Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

bmcnichol November 13, 2010

Wow! This cake is so moist! I live in Japan and brought this cake to a Halloween Party for my high school students. It was a big success! I didn't peel the pumpkin, left it on for color and added nutrients, maybe the skin is thinner in Japan? It's delicious!

libertyshea October 27, 2005

This is a great recipe for using fresh pumpkin. The taste is excellent and the cake is very moist. I brought the cake to work with me and the patients were thrilled. I baked it in a bundt 10-cup pan.

KarenK October 12, 2005

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