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

When fall comes around, there's nothing quite like the aroma of pumpkin and spices filling the air. And what better way to celebrate the season than with a delicious homemade Pumpkin Spice Cake? This moist and flavorful cake is the perfect treat to enjoy with a hot cup of coffee or as a dessert after a cozy evening meal. If you're a fan of all things pumpkin, you'll definitely want to give this recipe a try!

The key to this Pumpkin Spice Cake is, of course, the combination of warm spi...

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Ingredients

  • 3 cups all-purpose flour
  • 3 ½ teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 ¼ cups shortening
  • 1 ¼ cups white sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 (15 ounce) can pumpkin purée
  • ½ cup chopped pecans

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 16
  • Yield: 1 10-inch Bundt cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Sift together flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice. Set aside.
  • Cream shortening, both sugars, and eggs in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée. Gradually mix in flour mixture until combined. Stir in chopped pecans. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes.
  • Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Nutrition

    384 cal.

    • Total Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 23mg
    • Sodium: 380mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 2g
    • Total Sugars: 30g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 125mg