Mom G.'S Pumpkin Cake
A moist, spiced pumpkin cake with warm cinnamon, nutmeg, cloves, and ginger, perfect for fall gatherings and pumpkin lovers seeking a flavorful dessert.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Mix all ingredients together in a large bowl until well combined.
- Grease a tube pan or Bundt pan.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour or almond flour. You can also replace oleo with unsalted butter for a richer flavor. If you want to reduce sugar, try using applesauce or a sugar substitute. Adding a handful of chopped nuts can enhance the cake’s texture and flavor. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
Serve this delicious pumpkin cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, dust the top with powdered sugar or drizzle with caramel sauce. This cake is also a great addition to holiday gatherings alongside desserts like Cranberry Pecan Pie.
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, or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, allow it to come to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom G.'S Pumpkin Cake contains roughly 1127 calories, with 12g protein, 112g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (145% of the Daily Value), calcium (49% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 951mg per serving (41% 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. Just make sure to cook and mash the pumpkin until smooth before measuring. One medium-sized pumpkin typically yields about 1 to 1.5 cups of puree, which is sufficient for this recipe. Remember to adjust the moisture levels as needed.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times may vary depending on your oven and pan size, so it's a good idea to check around the 1-hour mark.
Can I add other spices or ingredients to this recipe?
Absolutely! Feel free to experiment with spices like cardamom or allspice for additional flavor. You can also mix in ingredients like chocolate chips, raisins, or nuts to customize your pumpkin cake to your liking.
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).