Pumpkin Spice Cake Recipe

5 11 13
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Pumpkin Spice Cake Recipe

Read Reviews
5 11 13
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 package spice cake mix (regular size)
  • 3 large 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.
Originally published as Pumpkin Spice Cake in Taste of Home October/November 1993, p65

Nutritional Facts

1 piece: 272 calories, 14g fat (3g saturated fat), 39mg cholesterol, 303mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 1 package spice cake mix (regular size)
  • 3 large 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
  1. 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.
  2. 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.
Originally published as Pumpkin Spice Cake in Taste of Home October/November 1993, p65

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Reviews forPumpkin Spice Cake

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2124arizona User ID: 845443 268368
Reviewed Jun. 24, 2017

"Excellent dessert for a Thanksgiving meal."

MY REVIEW
ebramkamp User ID: 702841 258930
Reviewed Dec. 31, 2016

"I made these but realized I didn't have a spice cake mix but had a butter flavored cake mix. I added 1/4 tsp nutmeg and a dash of ground cloves to the batter because of my mistake. Well the mistake was absolutely delicious. I frosted with cream cheese frosting and they were gobbled uI will definitely make them again."

MY REVIEW
angela32 User ID: 3084463 257571
Reviewed Dec. 2, 2016

"I actually made this in two loaf pans and left out the nuts. It made a great quick "bread"."

MY REVIEW
csue67 User ID: 2782320 239584
Reviewed Dec. 16, 2015

"easy, delicious and moist. Everyone loved it"

MY REVIEW
krindfleisch User ID: 1643865 237651
Reviewed Nov. 19, 2015

"Made this for a family dinner. Delicious! My husband is not a big dessert eater but said I should have made two since there wasn't much left (had to send some home with my granddaughter ... she also LOVED it!)"

MY REVIEW
bearinaix User ID: 8599339 236121
Reviewed Nov. 1, 2015

"Loved this - it was incredibly moist. I took it to a Halloween party last night and had 3 people tell me how delicious it was. It tasted more of a spice cake than pumpkin cake. I added a cream cheese frosting (4 oz. cream cheese, 3 T maple syrup, 1 1/2 c powdered sugar, 1 T milk) that I highly recommend adding on top. A keeper!!!"

MY REVIEW
dsm User ID: 3208899 233630
Reviewed Sep. 28, 2015

"I hesitated to try this cake because I'm not fond of pumpkin, but this I like! It is easy to make; the spice cake mix is a great base. I usually love pecans but will leave them out next time -- I actually like the texture without the nuts. Used Cool Whip rather than cream cheese frosting or maple glaze which would have been too sweet for us. I set the timer for 45 minutes and it was absolutely done so will check earlier next time."

MY REVIEW
ms11145 User ID: 1604521 5069
Reviewed Nov. 9, 2013

"I have made this many times and it is always a hit. I just got through making it again. This time I had some left over canned frosting in the refrigerator . I mixed it with 2 heaping tablespoons of pumpkin spiced cream cheese. I did add 1 T. of milk for easier mixing. The pumpkin cream cheese frosting with the pumpkin spiced cake gets 5 stars and 2 thumbs up!"

MY REVIEW
NVL User ID: 4373853 3617
Reviewed Oct. 28, 2012

"I have made this recipe twice and love it more each time. As requested by my daughter, I am now making it for a third time for her 16th birthday. Very easy and delicious."

MY REVIEW
joniotto User ID: 1827180 1824
Reviewed Nov. 28, 2009

"I made this for Thanksgiving as a different pumpkin dessert and everyone loved it! My son rated it '6 stars out of 5' - his new favorite! I didn't frost it with a traditional frosting but used a simple powdered sugar glaze (maple flavored) instead. It really doesn't need dressed up with frosting and easily stands alone as a moist, flavorful cake. Great recipe!"

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