John'S Pumpkin Cake
A moist, flavorful pumpkin cake with a hint of spice, topped with nuts and cake mix, perfect for fall gatherings or holiday desserts with whipped cream.
Ingredients
Instructions
- Combine evaporated milk, beaten eggs, pumpkin pie spice, salt, sugar, and pumpkin in a bowl and stir until smooth.
- Pour the mixture into a 9 x 13-inch baking dish.
- Sprinkle sifted yellow cake mix evenly over the pumpkin mixture.
- Slice butter over the cake mix layer.
- Sprinkle chopped nuts over the top.
- Bake at 350°F (175°C) for about 50 minutes until golden and cooked through.
- Serve warm or cooled, optionally with whipped cream or whipped topping.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned pumpkin. If you prefer a nut-free version, simply omit the nuts and replace them with chocolate chips for added sweetness. To enhance the spice, you can add an extra teaspoon of pumpkin pie spice. If you want a lighter version, opt for a low-fat evaporated milk.
Serving Suggestions
This pumpkin cake is delicious served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with Karen'S Fruit Cobbler for a delightful dessert spread. For a festive touch, serve it alongside spiced cider or coffee during the fall season.
Storage & Reheating
Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds, or warm the entire dish in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of John'S Pumpkin Cake contains roughly 324 calories, with 5g protein, 58g carbohydrates, and 11g fat. It is an excellent source of iron (49% of the Daily Value), dietary fiber (27% of the Daily Value), and calcium (27% of the Daily Value). Note that it is relatively high in sodium, at 795mg per serving (35% 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 a different type of cake mix?
Yes, you can experiment with other flavors of cake mix, such as spice or chocolate, to create a unique twist on this pumpkin cake. Just keep in mind that the flavor profile will change, so choose a mix that complements the pumpkin well.
How do I know when the cake is done baking?
The pumpkin cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overcooking.
Can I freeze this pumpkin cake?
Yes, you can freeze the pumpkin cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw 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).