Rating: 4.5 stars
93 Ratings
  • 5 star values: 74
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.

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Ingredients

16
Original recipe yields 16 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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  • Cream 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 at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts

353 calories; protein 3.9g; carbohydrates 49.3g; fat 16.3g; cholesterol 34.9mg; sodium 193.4mg. Full Nutrition
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