Pumpkin Spice Cake I Recipe

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Most Helpful Positive Review

Oct 05, 2010

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.

—naples34102

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Most Helpful Critical Review

Dec 06, 2010

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

—P24FERGUS

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29 Ratings

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Sep 25, 2003

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

—the allrecipes staff

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Jan 18, 2008

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 Perhaps their spices are outdated.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.

—Lisa

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Oct 14, 2003

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.

—PENNY MATHESON

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Dec 05, 2008

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.

—Jeri

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Aug 15, 2008

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.

—Anna Evans

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Nov 02, 2011

Some have complained about this cake being dry - better to substitute half butter for the shortening which also gives a richer flavor. Great keeping cake.

—EILISH40

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Nutrition

Calories
384 kcal
19%

Carbohydrates
50.2 g
16%

Cholesterol
26 mg
9%

Fat
19.5 g
30%

Fiber
2.1 g
8%

Protein
3.9 g
8%

Sodium
380 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Spice Cake I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 384
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 4.5g 23 %
Cholesterol 26mg 9 %
Sodium 380mg 15 %
Potassium 125mg 4 %
Total Carbohydrates 50.2g 16 %
Dietary Fiber 2.1g 8 %
Protein 3.9g 8 %
** Sugars 30.1g
Vitamin A 84 %
Vitamin C 2 %
Calcium 4 %
Iron 18 %
Thiamin 22 %
Niacin 18 %
Vitamin B6 3 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.