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Pumpkin Spice Cake Recipe

50% would make again

We sometimes call this Thanksgiving Cake because it's a tasty alternative to pumpkin pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio

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16-20 Servings
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

1 package (18-1/4 ounces) spice cake mix
3 eggs
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Directions

In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream. Store in refrigerator. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 272 calories, 14 g fat (3 g saturated fat), 39 mg cholesterol, 303 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Pumpkin Spice Cake published in Taste of Home October/November 1993, p65

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