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

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; 26.6 g total fat; 47 mg cholesterol; 258 mg sodium. 66.4 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews (251)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2006
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 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious :) Read More
(252)

Most helpful critical review

Rating: 1 stars
08/16/2011
Way too much oil for this recipe. I would use only half the oil. Read More
(9)
298 Ratings
  • 5 star values: 225
  • 4 star values: 60
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/10/2006
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 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious :) Read More
(252)
Rating: 5 stars
09/10/2006
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 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious :) Read More
(252)
Rating: 4 stars
01/10/2004
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. Read More
(131)
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Rating: 5 stars
11/07/2007
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 for me-if you're gonna eat cake, eat cake! It isn't supposed to be healthy, just a nice treat! Neither did I add raisins or nuts, even though both would be good. Just wanted a pure and simple pumpkin cake. This one delights - tender, soft crumb, not too sweet, and a pleasant blend of spices, none of them overpowering. I baked them in mini pumpkin pans, then decorated them with tinted orange and green Butter Cream Frosting II from this site. The end result was autumn bliss- smooth, silky little pumpkin cakes that are melt-in-your mouth good. Hubby and his staff gobbled up all 23! (out of 24... I had to taste-test one of them, right?) Read More
(129)
Rating: 4 stars
01/10/2004
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 butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese 3 T butter 1 1/2 T freshly squeezed orange juice 1 T grated orange rind 1 t. vanilla extract and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination! Read More
(121)
Rating: 4 stars
01/30/2004
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 the 2 cakes together and then placed them in a baking dish of crumbled oreos and chocolate pudding (you wouldn't think chococate and pumpkin cake would go together but they do!) I brushed the pumpkins with glaze(using powdered sugar milk and a little red and yellow food coloring) let them dry and then glazed them again and used green frosting to create stems and vines. viola! pumpkin patch! Read More
(51)
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Rating: 5 stars
01/23/2003
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' substitutions chart and found that "Allspice" was comprised of ginger, cloves, and cinnamon.) But hey - it worked! Thank you D. Adams! This was a hit with my 7-year-old as well as with my whole office!!! It was very moist and no frosting was needed, just a light dusting of powdered sugar - yum! Read More
(49)
Rating: 5 stars
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 family gathering and got rave reviews. I will make this again. Read More
(34)
Rating: 5 stars
12/23/2002
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 decreased the temperated about 10 degrees. It came out perfect made exactly as the recipe states. Would probably freeze well too. If you need an excellent Fall desert that is simple delicious and tasty you have to try this! Read More
(32)
Rating: 5 stars
12/23/2002
Fantastic! I get requests & compliments on this constantly! I DID make a change & a substitution. I use less sugar - 1 3/4 cups. I was out of pumpkin one day & used squash instead - a big hit! If you have access to Pampered Chef's Cinnamon Plus - use 4 tsp of that instead of the separate spices. This recipe is a family FAVORITE! Read More
(31)
Rating: 1 stars
08/16/2011
Way too much oil for this recipe. I would use only half the oil. Read More
(9)