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    You are in: Home / Recipes / Pumpkin Cake Recipe
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    Pumpkin Cake

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on November 03, 2011

      This turned out pretty good. I used cake flour and increased the total to 2 cups 4 Tbsp assuming the recipe called for all-purpose. I also substituted pumpkin pie spice for the cinnamon. I actually made a baseball shaped cake in celebration of the Cardinals World Series victory. Since the pans I used were a semi-circle, the baking time was around 55 minutes. I'll definitely try making this again as a normal layer cake as well as a loaf.

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    • on December 03, 2009

      This recipe is so versatile - the first time I made it, I made one loaf and one bundt. The second time, I halved the recipe and made 12 muffins. The third, I made 3 loaves in aluminum pans to take for Thanksgiving. I haven't used the frosting recipe, because I don't like frosting. I typically also add nutmeg, cloves, and ginger. I've been making with fresh pumpkin, but I'm going to try it with some of the hard winter squashes next. Thank you so much!

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    • on November 25, 2008

      I found this a great cake...very moist and easy. I did make some changes...I replaced half the oil with unsweetened applesauce, added 1 c. ground raisins , and additional spices ( nutmeg, cloves)...it turned out wonderful !! Thanks !!!

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    • on October 06, 2008

      awesome recipe. To make it healthier I used 1 cup whole wheat graham flour and one cup white flour and used splenda half sugar half splenda and it tastes wonderful and was so easy!!! I will make this again and see how I can change the oil to try and make it healthier, I don't know what I could use to substitute the oil, but might experiment some the next time.

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    • on November 20, 2007

      I served this cake to a houseful of Europeans who also carved their first jack-o-lantern that night. The cake, and jack, were a huge hit. I reduced the sugar since the icing is sooo deliciously sweet.

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    • on October 29, 2007

      This is one of the best cakes ever, and easy to make. My adult son usually does not like cake but, with this cake he kept coming back for more. We all just loved! This is a keeper!

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    • on October 02, 2006

      Outstanding! Light, not oily and heavy but very moist. I made this cake for my son's birthday in Sept and everyone loved it...then I made it again on Friday for a bake sale. The only changes I made was to add spices--powdered ginger, allspice and cloves--and cut back on the amounts of cinnamon and sugar.

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    • on November 28, 2005

      this cake is the best cake ever, let me explain. my hubby does NOT like to eat sweets, i made this on thanksgiving, he had 1 slice, then he had another, then i find out he had a slice at midnight.need i say anymore? i also took a couple of slices to my coworkers......they want the recipe. i am printing the recipe as we speak, thanks

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    • on November 10, 2004

      WOW! What an incredibly delicious cake, so light and moist. I did play around with several batches, some with raisins others with chopped dates and walnuts, each and every one a hit. THANKS!!

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    • on June 20, 2004

      I love this cake. I have used this recipe for years. I bake it in a well greased bundt pan for 55 minutes at 350 degrees. Frosted with the cream cheese frosting, it's a wonderful alternative to pumpkin pie at Thanksgiving.

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (2124 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8115.6
     
    Calories from Fat 3686
    45%
    Total Fat 409.6 g
    630%
    Saturated Fat 137.1 g
    685%
    Cholesterol 1237.9 mg
    412%
    Sodium 7050.6 mg
    293%
    Total Carbohydrate 1075.3 g
    358%
    Dietary Fiber 10.6 g
    42%
    Sugars 855.8 g
    3423%
    Protein 67.9 g
    135%
    Detailed Nutrition Values About Nutrition Info
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