Troys Pumpkin Cake
A moist, spiced pumpkin cake with walnuts, perfect for fall gatherings or dessert tables, offering warm cinnamon and rich pumpkin flavor with a tender crumb.
Ingredients
Instructions
- Mix all ingredients together in a large bowl until well combined.
- Grease and flour a Bundt pan to prevent sticking.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don't have walnuts, pecans work equally well. Adding a pinch of nutmeg can enhance the flavor profile. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve this delightful pumpkin cake dusted with powdered sugar or topped with cream cheese frosting. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving alongside Cranberry-Pineapple Upside-Down Cake for a colorful dessert spread at gatherings.
Storage & Reheating
This pumpkin cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Troys Pumpkin Cake contains roughly 2261 calories, with 40g protein, 201g carbohydrates, and 150g fat. It is an excellent source of protein (80% of the Daily Value), iron (75% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Just make sure to cook and puree the pumpkin until smooth before measuring. It may alter the moisture content slightly, so keep an eye on the baking time.
What can I do if the cake is too dense?
If your cake turns out dense, it might be due to overmixing. Ensure you mix until just combined and avoid packing the flour when measuring. Using the correct size of eggs and ensuring they are at room temperature can also help achieve a lighter cake.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure that the blend contains xanthan gum, or add it separately, to help bind the ingredients and maintain structure.
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).