Pumpkin Cake

READY IN: 1hr 10mins
Recipe by Birgit 2

Great alternative to Pumpkin Pie! Even people that don't care for pumpkin (like myself :) ) love this cake. I usually use homemade pumpkin puree but I'm sure canned pumpkin will work just as well. You may want to use less sugar, though. This cake can easily made one or two days in advance; it's very moist.

Top Review by bmcnichol

This was good but I did change it up a bit. I used one cup sugar and one cup splenda. Instead of all the oil I used one cup of applesauce and 1/2 cup of canola oil. I also used one cup white flour and one cup of wheat. I didn't add the pecans or the coconut and didn't add the icing. We all enjoyed this. We ghouth it could use a bit more cinnamon though. I cooked it in a bundt pan for 45 minutes.

Ingredients Nutrition

Directions

  1. Blend sugar, pumpkin, oil, and eggs in a large bowl.
  2. Add flour, salt, soda, baking powder and cinnamon; blend together.
  3. Add pecans and coconut.
  4. Bake in oblong pan at 350 F for 45 minutes, then check cake.
  5. If not done, lower temperature to 300F and bake for 10 minutes or until done.
  6. Mix margarine, cream cheese, powdered sugar, and vanilla by hand or mixer.
  7. Add pecans and coconut, mix.
  8. Spread on cooled cake.

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