Pumpkin Stack Cake
A moist, spiced pumpkin layer cake with rich flavors perfect for fall gatherings or holiday celebrations, offering a soft, tender crumb with a hint of cinnamon.
Ingredients
Instructions
- Mix self-rising flour, soda, and cinnamon together.
- Set dry mixture aside.
- Combine sugar, corn oil, and eggs in a separate bowl.
- Beat the wet ingredients well until smooth.
- Add the dry ingredients to the wet mixture and blend thoroughly.
- Pour 1 cup of batter into a 9-inch baking pan.
- Bake at 350°F for 15 minutes until golden and cooked through, making 5 or 6 layers.
- Cool completely before assembling or serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg. If you don’t have self-rising flour, you can substitute with all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt. Ensure all ingredients are at room temperature for better mixing. For a fun twist, try layering with cream cheese frosting between the cake layers.
Serving Suggestions
Serve Pumpkin Stack Cake with a dollop of whipped cream on top for added indulgence. It pairs beautifully with a hot cup of spiced chai or coffee. For a festive touch, sprinkle with chopped pecans or drizzle with caramel sauce. This cake also makes a great dessert for Thanksgiving or any autumn gathering, complementing other American recipes.
Storage & Reheating
Store leftover Pumpkin Stack Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy it cold for a refreshing dessert. If you prefer a warm slice, you can also briefly warm it in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Stack Cake contains roughly 1355 calories, with 23g protein, 190g carbohydrates, and 58g fat. It is an excellent source of vitamin A (58% of the Daily Value), iron (57% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 619mg per serving (27% 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! Roast and puree the pumpkin until smooth, using about 2 cups of fresh puree. Just make sure to drain excess moisture for the best texture in the cake layers.
How do I prevent the cake layers from sticking?
To prevent sticking, grease your baking pan well with oil or butter and line the bottom with parchment paper. This will help the layers come out smoothly after baking.
Can I freeze the cake layers?
Absolutely! You can freeze the cooled cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before assembling, and they will be just as delicious as fresh.
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).