Pumpkin Spice Cake
A moist and flavorful pumpkin spice cake packed with warm cinnamon, walnuts, and the comforting taste of pumpkin. Perfect for fall gatherings or dessert tables, this cake offers a delightful balance of spices and sweetness, appealing to both pumpkin lovers and those seeking a cozy treat.
Ingredients
Instructions
- Mix together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- Add eggs, pumpkin filling, and oil to the dry mixture. Blend until smooth.
- Stir in the walnuts.
- Grease and flour 9-inch cake pans or use a 9 x 13-inch pan.
- Pour the batter into the prepared pans.
- Bake for 30 minutes at 350°F (175°C).
- Allow to cool before serving.
Tips & Substitutions
For a lighter cake, consider substituting half the oil with unsweetened applesauce. If you don't have walnuts, pecans or almonds work well too. Make sure to measure the pumpkin filling properly to avoid a dense texture. Adding a pinch of nutmeg or ginger can enhance the flavor profile, aligning it with seasonal favorites like Gingersnap Cookies.
Serving Suggestions
This cake is perfect on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of spiced chai or coffee. Consider serving it alongside a fresh fruit salad or a slice of Key Lime Cake With Frosting for a festive dessert table.
Storage & Reheating
Store the pumpkin spice cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Cake contains roughly 776 calories, with 10g protein, 63g carbohydrates, and 56g fat. It is a good source of protein (19% of the Daily Value), iron (18% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 885mg per serving (38% 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. You'll need about 2 cups of cooked pumpkin, which typically requires around 2-3 small pumpkins.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for proper structure. This adaptation will make the cake suitable for those following gluten-free diets.
How can I make this cake more festive?
To make the cake more festive, consider adding a cream cheese frosting on top or a simple glaze. You can also decorate with toasted walnuts and a sprinkle of cinnamon or nutmeg before serving to enhance the seasonal vibe.
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).