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Pumpkin Cake II

"Excellent fall or anytime cake. Dust with confectioners sugar before serving."
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servings 478 cals
Original recipe yields 14 servings (1 tube cake)


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 521 mg
  • 21%

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. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

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Read all reviews 105
  1. 120 Ratings

Most helpful positive review

Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpk...

Most helpful critical review

Alright, but disappointed since there where such high reviews from others.....

Most helpful
Most positive
Least positive

Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpk...

Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice.

I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat.

VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without the raisins. I thought they were great. I've chopped the raisins in the past for other recipes to ta...

One of many similar, but nonetheless good pumpkin cake/muffin/bread recipes from this site. This variation appealed to me in that the spice was limited to just cinnamon, a welcome change from t...

so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten so many requests for the recipe - the cake is not too sweet for those watching their sugar intake, i ...

Added a 6 oz. bag od craisins (dried cranberries) and 1 T. Butterscotch Liquer- - -now thats good eats:-)

Thanks for the recipe, it was quick,easy and delicious. Very moist, I'll definitely make it many more times over this fall season since my son had a good crop of pumpkins. It is the type of cake...

Delicious! I used one 15 oz can of pumpkin puree. This does indeed taste like pumpkin bread and I agree with other reviewers that this tastes great wtih cream cheese frosting. I originally made ...