PUMPKIN SPICE CAKE

DiAnne · ‎09-22-2010

Easy fall dessert.

1 cup white sugar
1 cup brown sugar
1-1/4 cup vegetable oil
1 t vanilla extract
1-15 oz canned pumpkin
4 eggs
2 cup flour
3 t baking powder
2 t baking soda
1/4 t salt
2 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/4 t cloves
1/2 cup chopped walnuts or pecans
1/2 cup currants or raisins

Pre-heat oven 350.

Sift together flour, baking powder, baking soda, salt and spices. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts and currants. Spread batter into 13 x 9 inch prepared pan.

Bake in preheated oven for 35 minutes or until toothpick inserted in center comes out clean. Allow to cool completely. Frost with cream cheese frosting.

I added more pecans and currants. Enjoy!

susan kay · ‎06-28-2011

This recipe sounds delicious, and I definitely need a new recipe with pumpkin in it. Thanks!

gkelly · ‎04-22-2010

DiAnne, this Pumpkin Spice cake sounds great! I like that it uses brown sugar & white, the brown sugar seems to give a cake a richer favor! Also,it has all the ingredients that most have on hand and not have to go buy an ingredient just to make this cake! Absolutely making this cake this weekend to "test" it for the holidays! Thanks!

Sammijo10 · ‎05-14-2011

Can this go in a bundt pan instead of the 13x9?

chickenbutt · ‎03-09-2010

This is similar to the Betty Crocker recipe I got here, except that it uses Bisquick and goes into a bundt cake pan.

Mine doesn't have raisins or nuts, and uses butter instead of veg oil, too. Hmmm...I might consider adding pecans next time.

Pumpkin cake is just so nice and even more nice with some vanilla bean ice cream!

gkelly · ‎04-22-2010

Hoping to have time later today to make this! I am leaving out the pecans (I always have them on hand) but adding the raisins! Will report back!

DiAnne · ‎09-22-2010

On 9/20/2014 Sammijo said:
Can this go in a bundt pan instead of the 13x9?

I guess it could but I really like the combination of the cream cheese frosting and the pumpkin cake.

gkelly · ‎04-22-2010

DiAnne, made this Pumpkin Spiced Cake last night and it was very good! It was so moist! I love anything with cream cheese frosting but it really didn't need it, it would be great without it! I used a 9x13 pan, I have gotten to where I like that than a bundt pan since I usually end up giving most of my cakes away after a few slices.

Thanks for a "keeper" recipe!