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Pumpkin Spice Cake

pumpkin pie spice cake

This Pumpkin Spice Cake is a perfect dessert for Thanksgiving dinner – a change of pace from pie but with all the seasonal ingredients. Also, it’s not heavy. And you can make it a few days ahead. And it serves a lot of people. And you can freeze it! Beyond Thanksgiving? It’s a great breakfast bread or lunch – smeared with some cream cheese. Or serve it for dessert, plain or with poached fruit, sorbet or ice cream.

  • Duration
  • Cook Time
  • Prep Time
  • 12-16Servings


  • 3-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup coconut oil, melted and cooled
  • 4 large eggs
  • 1 (15 oz.) can pumpkin purée (not pie filling)


1. Preheat the oven to 350°F. 

2. Lightly grease a 10-cup Bundt pan, sprinkle with flour and tap out any excess. Place the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and allspice in a large bowl and whisk to blend them completely; set aside. 

3. Place the sugar, vegetable oil and coconut oil in the bowl of an electric mixer and beat on medium speed for about one minute to blend ingredients thoroughly. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin and blend thoroughly. Add the reserved flour mixture and beat the mixture at medium speed for 1-2 minutes or until the batter is smooth and even. 

4. Pour the batter into the prepared pan and bake for about 60-70 minutes or until a cake tester inserted into the center of the cake comes out clean. 

5. Remove the pan to a cake rack to cool for 15 minutes. Invert the cake onto the rack and cool completely.