Great Pumpkin Cake
A moist and flavorful pumpkin cake featuring warm spices like cinnamon and nutmeg, ideal for fall gatherings or holiday desserts. Its tender crumb and nutty crunch make it a crowd-pleaser, perfect for sharing with family and friends during festive occasions or cozy weekend treats.
Ingredients
Instructions
- Combine all ingredients in the order listed, adding eggs one at a time, beating after each egg.
- Mix until very smooth.
- Pour batter into a greased and floured Bundt pan.
- Bake at 350°F for 1 hour or until a tester inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco oil with unsweetened applesauce. If you prefer a healthier option, use a sugar substitute like Stevia or erythritol in equal measure. Adding a pinch of salt can enhance the flavors further. Ensure your ingredients are at room temperature for better mixing. This cake is also delicious with a cream cheese frosting or served alongside *Mary E.'S Chocolate Fudge.
Serving Suggestions
Serve the great pumpkin cake as a delightful dessert at fall gatherings or alongside a cup of coffee for an afternoon treat. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving it with a side of *Fresh Banana Or Strawberry Pancakes for a delightful brunch spread that showcases seasonal flavors.
Storage & Reheating
Store any leftover pumpkin cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Great Pumpkin Cake contains roughly 448 calories, with 6g protein, 71g carbohydrates, and 16g fat. It is a good source of calcium (13% of the Daily Value), protein (12% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 a different type of cake mix for this recipe?
Yes! While yellow cake mix is traditional for this pumpkin cake, you can experiment with spice cake mix for added flavor. Just be sure to adjust the spices accordingly to maintain balance and enhance the pumpkin's natural sweetness.
How can I tell when the cake is done baking?
A good way to check if the cake is done is to insert a toothpick or tester into the center. If it comes out clean or with just a few crumbs, the cake is ready. Baking times may vary slightly, so keep an eye on it as it approaches the 60-minute mark.
Can I freeze this pumpkin cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you're ready to enjoy, thaw it in the refrigerator overnight and allow it to come to room temperature 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).