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Pumpkin Spice Cake Recipe

November 26, 2008 by Nicole 36 Comments

Pumpkin Spice Cake | pinchmysalt.com

I made this on a whim late last night and it was still cooling when I went to bed. Since the recipe was completely improvised, I had no idea if it was successful until I woke up this morning. So when I rolled out of bed (way too early), the first thing I did was cut into the cake!

While I wouldn’t suggest eating cake for breakfast on a regular basis, this Pumpkin Spice Cake turned out to be the perfect day-before-Thanksgiving breakfast for my husband and I. It was moist, spicy, and delicious…exactly what I was hoping for!

I’ve always loved spice cakes served with nothing more than a sprinkling of powdered sugar on top. This cake is moist enough to stand on it’s own, and serving it without frosting or glaze allows the warm and wonderful spices to shine.

This recipe is loosely based on a Walnut Spice Cake recipe from The Gourmet Cookbook. But I added some ingredients, removed others, and changed amounts of the remaining ingredients, so it really was quite an improvisation. I also changed the method, so it’s simple to put together, much like a quick bread. In fact, you could really say this is a quick bread that is baked in a Bundt pan. Call it what you like, I say it’s delicious, easy, and worth baking!

Slice of Pumpkin Spice Cake on a plate | pinchmysalt.com

Nutrition

Calories

241 cal

Fat

1 g

Carbs

50 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields 10 to 12 servings

Pumpkin Spice Cake Recipe
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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons pumpkin pie spice*

3 large eggs, at room temperature

1 cup sour cream, at room temperature

1 cup canned pumpkin

3/4 cup canola oil

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Butter and flour a Bundt pan or use a baking spray with flour in it.

2. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.

3. In a large bowl combine eggs, sour cream, pumpkin, oil, and vanilla extract. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Make sure to scrape down the sides of the bowl as you go.

4. Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if des

Notes

*Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg (or make your own combination). Make sure to butter your Bundt pan really well and get into all the crevices. I like to use a spray like Baker's Joy because I've never had a problem with cakes sticking to the pan when I use it.

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Related Recipes:

  • Pumpkin Roll
  • Whole Wheat Pumpkin Maple Muffins
  • Pumpkin Spice Scones
  • Pumpkin Spice Cream Cheese Spread
  • Sweet and Sour Grilled Pumpkin

Around the Web:

  • Rosemary-Polenta Pumpkin Spice Cake from The Recipe Girl
  • Pumpkin Spice Cake from For the Love of Cooking
  • Pumpkin Buttermilk Bundt Cake from Whipped
  • Apple Pumpkin Cake from Zoe Bakes
  • Gluten Free Pumpkin Raisin Cake from Karina’s Kitchen

I hope you all have a wonderful Thanksgiving tomorrow! We’re heading up to Central California to spend Thanksgiving with my family so my next few blog posts will be from there. Hope my family has some great new recipes I can steal and share with you!

Filed Under: Breakfast/Brunch, Desserts, Holiday, NaBloPoMo Tagged With: bundt, cake, christmas, dessert, NaBloPoMo, pumpkin, spice, thanksgiving

Previous Post: « Broccoli Salad with Bacon, Raisins, and Cashews
Next Post: Happy Thanksgiving! »

Reader Interactions

Comments

  1. Alessandra says

    October 9, 2009 at 4:39 am

    how can you make the a "canned pumpkin equivalent" using real a real pumpkin? thanks!
    Reply
  2. Laura@ The Shabby Rabbit says

    November 9, 2009 at 11:51 am

    Hi! I saw this recipe when you posted it and printed it out. I've finally had an opportunity to try it! Delicious! I hope next time to come closer to your beautifully moist example :) (you can see how I did at my blog) Thank you so much for sharing so many wonderful recipes! You give so-called 'non-cooks' like me some hope Blessing! L
    Reply
  3. TeriLyn says

    November 24, 2009 at 8:56 am

    YUM! I just made this last night for a work function. And I might eat it all before the event actually starts! Thanks for the recipe!
    Reply
  4. tavulous says

    November 17, 2010 at 9:03 pm

    THIS LOOKS SOOO AMAZING!
    Reply
  5. Lauren says

    February 16, 2012 at 7:08 am

    This looks so yummy! I'm going to take a crack at making it, but I have no bundt pan. Would it be okay to use a glass container instead? I've heard cake badly sticks to glass, but I'm going to butter and flower it thoroughly.
    Reply
  6. Amelia says

    September 7, 2012 at 7:28 pm

    would this work as a cupcake also with a frosting?
    Reply
  7. sasha says

    June 5, 2013 at 6:09 am

    Has anyone tried making this as a cupcake or muffin? And if so, did you use any type of frosting?
    Reply
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