Pumpkin Spice Cake Recipe

Name: Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup all-purpose flour; 1 tbsp cinnamon; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1/2 tsp salt; 1 can pumpkin puree, (15 oz), not pie filling; 1 cup sugar; 1 cup packed brown sugar; 1/2 cup butter, softened; 1/2 cup unsweetened applesauce; 4 large eggs; 1 tsp vanilla

Servings: persons

3 cup all-purpose flour
1 tbsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp salt
1 can pumpkin puree, (15 oz), not pie filling
1 cup sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup unsweetened applesauce
4 large eggs
1 tsp vanilla

1
preheat oven to 350
2
spray a 9-inch Bundt pan with non-stick spay that contains flour
3
in a large bowl, stir together the flour, cinnamon, baking powder, baking soda, ginger, allspice, and salt
4
in a large bowl stir together puree, sugar, brown sugar, butter, applesauce, eggs, and vanilla until mixed
5
slowly add dry ingredients and mix just til blended
6
pour the batter into prepared Bundy pan
7
bake for 50-60 minutes
8
cool completely on a wire rack before frosting

1109

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 3 cup all-purpose flour, 1 tbsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, and more.

Yes, Pumpkin Spice Cake 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 Spice Cake

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