October Cake
A moist, spiced pumpkin cake perfect for autumn gatherings, featuring rich pumpkin flavor and warm spices, ideal for dessert or holiday celebrations.
Ingredients
Instructions
- Mix together the pumpkin, eggs, pumpkin pie spice, salt, evaporated milk, white sugar, and brown sugar with a beater.
- Spread the mixture evenly in a greased 9 1/2 x 13 1/2-inch pan.
Tips & Substitutions
For a smoother texture, ensure the pumpkin is well-pureed. You can substitute the white sugar with maple syrup for a deeper flavor. If you don't have pumpkin pie spice, a blend of cinnamon, nutmeg, and ginger will work. To make this dish even more nutritious, consider adding a cup of oats, which can resemble the texture of Pumpkin Oatmeal Bars.
Serving Suggestions
This October Cake is perfect as a dessert on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Coffee Cream for a delightful afternoon treat. For a festive touch, serve it with a sprinkle of pecans or walnuts on top. It also makes a great addition to a fall gathering alongside American recipes like Hearty Rice Skillet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, preheat your oven to 350°F (175°C) and warm the cake for about 15-20 minutes, or until heated through. You can also microwave individual slices for about 30 seconds on high for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of October Cake contains roughly 1021 calories, with 10g protein, 226g carbohydrates, and 18g fat. It is an excellent source of iron (124% of the Daily Value), calcium (69% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2001mg per serving (87% 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! Just make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the one can. Adjust the seasoning if necessary, as fresh pumpkin can vary in sweetness.
How can I make this recipe vegan?
To make this October Cake vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and replace the evaporated milk with a plant-based milk of your choice. The sugars can remain the same, as they are typically vegan-friendly.
What can I add for extra flavor?
For added flavor, consider mixing in some chopped nuts, raisins, or chocolate chips. You can also incorporate a splash of vanilla extract or a tablespoon of maple syrup to enhance the sweetness. Experimenting with these additions can make your October Cake even more delicious!
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).