“Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.” Pumpkin Cake – You must try this recipe.
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1 h 20 m
- 1 cup vegetable oil
- 3 eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/2 cups white sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Grease one 10-inch bundt or tube pan.
- Blend oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together.
- Add the flour mixture to the pumpkin mixture and mix until just combined.
- If desired, stir in some chopped nuts.
- Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour.
- Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners’ sugar.
- Enjoy! 🙂
Per Serving: 517 calories; 26.6 g fat; 66.4 g carbohydrates; 6.2 g protein; 46 mg cholesterol; 258 mg sodium.
Recipe by: D Adams, Photo Credit: Pixel1 (pixabay)
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