Pumpkin Spice Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 384 Calories

Ingredients

• 1 cup packed brown sugar
• ½ teaspoon ground ginger
• ½ cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 ¼ cups white sugar
• ½ teaspoon ground allspice
• 1 ¼ cups shortening
• 1 (15 ounce) can pumpkin puree
• 2 large eggs, beaten
• 3 ½ teaspoons ground cinnamon

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

Cream shortening, 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 4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes

Step 5

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