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Pumpkin Cake

Pumpkin cake

A spicy version of the all time favorite pumpkin cake, which tastes much like a pumpkin pie in cake form.


1 cup vegetable oil
3 eggs
One 15-ounce can pumpkin puree
1 teaspoon vanilla extract
2-1/2 cups white sugar
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts


Preheat oven to 350-degrees. Grease one 10-inch bundt or tube pan.

Cream oil, beaten eggs and pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, and 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 for one hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for five minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Information

Recipe makes 10 servings.
Serving size: 1 serving
Calories: 484; Total Fat: 23g; Cholesterol: 53mg; Sodium: 263mg; Carbohydrates: 66g; Fiber: 2g; Protein: 5g

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