Pumpkin Spice Cake II Recipe - Allrecipes.com
Pumpkin Spice Cake II Recipe
  • READY IN 1 hr

Pumpkin Spice Cake II

Recipe by  

"Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2010

I'm going to divulge the secret to making this to perfection... ready??? Follow this recipe exactly and DO NOT CHANGE A THING! It is fantastic and super easy too. I did not add any frosting and feel there is no need for it; the cake was moist and delicious without being overly sweet. Also, by using the pumpkin puree you are really getting quite a bit of fiber in your dessert. Great tasting AND somewhat good for you too. This is my new favorite cake. Thanks to doxie1 for submitting this one! Excellent!!!

Most Helpful Critical Review
Oct 28, 2010

Delicious and very easy. Took the advice of fellow reviewers and substituted 1/2 cup apple sauce for oil and added in a few sprinkles of pumpkin pie spice and ground nutmeg. Came out beautifully. Also only baked for about 35 min instead of the 45 min listed in directions.

Nov 01, 2003

This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious!

Oct 04, 2007

What a great spice cake recipe. I made it just as directed, only added a couple more shakes of cinnamon and a couple shakes of nutmeg. It could be a little spicier, but I made for guests so I think it's perfect for the occasion. Made in a bundt pan, baked for about 45 minutes. Frosted with homemade cream cheese icing...pulled out a little frosting and put green food coloring in it. Put orange food coloring in the rest of the icing, then spread the orange icing all over the cake. Put an edible ice-cream cup (that kids eat ice-cream out of) in the hole of the bundt cake and frosted that green. Piped some green stripes down the side and 'voila!!!! Made a literal pumpkin cake that looks like one too!!! Had just enough batter left over to make a couple of mini-loaves and that's what I just ate...it is awesome. I saw where some reviewers messed with the amount of oil but I think it's perfect!!!

Mar 19, 2003

I'm generally a terrible cook, but this cake came out wonderfully! I made it in two 9" round pans instead of the 9X13" and it was great. My fiance said it was "killer"!! It keeps well for several days and stays super moist the whole time!

Nov 16, 2011

Given that many GREAT pumpkin bread recipes call for a can of pumpkin, 4 eggs and 1 cup of oil, unlike most other reviewers of this recipe I did not reduce the amount of oil. I prepared it as written, with one cup oil and was quite pleased with the delicious result. I did, however, make a few other minor modifications. First, I used a French Vanilla cake mix which I always prefer over yellow any day of the week - it has less of that artificial cake mix taste yellow cake mixes are so notorious for. I added a teaspoon of vanilla, again to camouflage that tell-tale cake mix taste and, rather than the spices called for, I used a "one serving" recipe of "Pumpkin Pie Spice I," recipe also from this site. I confess I don't know what the baking soda was for - I did add it, but I'm sure the cake would not have been compromised without it. I added 1/2 cup of raisins to the batter, but not the pecans. I baked it in a Bundt pan at 350 degrees, about 55 minutes. When cool, I glazed it with a cream cheese glaze: 4 ozs. cream cheese, 1/2 c. powdered sugar, 1 tsp. vanilla and 3 T. half-and-half. Finally, to pretty it up a bit, I sprinkled it with chopped pecans. This is a beautiful and nicely spiced pumpkin cake, made easy and quite satisfactorily with a humble cake mix.

Nov 03, 2003

I took another's advice and cut down the oil to 1/2 and substituted 1/2 cup applesause to make up 1 cup. EXTREMELY moist. Next time I may onit oil entirely and use only applesauce. Everyone loved the cake!

Nov 28, 2005

This recipe was great! I made it for Thanksgiving and everyone loved it. I used a moist supreme cake mix, substituted chopped apples for the nuts, and added a bit of clover. I made miniature bundt cakes and used cream cheese frosting. I will make them again for Christmas!


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 373 mg
  • 15%

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

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