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pumpkin pie spice cake

Pumpkin Spice Cake

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
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Servings

12 Servings

Ingredients

  • 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)

Instructions

  • Preheat the oven to 350°F. 
  • 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. 
  • 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. 
  • 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. 
  • Remove the pan to a cake rack to cool for 15 minutes. Invert the cake onto the rack and cool completely.