Recipe 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. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting."
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1 1/4 cups
packed brown sugar
1 1/4 cups
1 (15 ounce) can
3 1/2 teaspoons
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff
it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake
It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe.
Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone said this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is.
This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orange coloured cream cheese icing.Then crafted a stem and leaves from craft paper. It looked just like a real pumpkin. It was delicious and a hit with everyone.
I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and 1/4 sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, top with remaining cake batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious.
I made this cake for Thanksgiving. It was wonderful. Everyone loved it. I made the cream cheese frosting to go along with it.
I do, however, have a complaint. It would be helpful for others if the frosting recipe was included as well.
Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed up cinnamon graham crackers on top. It was an absolute smash!
I did only bake it for about 25 minutes, though. Not sure where the 60-65 minutes comes from. Would have burned it if I'd cooked it that long.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spice Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 175
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