How to Make Pumpkin Cake I - A Step-by-Step Guide

There's something about the arrival of fall that just makes us crave all things pumpkin. And what better way to indulge in this seasonal flavor than with a delicious pumpkin cake? This Pumpkin Cake I recipe is the perfect way to satisfy your pumpkin craving while also impressing your friends and family with a stunning dessert.

Not only does this cake boast the warm and comforting taste of pumpkin, but it's also incredibly moist and tender. The addition of spices like cinnamon and nutm...

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Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 ½ cups white sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup chopped walnuts (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 10-inch bundt cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  • Blend 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 in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
  • Nutrition

    517 cal.

    • Total Fat: 27g
    • Saturated Fat: 4g
    • Cholesterol: 47mg
    • Sodium: 258mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 43g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 169mg