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Spiced Pumpkin Cake


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  • 1 cup (2 sticks) butter, room temp
  • 3 cups flour
  • 5 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 can pumpkin puree
  • 1/2 cup whole milk
  • 1/4 cup molasses
  • 1 1/4 cup powdered sugar
  • 2 TBSP lemon juice



Step 1

Heat oven to 350. Use PAM on bunt pan. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled). Reduce the mixture speed to low; gradually add the flour mixture and mix until just combined ( do not over mix).
Pour the batter into the pre parted pan for 55-60 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice until smooth and drizzle over the cake. Set before serving.

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