Rating: 4.5 stars
295 Ratings
  • 5 star values: 223
  • 4 star values: 59
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Recipe Summary

cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
12
Yield:
1 10-inch bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.

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  • Blend oil, beaten eggs, pumpkin and vanilla together.

  • 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.

  • 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.

Nutrition Facts

517 calories; protein 6.2g; carbohydrates 66.4g; fat 26.6g; cholesterol 46.5mg; sodium 257.7mg. Full Nutrition
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