Connie'S Pumpkin Cake
A moist, spiced pumpkin cake with warm cinnamon and nutmeg flavors, perfect for autumn gatherings or holiday dessert tables, offering comforting sweetness and rich pumpkin aroma.
Ingredients
Instructions
- Combine the flour, soda, salt, nutmeg, and cinnamon in a bowl.
- In a separate bowl, beat the eggs, then add the sugar, Crisco oil, pumpkin, and water; mix well.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until smooth.
- Pour the batter into a greased tube pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half the amount of Crisco oil and replacing it with applesauce. This will add moisture while reducing fat content. Be sure to sift the dry ingredients to avoid clumps. If you want a spicier flavor, feel free to increase the nutmeg and cinnamon. This pumpkin cake also works well as a base for a trifle with layers of whipped cream and fruit.
Serving Suggestions
Serve this delightful pumpkin cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with Pat'S Pineapple Pound Cake for a festive dessert spread. For a cozy fall gathering, consider serving it alongside spiced apple cider or a warm cup of chai tea.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Connie'S Pumpkin Cake contains roughly 430 calories, with 11g protein, 97g carbohydrates, and 3g fat. It is an excellent source of vitamin C (88% of the Daily Value), vitamin A (52% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1927mg per serving (84% 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 puree instead of canned. To prepare, roast a small pumpkin until soft, scoop out the flesh, and blend until smooth. Make sure to measure out 2 cups of the puree for this recipe. Fresh pumpkin can add a slightly different texture and flavor, making your cake uniquely delicious.
What can I substitute for Crisco oil?
If you prefer not to use Crisco oil, you can substitute it with vegetable oil or melted coconut oil. Both options will work well, providing moisture without altering the flavor significantly. Just keep in mind that coconut oil may impart a subtle coconut flavor, which can complement the spices in this cake.
Is this cake suitable for freezing?
Absolutely! This pumpkin cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).