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A Little Country Pumpkin Cake

"Try this cake to celebrate the arrival of autumn. Its nicely spiced pumpkin flavor is absolute 'autumn on a plate!'"
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servings 538 cals
Original recipe yields 12 servings (10 to 12 servings)


  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 79.9g
  • 26%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 449 mg
  • 18%

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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{{model.addEditText}} Print
  1. Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO(R) Butter Flavor Shortening or CRISCO(R) Shortening. Flour lightly.
  2. For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
  3. Combine granulated sugar, melted CRISCO(R) Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
  4. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
  5. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
  6. For frosting, melt CRISCO(R) Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
  7. Frost top and side of cake. Press nuts into side of cake and around outside top edge.

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Read all reviews 9
  1. 12 Ratings

Most helpful positive review

As I write this review this recipe has a misleading average rating of 3-stars – two reviews, both in 2005. Well, it’s now five years later and I’m hoping to change that. I used vegetable oil ra...

Most helpful critical review

didn't like it

Most helpful
Most positive
Least positive

As I write this review this recipe has a misleading average rating of 3-stars – two reviews, both in 2005. Well, it’s now five years later and I’m hoping to change that. I used vegetable oil ra...

Wow! I am so glad I made this cake! I baked this in a bundt pan, but wasn't sure there would be enough batter since the recipe suggested using one 10-inch cake pan. However, it was most certain...

I've been on a pumpkin kick lately--bread, muffins, pie and now this cake. Gotta get my fix after the shortage last year! ;-) This cake is very simple to put together and I like that it doesn't...

Very tasty and moist. It kept very well for a week in the refrigerator. I used fresh pumpkin, substituted half brown sugar and skipped the raisins.

This cake is very very good.It is moist and light with a wonderful spicy flavor.Yummy! Good any time of year.

didn't like it

This was fantastic! I have never bought or used shortening so I subbed vegetable oil. Made in a bundt pan and just did a glaze on top. It's so good it doesn't need frosting but I am sure it woul...

This is pretty close to my favourite recipe that I misplaced (it lacks 2 cups of bran cereal). Also, I always replace vegetable shortening with oil or butter - as trans fats are nasty, nasty thi...

Amazing!!! Used 1/2 white sugar and 1/2 brown sugar, and I had no cloves. Everything else was exactly the same.