Cinnamon Pumpkin Cake
A moist, spiced pumpkin cake filled with warm cinnamon, nuts, and raisins, perfect for fall gatherings and dessert lovers seeking cozy, flavorful treats.
Ingredients
Instructions
- Combine sugar, pumpkin, and oil in a large bowl.
- Mix well until smooth.
- Add eggs one at a time, beating after each addition.
- In a separate bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- Gradually add dry ingredients to pumpkin mixture, stirring until just blended.
- Stir in chopped nuts and raisins.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the flour with whole wheat flour for added nutrition. If you're short on eggs, one mashed banana can replace each egg, which pairs wonderfully with the pumpkin. To enhance the spice, add a pinch of nutmeg or ginger to the batter.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of coffee or tea. For a special twist, serve it alongside a slice of Easy Sweet Potato Pie for a seasonal dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months. To reheat, slice and warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pumpkin Cake contains roughly 466 calories, with 5g protein, 56g carbohydrates, and 26g fat. It is a good source of calcium (19% of the Daily Value), vitamin A (18% of the Daily Value), and vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace one large can. The texture and flavor will be slightly different, but it can be a delicious alternative.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can omit the nuts entirely or substitute with seeds such as sunflower or pumpkin seeds for a similar crunch. You could also use chocolate chips for added sweetness without the nut allergy risk.
How can I make this cake gluten-free?
To make this cake gluten-free, swap the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum to help with texture. This substitution will yield a cake that still has a wonderful taste and consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).