Excellent fall or anytime cake. Dust with confectioners sugar before serving.

Recipe Summary

Servings:
14
Yield:
1 tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

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  • In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.

  • Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Nutrition Facts

478 calories; protein 5.6g 11% DV; carbohydrates 53.1g 17% DV; fat 28.1g 43% DV; cholesterol 53.1mg 18% DV; sodium 520.6mg 21% DV. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2007
Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is. Read More
(93)

Most helpful critical review

Rating: 3 stars
11/18/2007
Alright but disappointed since there where such high reviews from others..... Read More
(7)
135 Ratings
  • 5 star values: 102
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/06/2007
Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is. Read More
(93)
Rating: 5 stars
11/24/2006
Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice. Read More
(63)
Rating: 5 stars
12/01/2003
I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat. Read More
(43)
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Rating: 5 stars
11/15/2007
VERY tasty and moist cake. I put raisins and walnuts. My dude would have preferred it without the raisins. I thought they were great. I've chopped the raisins in the past for other recipes to take away the little pockets of raisin texture so I'll do that next time for this. I served it with fresh whipped cream and crystallized ginger. I have a feeling that this would make fabulous muffins. This has a very strong pumpkin flavor (which I lurve). If you don't love pumpkin then keep recipe searching. Read More
(24)
Rating: 5 stars
10/16/2012
One of many similar but nonetheless good pumpkin cake/muffin/bread recipes from this site. This variation appealed to me in that the spice was limited to just cinnamon a welcome change from the usual additions of pumpkin pie spice allspice ginger nutmeg and/or cloves. Other than baking these as cupcakes about 22-23 minutes I prepared the recipe as directed using a 15-oz. can of pumpkin rather than measuring out 2 cups. One recipe made 24 cupcakes. Read More
(18)
Rating: 5 stars
01/02/2004
so simple yet so delicious!! i made this cake for a thanksgiving potluck and now i've gotten so many requests for the recipe - the cake is not too sweet for those watching their sugar intake i love it! =) thanks! Read More
(16)
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Rating: 5 stars
10/22/2006
Added a 6 oz. bag od craisins (dried cranberries) and 1 T. Butterscotch Liquer- - -now thats good eats:-) Read More
(14)
Rating: 5 stars
01/02/2004
Thanks for the recipe it was quick easy and delicious. Very moist I'll definitely make it many more times over this fall season since my son had a good crop of pumpkins. It is the type of cake that goes good ANYTIME! Read More
(14)
Rating: 5 stars
08/04/2006
Delicious! I used one 15 oz can of pumpkin puree. This does indeed taste like pumpkin bread and I agree with other reviewers that this tastes great wtih cream cheese frosting. I originally made this to clean out my cupboard and use up the pumpkin but will be sure to use this recipe every fall. Thanks! Read More
(13)
Rating: 3 stars
11/18/2007
Alright but disappointed since there where such high reviews from others..... Read More
(7)
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