Pumpkin Spice Cake

“We sometimes call this pumpkin spice cake ‘Thanksgiving Cake’ because it’s a tasty alternative to pie, but we don’t relegate it to just that holiday. I think you’ll agree it’s delicious any time of the year.” —Kathy Rhoads, Circleville, Ohio

Pumpkin Spice Cake
Pumpkin Spice Cake
Pumpkin Spice Cake
Servings Prep Time Cook Time
16 servings 15minutes 45minutes + cooling
Servings Prep Time
16 servings 15minutes
Cook Time
45minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
  2. Pour into prepared pan. Bake until a toothpick inserted in the centre comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Recipe Notes

Nutrition Facts
1 piece: 318 calories, 14g fat (3g saturated fat), 35mg cholesterol, 328mg sodium, 46g carbohydrate (29g sugars, 1g fibre), 3g protein.