Pumpkin Cake I

4.7
(306)

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

close up view of a Pumpkin Cake garnished with white icing and cinnamon sticks on a platter
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Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
5 mins
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 10-inch bundt cake

Ingredients

  • 1 cup vegetable oil

  • 3 eggs

  • 1 (15 ounce) can pumpkin puree

  • 1 teaspoon vanilla extract

  • 2 ½ cups white sugar

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • ¼ teaspoon salt

  • 1 cup chopped walnuts (Optional)

Directions

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

  2. Blend 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 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 (per serving)

517 Calories
27g Fat
66g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 517
% Daily Value *
Total Fat 27g 34%
Saturated Fat 4g 18%
Cholesterol 47mg 16%
Sodium 258mg 11%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 10%
Total Sugars 43g
Protein 6g
Vitamin C 2mg 9%
Calcium 35mg 3%
Iron 2mg 13%
Potassium 169mg 4%

* 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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