Pumpkin Raisin Cake
Pumpkin Raisin Cake offers a moist, flavorful treat combining the sweetness of raisins and pineapple with warm cinnamon and pecans. Its rich pumpkin base makes it perfect for fall gatherings or anytime you crave a comforting dessert that appeals to all ages.
Ingredients
- 2 cups sugar ⓘ
- 2 cups cooked, mashed pumpkin ⓘ
- 3/4 cup vegetable oil ⓘ
- 4 eggs ⓘ
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon allspice ⓘ
- 1 (8 oz.) can crushed pineapple, drained ⓘ
- 1 cup raisins ⓘ
- 1 cup finely chopped pecans ⓘ
- 2 teaspoons vanilla ⓘ
Instructions
- Combine sugar, pumpkin, oil, and eggs, mixing well.
- Combine dry ingredients and spices; add to pumpkin mixture and beat 1 minute at medium speed.
- Stir in crushed pineapple, raisins, chopped pecans, and vanilla.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, ensure your pumpkin is well-cooked and mashed smoothly. If you're out of eggs, try substituting 1/4 cup applesauce for each egg. You can also replace the raisins with dried cranberries or chopped dates for a different flavor. Consider adding a pinch of nutmeg for extra warmth, which complements the spices beautifully. This cake is reminiscent of our Mayonnaise cake variations in texture.
Serving Suggestions
Serve the cake warm or at room temperature, optionally dusted with powdered sugar. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside Coffee Cake Muffins or as part of a fall-themed dessert spread. A cup of spiced chai or coffee would make a perfect beverage pairing.
Storage & Reheating
Store any leftover Pumpkin Raisin Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds or until just warmed through, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Raisin Cake contains roughly 315 calories, with 3g protein, 46g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (43% of the Daily Value), calcium (26% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1063mg per serving (46% 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?
Absolutely! If using fresh pumpkin, roast it until tender, then mash it well before measuring. This will give the cake a fresh flavor and maintain moisture. Just ensure that the pumpkin is cooked thoroughly and not too watery, as this could affect the cake's texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure to check that the other ingredients, such as baking powder and spices, are also gluten-free. This way, you can enjoy a delicious gluten-free version of this Pumpkin Raisin Cake.
Can I add other ingredients like chocolate chips or coconut?
Certainly! Chocolate chips or shredded coconut can be great additions to this recipe. Just fold in about 1 cup of either ingredient with the other mix-ins. Keep in mind that adding extra ingredients may slightly alter the baking time, so keep an eye on it while it bakes.
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).