Pumpkin Cake

Pumpkin Cake

78

"This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year."
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Ingredients

servings 353 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
  2. Cream 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 at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Reviews

78
  1. 88 Ratings

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Most helpful positive review

If you don't have any marzipan on hand for the stem you could always use an ice cream cone cup cake. They're very easy to make. Just take some cake batter and fill the cone 3/4 full and bake. Th...

Most helpful critical review

This cake was quite boring. It wasn't bad. It wasn't great. Just... "eh". I did everything as instructed except for using the allspice since I didn't have any (I substituted with cardamom to giv...

If you don't have any marzipan on hand for the stem you could always use an ice cream cone cup cake. They're very easy to make. Just take some cake batter and fill the cone 3/4 full and bake. Th...

This was fabulous! The only change I would make is to add 1 1/2 tsp. salt instead of 1/4 tsp. (Most homemade cakes like this call for 1 1/2 tsp. salt.) I made 2 of these for Halloween. I thi...

This was so moist and awesome! My husband hates pumpkin anything and he LOVED this! I took previous advice and cut the white sugar to 1 cup, added 2/3 cup brown sugar and added 1 tsp. baking pow...

Definite 5*, turned out perfect. I used half brown sugar, half white(thanks to someones advice), added 1 tsp baking powder, and went with the pecans,used only cinnamon and pumpkin pie spice and...

I used all the other reviewers' suggestion plus made some minor changes of my own. Instead of sugar, I used 1 cup of Splenda and 2/3 cup Brn. Sugar Splenda. I didn't have allsprice or cloves s...

This cake is REALLY delicious, moist and flavourful! The really nice think about this recipe is that it is not terribly sweet. A dusting of powdered sugar or a simple powdered sugar and water ic...

This is a good fall cake. It's also an old recipe, which is why it has so much oil and sugar. For the sugar, I only used 1 cup of brown sugar and a half cup of oil. I added all the spices listed...

THIS RECIPE MAKES GREAT, HEALTHY PUMPKIN MUFFINS! I LIKE TO PUT WALNUT PIECES ON TOP. IT'S ALSO GOOD WITH POWDERED SUGAR OR CREAM CHEESE ICING ON TOP. I USE 1/2 THE OIL, AND SUBSTITUTE APPLE SAU...

EXCELLENT!! I did however alter this recipe slightly. I used half brown sugar and half white sugar, added a little ginger and a cup of craisins and it turned out wonderful!! Thanks for such a gr...