If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 10-inch Bundt pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

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  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.

  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

384 calories; protein 3.9g; carbohydrates 50.2g; fat 19.5g; cholesterol 23.3mg; sodium 380mg. Full Nutrition
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Reviews (46)

Most helpful positive review

Rating: 5 stars
09/26/2003
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff Read More
(59)

Most helpful critical review

Rating: 3 stars
12/06/2010
it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake Read More
(11)
59 Ratings
  • 5 star values: 41
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/25/2003
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff Read More
(59)
Rating: 5 stars
10/05/2010
It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe. Read More
(53)
Rating: 4 stars
10/15/2012
I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and 1/4 sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, top with remaining cake batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious. Read More
(46)
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Rating: 5 stars
01/18/2008
Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour which I normally do in recipes. I was surprised that someone said this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices it's hardly lacking in flavor. I didn't frost the cake but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is. Read More
(35)
Rating: 5 stars
12/05/2008
I made this cake for Thanksgiving. It was wonderful. Everyone loved it. I made the cream cheese frosting to go along with it. I do, however, have a complaint. It would be helpful for others if the frosting recipe was included as well. Read More
(28)
Rating: 5 stars
10/14/2003
This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orange coloured cream cheese icing.Then crafted a stem and leaves from craft paper. It looked just like a real pumpkin. It was delicious and a hit with everyone. Read More
(22)
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Rating: 5 stars
08/15/2008
Wonderful recipe! 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! I did only bake it for about 25 minutes, though. Not sure where the 60-65 minutes comes from. Would have burned it if I'd cooked it that long. Read More
(17)
Rating: 3 stars
12/06/2010
it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake Read More
(11)
Rating: 4 stars
11/02/2011
Some have complained about this cake being dry - better to substitute half butter for the shortening which also gives a richer flavor. Great keeping cake. Read More
(11)