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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

Variation: Pumpkin Cake

Tender and tasty with an addition of plump raisins and nut meats, this is one satisfying pumpkin dessert to treat your family and friends.

1 cup pumpkin pie filling
1/2 cup butter or shortening
1 cup sugar
1 egg
2 cups enriched flour
3-1/2 teaspoons baking powder
2/3 cup milk
1/2 cup nut meats
1/2 cup raisins

Preheat oven to 350 degrees. In electric mixer, mix butter (or shortening) and sugar at low speed until creamy. Add egg and pumpkin filling; mix well at low speed. Sift and measure flour. Add baking powder; sift again. Add flour, milk, nuts and raisins to pumpkin mixture. Mix 1 minute at low speed. Pour into greased pan (don't grease sides of pan). Bake approximately one hour. Serve warm with whipped cream or cooled and frosted.

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