Pumpkin Spice Cake Recipe

This pumpkin spice cake tastes like fall. Full of cozy flavors like cinnamon and nutmeg, you'll want to serve this autumnal Bundt all season long.

Ingredients:

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

Instructions:

1. Preheat the oven: Set the oven to 350F (175C) and grease and flour a 10-inch Bundt pan.
2. Prepare the dry ingredients: Sift together the flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice in a bowl. Set aside.
3. Prepare the wet ingredients: In a separate bowl, cream together the butter (or shortening), both sugars, and eggs using an electric mixer until the mixture is light and fluffy. Add the pumpkin puree and mix until smooth.
4. Combine the ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until well combined. Stir in the chopped pecans if using.
5. Bake the cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the cake: Remove the cake from the oven and let it cool in the pan for at least 10 minutes. Then, turn the cake out onto a wire rack to cool completely.

How to Serve:

This pumpkin spice cake is delicious on its own, but you can elevate it with cream cheese frosting. Alternatively, try a maple or pumpkin-flavored glaze for a unique twist. A simple dusting of powdered sugar is also a great option.

How to Store:

Store the unfrosted cake, covered tightly, at room temperature for up to three days. If frosted with cream cheese, keep the cake in the fridge.

Can You Freeze Pumpkin Spice Cake?

Yes, you can freeze this unfrosted pumpkin spice cake for up to one month. Wrap it in storage wrap, then foil, and freeze. Thaw it in the fridge overnight before serving.

Nutrition Facts (per serving):

• Calories: 384
• Total Fat: 20g (25% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 23mg (8% DV)
• Sodium: 380mg (17% DV)
• Total Carbohydrates: 50g (18% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 30g
• Protein: 4g (8% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 34mg (3% DV)
• Iron: 2mg (10% DV)
• Potassium: 125mg (3% DV)

Recipe Notes:

This recipe yields 16 servings. The ingredient amounts are based on the original yield, but cooking times and steps remain unchanged. Keep in mind that not all recipes scale perfectly.