Clifton'S Pumpkin Cake
A moist, spiced pumpkin cake with warm cinnamon flavor, perfect for autumn gatherings or holiday desserts, offering a delightful balance of sweetness and seasonal spice.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine sugar, flour, baking soda, cinnamon, baking powder, and salt.
- Gradually add cooking oil and mix thoroughly.
- Mix in pumpkin until well incorporated.
- Add eggs one at a time, mixing well after each addition.
- Do not overmix the batter.
- Pour batter evenly into three 9-inch pans.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes on a wire rack before frosting.
Tips & Substitutions
For a lighter cake, consider substituting half of the cooking oil with unsweetened applesauce. You can also use whole wheat flour for added nutrition. To enhance the flavor, add a teaspoon of vanilla extract or a pinch of nutmeg. Be careful not to overmix the batter, as this can lead to a dense cake. If you prefer, you can also use pumpkin puree from canned sources for convenience.
Serving Suggestions
Serve the pumpkin cake with a dollop of whipped cream or cream cheese frosting for a delicious treat. This cake pairs beautifully with a cup of spiced chai or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside the Festive Seven-Layer Gelatin Salad for a colorful dessert table.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week. To freeze, wrap the individual layers in plastic wrap and then in aluminum foil, storing for up to three months. Thaw in the refrigerator overnight before serving for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Clifton'S Pumpkin Cake contains roughly 201 calories, with 5g protein, 44g carbohydrates, and 1g fat. It is an excellent source of vitamin A (56% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1252mg per serving (54% 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. Just make sure to cook and puree it until smooth. One medium-sized pumpkin should yield about 3 1/4 cups of puree. It’s important to remove excess moisture, as this can affect the texture of your cake.
Can I make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that your baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, letting it sit for a few minutes to thicken. This will help bind the ingredients together.
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).