Gene Burris' Pumpkin Cake
A moist, spiced pumpkin cake with warm cinnamon and allspice flavors, perfect for fall gatherings or cozy dessert occasions, appealing to pumpkin and spice lovers.
Ingredients
Instructions
- Mix sugar, eggs, and oil together.
- Add pumpkin to the mixture and blend well.
- Sift together the self-rising flour, cinnamon, and allspice.
- Gradually add the dry ingredients to the pumpkin mixture and mix thoroughly.
- Grease and flour three cake pans.
- Divide the batter evenly among the pans.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. If you want a richer flavor, try adding a teaspoon of vanilla extract to the pumpkin mixture. Be sure to measure your flour accurately by spooning it into the measuring cup and leveling it off. This prevents the cake from becoming dense.
Serving Suggestions
This pumpkin cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside a warm cup of spiced chai or coffee. It also makes a great addition to holiday gatherings or as a sweet treat during the fall season.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply thaw slices in the refrigerator overnight and warm in the microwave for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Gene Burris' Pumpkin Cake contains roughly 2318 calories, with 30g protein, 267g carbohydrates, and 127g fat. It is an excellent source of iron (66% of the Daily Value), protein (60% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 529mg per serving (23% 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 make this recipe gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose flour blend. Just ensure that the blend contains a leavening agent to achieve the best rise and texture. You may also need to adjust the liquid ingredients slightly for consistency.
How can I increase the spice level in the cake?
If you prefer a spicier cake, increase the cinnamon and allspice by an additional half teaspoon each. You might also consider adding a pinch of nutmeg or ginger for extra warmth. Just be cautious not to overpower the pumpkin flavor.
Can I add nuts or chocolate chips to the batter?
Absolutely! Chopped walnuts or pecans can add a delightful crunch to the cake, while chocolate chips will provide a sweet contrast to the pumpkin flavor. Just fold in about a cup of either option after mixing the batter, but be sure not to overmix.
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).