Pumpkin Spice Ring Recipe - Allrecipes.com
Pumpkin Spice Ring Recipe

Pumpkin Spice Ring

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"Great dessert for after a big Thanksgiving dinner. This cake is light, and very good!!"

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Original recipe makes 10 servings Change Servings
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Directions

  1. Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
  2. Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
  3. Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2003

Each time I have made this cake I have received compliments. Everyone asks me for the recipe. I just wish I could claim it as mine :) It's SO easy to make and very light. A great cake to eat after a BIG meal ...

 
Most Helpful Critical Review
Oct 09, 2007

It was a good cake & was really moist. I didn't make it in a tube pan, I just poured the mix in a rectangular glass thing. I'll probably make it again, but what I didn't like was the after taste it left in your mouth. Be prepared for funky pumpkin breath.

 

9 Ratings

Nov 03, 2006

Very tasty and VERY easy to make! A light pumpkin pie/vanilla flavor with the texture of the angel food cake. I served it at a housewarming party; several people asked for the recipe and were surprised how simple it was to make. I frosted it with whipped cream mixed with the remaining pumpkin puree from a 19oz(?) can, ginger, cinnamon, and nutmeg. It was even better the second day -probably because the whipped cream had moistened the cake overnight in the fridge. Next time however I think I will try a cream cheese frosting -it would probably complement the pumpkin spice flavor better than the whipped cream.

 
Jan 27, 2003

I think this recipe could be really good . . . but something went terribly wrong. I could not get it to cook through. When I finally took it out after an extra 15 minutes of baking the edges were charred and the center was mush. I will try again, like I said, it could be good.

 
Aug 29, 2002

Delicious! Also good with a cream cheese frosting! This everyone had seconds on this one!

 
Dec 09, 2002

This recipe is easy, easy, easy and very delicious. I used fresh pumpkin and cut the water amount in half, it was wonderful. A light dessert was just the thing after our BIG meal.

 
Oct 29, 2008

Easy enough to make but had no pumpkin flavor to it.

 
Nov 26, 2004

This was a very moist cake. I tried to make a roll out of it and it split after being frosted. I added more pumpkin pie spice than called for. I'm not sure if it was the Whipped Cream Cheese Frosting from this site that I put on it that hid the pumpkin flavor, but the taste just died in your mouth after the first bite. BUT it was a very light dessert and perfect after a huge T-giving dinner

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 503 mg
  • 20%

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

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