Pumpkin Cake(Very Easy To Prepare And Freezes Well.)
A moist, flavorful pumpkin cake with warm spices, perfect for fall gatherings or anytime you crave a comforting dessert that freezes well and can be customized with nuts.
Ingredients
Instructions
- Combine all cake ingredients in a large mixing bowl.
- Beat with an electric mixer until thoroughly blended.
- Add raisins to the batter.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F for 35 minutes or until the cake tests done.
- Remove from the oven and cool on a wire rack.
- For variety, add white pecans, chopped pecans, or walnuts to the batter before baking.
Tips & Substitutions
For a lighter cake, you can substitute half of the oil with applesauce. If you don’t have canned pumpkin, you can use freshly cooked and pureed pumpkin. Be sure to adjust the baking time if using a different pan size. Adding spices like nutmeg or ginger can enhance the flavor profile, making it even more aromatic. For a unique twist, consider incorporating some chopped apples.
Serving Suggestions
This pumpkin cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. Consider serving it alongside a warm beverage like chai or spiced cider for a cozy treat. It also makes a delightful addition to autumn gatherings, where it can be enjoyed as a sweet snack alongside savory dishes from American recipes or even with Spiced Walnuts.
Storage & Reheating
Allow the cake to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze the cake in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake(Very Easy To Prepare And Freezes Well.) contains roughly 411 calories, with 4g protein, 47g carbohydrates, and 24g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% 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 puree the pumpkin until smooth, and measure out 2 cups for the recipe. Keep in mind that the moisture content may vary, so you might need to adjust the baking time slightly.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.
Can I add nuts or other mix-ins to the batter?
Absolutely! Chopped nuts like pecans or walnuts can add a nice crunch and flavor to the cake. You can also mix in chocolate chips or dried fruit, such as raisins, to enhance the taste. Just be sure not to overcrowd the batter to maintain the cake's texture.
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).