How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing?

You need 18 ingredients. The key ingredients include: nonstick cooking spray for pan, 4 cups cake flour or multi-grain cake flour, not self-rising, 4 teaspoons baking powder, 1 teaspoon baking soda, and more.

Is Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing suitable as baking & desserts?

Yes, Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angie'S Pumpkin Cake With Chopped Walnuts And Eggno

Name: Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray for pan; 4 cups cake flour or multi-grain cake flour, not self-rising; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 teaspoons pumpkin pie spice; 1/2 teaspoon ground cloves; 1 cup unsalted butter room temperature, plus more for pan; 2 1/2 cups light brown sugar packed; 4 large eggs; 2 cups buttermilk; 1 1/2 cups chopped walnuts; 1 1/2 cups canned pumpkin puree; confectioners' sugar for sprinkling; icing Eggnog; 3 cups confectioners' sugar; 1/4 cup softened butter; eggnog cup commercial

Bake this irresistible Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing at home. Made with nonstick cooking spray, cake flour, baking powder a…

This Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing relies on simple, everyday ingredients such as baking powder, baking soda, salt and pumpkin pie spice. It comes together quickly and makes 4 servings, at about 3297 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

3297

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing

Tips for the best results

Variations & substitutions

My Personal Notes

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