Patti'S Pumpkin Cake
A moist, flavorful pumpkin cake infused with cinnamon, perfect for fall gatherings or cozy desserts, offering a tender crumb and warm spice notes that delight the senses.
Ingredients
Instructions
- Beat eggs, sugar, oil, and pumpkin until light and fluffy.
- In a separate bowl, combine all dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients to the pumpkin mixture and mix thoroughly.
- Pour the batter into an ungreased 15 x 9 x 1-inch pan.
- Bake at 350°F for 30 minutes.
- Cool the cake and then frost as desired.
Tips & Substitutions
For added moisture, consider substituting half the oil with unsweetened applesauce. If you prefer a spicier cake, you can increase the cinnamon or add nutmeg. Ensure your eggs are at room temperature for better incorporation. Also, using fresh pumpkin puree can enhance flavor but be sure to adjust moisture levels accordingly.
Serving Suggestions
Serve this pumpkin cake plain or with a dollop of whipped cream for a delightful treat. It pairs beautifully with a warm cup of spiced chai or coffee. For a festive twist, top with cream cheese frosting or a drizzle of Honey Lime Dressing (For Fresh Fruit) for a refreshing contrast.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a low oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Patti'S Pumpkin Cake contains roughly 1850 calories, with 21g protein, 200g carbohydrates, and 110g fat. It is an excellent source of iron (47% of the Daily Value), calcium (44% of the Daily Value), and protein (42% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1661mg per serving (72% 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 instead of canned. Just cook and puree the pumpkin until smooth, but ensure it is not too watery. You may need to adjust the other wet ingredients slightly to maintain the right batter consistency.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour to help with the texture.
What can I add to the batter for extra flavor?
For extra flavor, you can add chopped nuts like walnuts or pecans, or stir in chocolate chips. Dried fruits like raisins or cranberries can also add a nice touch. Experiment to find your favorite combination!
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).