Pumpkin Cake I Recipe

Name: Pumpkin Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup vegetable oil; 3 eggs; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla extract; 2 1/2 cups white sugar; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup chopped walnuts (optional)

Servings: persons

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped walnuts (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
2
Blend oil, beaten eggs, pumpkin and vanilla together.
3
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.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup vegetable oil, 3 eggs, 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, and more.

Yes, Pumpkin Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake I

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