Pumpkin Spice Cake


This pumpkin spice cake recipe is sure to be a hit with anyone who loves spice cakes. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake! Studded with nutty pecans, this moist spice cake would be delicious topped with a cream cheese frosting or maple glaze. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

a Bundt cake on a cake stand, with ribbons of white frosting
Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
1 10-inch cake

This pumpkin spice cake tastes like fall. Full of cozy flavors like cinnamon and nutmeg, you'll want to serve this autumnal Bundt all season long.

Pumpkin Spice Cake Ingredients

These are the ingredients you'll need to make this easy pumpkin spice cake:

· Flour: This pumpkin spice cake recipe starts with three cups of all-purpose flour.
· Spices and seasonings: Cinnamon, nutmeg, ginger, and allspice make this Bundt cake super cozy. A pinch of salt enhances the other flavors.
· Baking soda: Baking soda acts as a leavener, which means it helps the cake rise.
· Shortening: Shortening adds moisture and ensures a light and fluffy texture. For extra richness, you could substitute butter.
· Sugar: Use a blend of white and brown sugars for the perfect amount of sweetness.
· Eggs: Three whole eggs add moisture and help bind the batter together.
· Pumpkin: You can use store-bought or homemade pumpkin puree.
· Pecans: Chopped pecans add nuttiness and a bit of crunchy flavor. If you want, you can substitute walnuts or leave out the nuts altogether.

How to Make Pumpkin Spice Cake

side view of a Bundt cake with a pale caramel-colored glaze coming down the side

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin spice cake:

1. Mix the dry ingredients: Sift the flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice together in a bowl.
2. Mix the wet ingredients: In a separate bowl, cream the shortening, both sugars, and eggs until the mixture is light and fluffy. Stir in the pumpkin puree. Gradually add the flour mixture until combined, then stir in the pecans.
3. Bake the cake: Pour the batter into a greased and floured Bundt pan. Bake in the preheated oven until a toothpick comes out clean.
4. Cool the cake: Remove the cake from the oven and let it cool in the pan for at least 10 minutes. Turn it out onto a wire rack to finish cooling.

How to Serve Pumpkin Spice Cake

This pumpkin spice cake is delicious on its own, but you can take it over the top with cream cheese frosting. For a slightly more delicate twist, try a maple- or pumpkin-flavored glaze. Of course, you can't go wrong with a simple dusting of powdered sugar.

How to Store Pumpkin Spice Cake

Store the unfrosted pumpkin spice cake, covered tightly, at room temperature for up to three days. If you opt for cream cheese frosting, though, it should stay in the fridge.

Can You Freeze Pumpkin Spice Cake?

Yes, you can freeze this unfrosted pumpkin spice cake for up to one month. Simply wrap it in a layer of storage wrap, then wrap it again in a layer of foil. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"This recipe was loved by all my boys," says Terri Ross Wiseman. "I added cream cheese frosting. It was very moist and flavorful. The spices were not overpowering and the pumpkin gave it a wonderful taste."

"Wonderful recipe," raves Anna Evans. "I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed up cinnamon graham crackers on top. It was an absolute smash!"

"Perfect with my cup of tea or coffee," according to JJEROME. "I didn't have shortening, so I used butter. And then I added chopped Granny Smith apples. I used a brown sugar glaze on top."

Editorial contributions by Corey Williams


  • 3 cups all-purpose flour

  • 3 ½ teaspoons ground cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ½ teaspoon ground allspice

  • 1 ¼ cups shortening

  • 1 ¼ cups white sugar

  • 1 cup packed brown sugar

  • 2 large eggs, beaten

  • 1 (15 ounce) can pumpkin puree

  • ½ cup chopped pecans


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

  2. Sift together flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice. Set aside.

  3. Cream shortening, both sugars, and eggs in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin puree. Gradually mix in flour mixture until combined. Stir in chopped pecans. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes

  5. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts (per serving)

384 Calories
20g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 384
% Daily Value *
Total Fat 20g 25%
Saturated Fat 5g 23%
Cholesterol 23mg 8%
Sodium 380mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 4g
Vitamin C 1mg 6%
Calcium 34mg 3%
Iron 2mg 10%
Potassium 125mg 3%

* 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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