Save Recipe Print
1 hr 5 min
15 min
50 min
16 servings



HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray.

POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.

BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.

BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.


Pumpkin Cake Graveyard

Recipe courtesy of Food Network

Pumpkin Cake

Recipe courtesy of Duff Goldman

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Pumpkin Pound Cake

Recipe courtesy of George Stella

Mini Pumpkin Cakes

Recipe courtesy of Food Network

Pumpkin Gooey Butter Cake

Recipe courtesy of Food Network Kitchen

Ooey Gooey Pumpkin Cakes

Recipe courtesy of Paula Deen

Pumpkin S'mores Layer Cake

Recipe courtesy of Food Network Kitchen

Pumpkin Caramel Skillet Cake with Maple Glaze

Recipe courtesy of Amanda Rettke

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories