Best 3 Top Rated Pumpkin Spice Cake Recipes
The aroma of pumpkin spice cake baking in the oven is a sure sign that fall is here. This classic dessert is a favorite of many, and there are countless recipes to choose from. Whether you prefer a moist and dense cake or a light and fluffy one, there's a pumpkin spice cake recipe out there that will satisfy your craving. But with so many options available, it can be difficult to know which one to try. That's why we've compiled a list of the top-rated pumpkin spice cake recipes from around the web. These recipes have all been tried and tested by our team of experts, and we can guarantee that they will produce a delicious and memorable cake. So grab a mixing bowl and preheat your oven, because it's time to bake the perfect pumpkin spice cake!
Let's cook with our recipes!
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
TOP-RATED PUMPKIN SPICE CAKE
This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. , In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired.
Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- 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. , Pour into prepared pan. Bake until a toothpick inserted in the center 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.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Choose the right pumpkin puree: Not all pumpkin purees are created equal. For the best flavor and texture, use a puree made from fresh, ripe pumpkins. Avoid purees that contain added sugar or spices.
- Use high-quality spices: The spices you use in your pumpkin spice cake will make a big difference in the flavor. Use fresh, ground spices whenever possible. Pumpkin pie spice is a classic choice, but you can also experiment with other spices like cinnamon, nutmeg, ginger, and allspice.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are well combined.
- Bake the cake at the right temperature: The ideal baking temperature for pumpkin spice cake is 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and the texture will be dense.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from becoming runny.
Conclusion:
Pumpkin spice cake is a delicious and versatile dessert that can be enjoyed all year round. With its warm, comforting flavors and moist, tender texture, it's sure to be a hit with everyone. Whether you're looking for a classic fall treat or a festive holiday dessert, pumpkin spice cake is the perfect choice.
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