This pumpkin spice cake recipe is sure to be a hit with anyone who loves spice cakes. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake! Studded with nutty pecans, this moist spice cake would be delicious topped with a cream cheese frosting or maple glaze. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Ingredients
- all-purpose flour: 3 cups
- ½ teaspoons ground cinnamon: 3 piece
- baking soda: 2 tsp
- salt: 1 tsp
- ground nutmeg: 1 tsp
- ground ginger: 0.5 tsp
- ground allspice: 0.5 tsp
- ¼ cups shortening: 1 piece
- ¼ cups white sugar: 1 piece
- packed brown sugar: 1 cup
- eggs: 2 piece (beaten)
- pumpkin puree: 1 can (15 ounce can)
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
