Do-Unkles Pumpkin Cake
Do-Unkles Pumpkin Cake is a delightful fall dessert that combines the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin. This moist and flavorful cake, studded with crunchy walnuts, is perfect for gatherings and will surely impress friends and family looking for a seasonal treat.
Ingredients
Instructions
- Combine all ingredients together.
- Mix at medium speed for 3 minutes.
- Pour into a 9 x 13-inch pan.
- Bake at 325° for 45 minutes.
- Frost with cream cheese frosting or your favorite.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to reduce oil, you can substitute some with unsweetened applesauce. Make sure to blend the ingredients well to avoid any lumps. If you prefer a nut-free version, simply omit the walnuts or substitute with chocolate chips for a different twist. This cake is perfect for fall gatherings or paired as a dessert with Colonial Cheese Biscuits.
Serving Suggestions
Serve this delightful pumpkin cake warm or at room temperature, topped with cream cheese frosting for a decadent treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, sprinkle cinnamon on top before serving. This cake can also be enjoyed as a coffee companion alongside your morning cup, similar to Apple Sour Cream Coffee Cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you'd like to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold. The flavors often improve after a day, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Do-Unkles Pumpkin Cake contains roughly 485 calories, with 3g protein, 28g carbohydrates, and 41g fat. It is a good source of vitamin C (17% of the Daily Value), vitamin A (15% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 792mg per serving (34% 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. Just make sure to cook and puree the pumpkin until smooth. You’ll need about 2 cups of fresh pumpkin, which usually comes from a small pie pumpkin. This will provide a fresher taste to your cake, but be aware that the moisture content may vary slightly.
What can I substitute for eggs in this recipe?
If you want to make this cake vegan or are egg-free, you can substitute each egg with a flaxseed meal or chia seed mixture. To do this, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg and let it sit for a few minutes until it thickens. This works well for binding in baked goods like this cake.
How can I make this cake more spiced?
If you love a spicier flavor, consider adding a pinch of ground ginger or cloves to the batter. You can also increase the amount of cinnamon or nutmeg slightly. Just be cautious not to overpower the pumpkin flavor, as it should still be the star of the dish. A sprinkle of pumpkin spice mix can also enhance the overall taste.
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).