Pumpkin Spice Cake I

  • Recipe By
  • Published Jan 1st
  • Ready In1h 30m
  • Servings16
  • Calories384
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Pumpkin Spice Cake I Ingredients

The following are the ingredients needed to make delicious Pumpkin Spice Cake I for 16 servings:

  • 1 1/4 cups shortening
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1 1/4 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans

Pumpkin Spice Cake I Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 30m

To cook Pumpkin Spice Cake I, you need about 20 minutes of preparation time. The time needed to cook this Pumpkin Spice Cake I is about 1 hour , and you can serve your Pumpkin Spice Cake I within 1 hour 30 minutes . The following are the steps to cook Pumpkin Spice Cake I easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  2. 2 In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

Per Serving: 384 calories; 19.5 grams of fat; 50.2 grams of carbohydrates; 3.9 grams of protein; 23 milligrams of cholesterol; 380 milligrams of sodium.

  1. Oct 14th 2012

    I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pump ...

  2. Nov 2nd 2011

    Some have complained about this cake being dry - better to substitute half butter for the shortening which also gives a richer flavor. Great keeping cake.

  3. Dec 5th 2010

    it was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake

  4. Sep 30th 2010

    It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a ...

  5. Dec 5th 2008

    I made this cake for Thanksgiving. It was wonderful. Everyone loved it. I made the cream cheese frosting to go along with it. I do, however, have a complaint. It would be helpful for ...

  6. Aug 15th 2008

    Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed up cinnamon graham crackers on top. It was an absolute smash! I did o ...

  7. Jan 18th 2008

    Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone ...

  8. Jan 21st 2002

    This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - Th ...

  9. Nov 8th 2001

    This is an EXCELLENT cake. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orange coloured cream cheese icing.Then crafted a stem and leaves from craft paper. It looked just ...