Pumpkin Cake I

Pumpkin Cake I

"Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year."
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1 h 20 m servings 517 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 258 mg
  • 10%

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 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  2. Blend oil, beaten eggs, pumpkin and vanilla together.
  3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  4. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.


Read all reviews 204
  1. 245 Ratings

Most helpful positive review

Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 whi...

Most helpful critical review

Way too much oil for this recipe. I would use only half the oil.

Most helpful
Most positive
Least positive

Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 whi...

Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.

The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but...

I made no changes to this as I saw no need to. Looking at the recipe, the combination of ingredients, especially the spices, seemed just right-and they were. No applesauce, no reduction of oil f...

This cake was very good! I made it for a dessert contest at work around Halloween - I baked 12 little mini bundt cakes and used 2 cakes together to make mini-pumpkins. I used frosting to keep ...

One word: DELICIOUS!!! I was a bit confused as to why the recipe called for "Allspice" AS WELL AS cloves, ginger, and cinnamon which are all components of "Allspice." (I went into Allrecipes'...

This cake was wonderful. I used 1/2 c. applesauce and 1/2 c. oil as others had suggested. The cake was very moist and the pumpkin flavor was good (not too strong or overpowering). I took it to a...

Absolutely awesome! Made this for church coffee hour and 2 people asked for recipe. It tastes terrific with real whipped cream. I used a bundt pan, and because it was a dark teflon one I decr...

Fantastic! I get requests & compliments on this constantly! I DID make a change & a substitution. I use less sugar - 1 3/4 cups. I was out of pumpkin one day & used squash instead - a b...

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