ginger. I... MORE

Reviewed on Apr. 7, 2003 by MOONRN

EXCELLENT!! I did however alter this recipe slightly. I used half brown sugar and half white... MORE

Reviewed on Oct. 22, 2007 by Julie

If you don't have any marzipan on hand for the stem you could always use an ice cream cone cup... MORE

Reviewed on Nov. 5, 2003 by BRENDA

Loved this recipe! I baked this cake in in a 9x13 pan and iced with cream cheese icing. It... MORE

Reviewed on Jun. 28, 2003 by Lynseey

Definite 5*, turned out perfect. I used half brown sugar, half white(thanks to someones... MORE

Reviewed on Nov. 3, 2007 by KRANEY

This was fabulous! The only change I would make is to add 1 1/2 tsp. salt instead of 1/4 tsp.... MORE

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