Pumpkin And Raisin Cake
A moist and flavorful pumpkin cake infused with warm spices, raisins, and pecans, topped with creamy frosting and crunchy pecan sprinkles—perfect for autumn gatherings and dessert lovers.
Ingredients
- 2 cups sugar ⓘ
- 2 cups canned pumpkin ⓘ
- 3/4 cup oil ⓘ
- 4 eggs ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg
- 1 (8 oz.) can crushed pineapple, drained ⓘ
- 1 cup raisins ⓘ
- 1 cup chopped pecans ⓘ
- 2 teaspoons vanilla extract ⓘ
- Nutty Cream Cheese Frosting ⓘ
Instructions
- Beat sugar, pumpkin, oil, and eggs in a mixer bowl.
- Combine flour, baking powder, soda, salt, cinnamon, and nutmeg in a bowl; mix well.
- Add the dry ingredients to the egg mixture.
- Beat at medium speed for 1 minute. Stir in pineapple, raisins, 1 cup of chopped pecans, and vanilla extract.
- Pour the batter into a greased 9 x 13-inch cake pan.
- Bake at 325°F (163°C) for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
- Spread Nutty Cream Cheese Frosting over the cooled cake.
- Sprinkle with remaining 1/4 cup of chopped pecans.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of ground ginger or cloves to the batter. If you prefer a lighter cake, you can substitute half of the oil with unsweetened applesauce. For a nut-free version, simply omit the pecans or replace them with sunflower seeds. This cake is reminiscent of classic American recipes, making it a delightful treat for gatherings.
Serving Suggestions
This cake is perfect for autumn celebrations and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. To elevate the experience, serve it alongside a warm cup of chai tea or coffee. It also makes a great dessert to accompany a hearty meal or brunch spread, complementing dishes like savory quiches or pumpkin soup.
Storage & Reheating
Store leftover Pumpkin and Raisin Cake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, let it come to room temperature, then warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin And Raisin Cake contains roughly 637 calories, with 5g protein, 52g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (35% of the Daily Value), and a good source of vitamin C and iron. It also contributes 10g 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Simply roast and puree a sugar pumpkin to get the same texture and flavor as canned pumpkin. Make sure to drain any excess moisture to ensure your cake doesn't turn out too wet.
What can I substitute for the raisins?
You can substitute raisins with dried cranberries or chopped dates for a different flavor profile. If you prefer a fresher taste, consider adding diced fresh apples or pears, which will add moisture and a delightful crunch.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for proper texture. This way, everyone can enjoy this delicious dessert, including those following gluten-free diets.
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).