Dorothy'S Pumpkin Cake
A moist, spiced pumpkin cake with a rich cream cheese frosting, perfect for fall gatherings and satisfying those craving a flavorful, seasonal dessert.
Ingredients
Instructions
- Mix together eggs, sugar, and vegetable oil.
- In another bowl, mix flour, baking soda, salt, cinnamon, and baking powder.
- Combine the two mixtures; mix well, then add pumpkin.
- Grease and flour the cake pans.
- Bake at 350°F for 45 minutes for a sheet cake, or 35 minutes for layers.
- Frost with Cream Cheese Icing.
Tips & Substitutions
For a richer flavor, consider using brown sugar in place of some of the granulated sugar. You can also add nuts or chocolate chips for added texture. If you're short on time, use canned pumpkin puree instead of fresh pumpkin. Be sure to check the doneness of the cake with a toothpick before removing it from the oven.
Serving Suggestions
Serve this delightful pumpkin cake with a generous layer of cream cheese icing on top. It's perfect for fall gatherings and pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, consider serving it alongside a slice of Holiday Fruit Ball for a stunning dessert display.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven briefly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy'S Pumpkin Cake contains roughly 105 calories, with 2g protein, 22g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1215mg per serving (53% 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 substitute the vegetable oil in this recipe?
Yes, you can substitute the vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option. This will change the flavor slightly, so choose according to your taste preference.
How can I make this cake gluten-free?
To make this pumpkin cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. The baking time may vary, so keep an eye on it while baking.
Can I add frosting to the cake after freezing?
Yes, you can frost the cake after it's been thawed. It's best to freeze the cake without frosting to maintain its texture. After thawing, apply the cream cheese icing just before serving for the best taste and presentation.
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).