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My review
Pumpkin Cake I
D Adams
"Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year."
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Ingredients
1 h 20 m servings 517 calsOriginal recipe yields 12 servings (1 10-inch bundt cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- 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
Per Serving: 517 calories; 26.6 g fat; 66.4 g carbohydrates; 6.2 g protein; 46 mg cholesterol; 258 mg sodium. Full nutrition
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Reviews
Read all reviews 220262 Ratings
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Most helpful positive review
9/9/2006
Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 whi...
Most helpful critical review
8/9/2011
Way too much oil for this recipe. I would use only half the oil.
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9/9/2006
Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 whi...
10/31/2001
Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.
10/28/2002
The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but...
11/7/2007
I made no changes to this as I saw no need to. Looking at the recipe, the combination of ingredients, especially the spices, seemed just right-and they were. No applesauce, no reduction of oil f...
1/17/2003
This cake was very good! I made it for a dessert contest at work around Halloween - I baked 12 little mini bundt cakes and used 2 cakes together to make mini-pumpkins. I used frosting to keep ...
10/15/2002
One word: DELICIOUS!!! I was a bit confused as to why the recipe called for "Allspice" AS WELL AS cloves, ginger, and cinnamon which are all components of "Allspice." (I went into Allrecipes'...
10/23/2006
This cake was wonderful. I used 1/2 c. applesauce and 1/2 c. oil as others had suggested. The cake was very moist and the pumpkin flavor was good (not too strong or overpowering). I took it to a...
11/10/2002
Absolutely awesome! Made this for church coffee hour and 2 people asked for recipe. It tastes terrific with real whipped cream. I used a bundt pan, and because it was a dark teflon one I decr...