Pumpkin Spice Cake I

If you like spice cake, this is very good. Even if your family doesn’t like Pumpkin, I promise they’ll never know there’s pumpkin in this delicious cake. Top with Cream Cheese Frosting if you like.

Pumpkin Spice Cake I


  • 1 1/4 cups shortening
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1 1/4 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.

2 In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.

3 Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Comments (2)


I am not to much into spice cake or pumpkin cake, but I was looking for a good pumpkin spice cake to be able to offer to my customers, so I decided to try this one, and the results....AMAZING!!!! Even my husband, who does not have a sweet tooth, really liked it. I give it a thumbs up!!!


I'm looking for a good Thanksgiving cake and when I saw this recipe I got excited. I do have a couple of questions though. Does this recipe work as a layer cake? Would this be enough for two 9" pans?