Pumpkin Spice Cake

Pumpkin Spice Cake

Bake this spiced pumpkin cake in a jellyroll pan and top with a sweet cream cheese frosting and chopped walnuts.

  • Yield: Makes 15 servings


  • 4 none large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 none (15-ounce) can pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • none Cream Cheese Frosting
  • 1/2 cup chopped walnuts, toasted


Combine first 4 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth.

Combine flour and next 6 ingredients. Stir flour mixture into pumpkin mixture until well blended. Spread batter in a lightly greased 15- x 10 1/2-inch jelly-roll pan.

Bake at 350° for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack.

Spread Cream Cheese Frosting evenly over cake; sprinkle with walnuts.


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Pumpkin Spice Cake Recipe