Pumpkin Spice Cake

This moist pumpkin spice cake with cinnamon, nutmeg, ginger, and allspice is packed with pecans. Perfect for the holidays or a delicious fall dessert.

• Preparation Time: 20 mins
• Cooking Time: 50 hr
• Total Time: 50 hr 20 mins
• Calories: 384 Calories

Ingredients

• 1 cup packed brown sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 (15 ounce) can pumpkin puree
• 2 large eggs, beaten
• 0.5 cup chopped pecans
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground allspice
• 1.25 cups white sugar
• 3.5 teaspoons ground cinnamon
• 1.25 cups shortening

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Step 2

Sift together flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice. Set aside.

Step 3

Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4

Cream butter, both sugars, and eggs in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin puree. Gradually mix in flour mixture until combined. Stir in chopped pecans. Pour batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.