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Pumpkin Spice Cake II


"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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1 h servings 359 cals
Original recipe yields 16 servings (1 - 9x13 inch pan)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 76
  1. 93 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 beautiful...

Most helpful
Most positive
Least positive

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 ...

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...

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 ...

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 w...

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 sever...

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 l...

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 bun...

THIS IS THE BEST PUMPKIN CAKE!! My search has ended for a good pumpkin cake recipe. My mom was craving something pumpkin so instead of making pumpkin bread i chose this recipe. This is so moi...

VERY moist. I did decrease the oil to 1/2 cup. My cupcake liners were fairly greasy even still so I image that adding the full cup would just be too oily. I also added nutmeg and allspice wit...