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Pumpkin Spice Cake


Pumpkin cake with raisins, pecans, and butter, along with cinnamon and other spices.


  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup raisins
  • 1 cup chopped pecans
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 can pumpkin pie filling, about 18 ounces
  • confectioners' sugar for dusting, or glaze or frosting


Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, cinnamon, allspice, and nutmeg. Heat pumpkin pie filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling. Blend well. Generously grease a 9-inch 2-piece tube cake pan. Sprinkle with bread crumbs, shaking to cover surfaces; shake out excess crumbs. Spoon batter into pan and bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted near center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.

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