Pumpkin Cake Dessert
A rich, spiced pumpkin dessert with creamy texture and warm flavors of cinnamon, ginger, and cloves, perfect for fall gatherings and holiday celebrations.
Ingredients
Instructions
- Mix all ingredients and pour into a buttered 13 x 9-inch pan.
- Bake at 400°F for 11 minutes.
- Remove from oven and top with desired topping.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or using brown sugar instead of white sugar. If you don't have evaporated milk, you can substitute it with equal parts of regular milk and cream. Make sure to beat the eggs well to ensure a light texture. Also, for an extra spice kick, add a pinch of nutmeg or cardamom.
Serving Suggestions
Serve the pumpkin cake warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a side of Cranberry-Cream Gelatin Salad for a festive touch. Drizzle with caramel sauce for added sweetness, or dust with powdered sugar for a simple finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. You can also warm it in the oven at 350°F for about 10-15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Dessert contains roughly 828 calories, with 9g protein, 105g carbohydrates, and 42g fat. It is an excellent source of calcium (32% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1352mg per serving (59% 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! Make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin, which is equivalent to a large can. Adjust the moisture in the recipe accordingly if the puree is too wet.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free since it does not contain any flour. However, if you're serving it to someone with gluten sensitivities, ensure that all your ingredients, particularly the baking powder if used, are certified gluten-free.
What kind of toppings can I use?
You can top the pumpkin cake with a variety of options such as whipped cream, cream cheese frosting, or even a sprinkle of toasted nuts for added texture. For a seasonal twist, consider adding candied ginger or a drizzle of maple syrup for extra flavor.
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).