I came up with this when I had some Swiss chard and was unsure of what to do with it. I added whatever was in the refrigerator. Voila! After some white wine was added. Yummy. Any additional vegetables or seasoning you have on hand can be used.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups white sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup chopped walnuts (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 258 mg |
| Sugars | 43 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this annually since 2019 and it always comes out perfectly moist and dense with great flavor. I bake mine as a sheet cake because I like to cut it into cute shapes for tea parties and because it allows for a lower frosting to cake ratio; I top it with cream cheese frosting, white chocolate chips, and sprinkles. I made this most recently on a Saturday and by Friday, co-workers were still asking for the recipe because of how moist the cake was a full 7 days out.
I followed this recipe exactly as written. The cake was very moist and easy to make. What I didn’t like was the cloves – too much for my taste buds. I’d reduce the amount to 1/2 teaspoon if I make it again.
It is definitely a moist cake. I made it using a bundt pan (as others suggested). I increased the spices and used the 4 eggs (some suggested using 3). I reduced the sugar a bit, but I won’t do that again. It wasn’t quite sweet enough for me with less sugar than instructed. Other than increasing the spices (to suit my tastes), I think the recipe is excellent and I will make it often (any time of the year).
I followed the recipe exactly and found it was much too sweet to enjoy. Definitely cut the sugar to less than 2 cups, maybe and cut some of the oil. It was like eating straight sugar as described and if you eat healthy normally, you probably won’t enjoy it this.
I made exactly as written. So, so yummy!!! My family devoured it.
Love it. Instead of 1 cup oil, I used 3/4 cup and 1/2 cup of applesauce with more spices. Delicious.
Delicious! I toasted the walnuts before adding them and cut back the white sugar to 2 cups.
Loved this cake! I made it vegan by using 3/4 cup applesauce instead of the eggs. I’ve taken to cutting 5-10 minutes off the baking time when baking vegan.
This is a very good cake — moist and flavorful. I baked it in a bundt pan, so it took quite a bit longer than the recommended 30 minutes to bake. I iced it with a simple confectioner’s sugar and milk glaze, with a bit of cinnamon and clove added. It’s going to be one of my fall go-to desserts.
made it and loved made a cool whip type frosting instead so it wasn’t so sweet
It’s so easy to make and a sure winner! I subbed cake flour for all purpose, half the white sugar with brown, used 3 teaspoons of pumpkin pie spice plus one teaspoon cinnamon for spices. The cake was done in 50 minutes in my Viking Professional, rather than the 60. Excellent served with Nespresso!
Excellent, Moist, and Spicy Pumpkin cake. I did gild the lily by adding a cream cheese glaze but otherwise followed it to the letter. Total Keeper.
This cake was very moist and my family loved it! The icing was also good.
easy directions. I addedd spiced wluts on top. Came out delicious!
So easy and delicious. Great for our family’s holiday celebration.
I used cream cheese frosting and fresh made Pumpkin Pulp. I got many compliments.
Love this cake very moist, I added 1/2 cup oil, not 1 cup, and1/2 cup apple sauce
Just love it fir Thanksgiving dinner. One of my favorites.
I did not make any changes. It did come out pretty good but a bit dry.
I found this cake a little on the sweet side. When I make it again, I will use equal parts brown sugar and white sugar or even reduce the amount of sugar. But overall, a nice cake!
This cake came out so moist and flavorful, my whole family started eating it before i could even take a nice picture! the only exception i made was only adding 2 cups of sugar because i didnt want the cake to be too sweet. I also did not add the full amount of oil. If i had added 1 cup of oil it would have had a bad consistency. I would definitely reccommend this recipe to anyone looking for a nice pumpkin spice cake! the powdered sugar at the end added just the right amount of sweetness 10/10