Pumpkin Spice Cake I Recipe
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Pumpkin Spice Cake I

By: Lisa Yelverton  
"If you like spice cake, this is very good. Even if your family doesn't like Pumpkin, I promise they'll never know there's pumpkin in this delicious cake. Top with Cream Cheese Frosting if you like."

Rating: This weblink has been rated 13 times with an average star rating of 4.5 Read Reviews (11)

Rate/Review | 600 people have saved this

What to Drink?

Wine Port
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch Bundt pan
 

Ingredients

  • 1 1/4 cups shortening
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1 1/4 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
  2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 386 | Total Fat: 19.7g | Cholesterol: 27mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by the allrecipes staff 
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by PENNY MATHESON 
This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by Lisa 
Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2008 by Anna Evans 
Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by KSANFORD 
This was my first attempt at making a pumpkin cake and it was delicious. I will definitely be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2008 by Jeri 
I made this cake for Thanksgiving. It was wonderful. Everyone loved it. I made the cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2007 by krislynn 
Delicious! Everyone loved this! Even those who aren't crazy about pumpkin! Very moist and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by Mallory M. 
This spice cake was great, it was moist and it tasted excellent. I also added some powdered... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by C. B. Bloom 
Great recipe! It was easy to make and turned out great. Even my picky 9 year old loved it. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2008 by Shortcake261 
This cake was just okay - better as muffins. MORE

 
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