Pumpkin Cake Recipe

Name: Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 c. sifted flour; 2 tsp. baking soda; 1 tsp. ground cloves; 2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; 2 c. sugar; 1 c. salad oil; 1 (1 lb.) can pumpkin; Cream Cheese Frosting (recipe follows); pecan or walnut halves

Servings: persons

4 eggs
2 c. sifted flour
2 tsp. baking soda
1 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 c. sugar
1 c. salad oil
1 (1 lb.) can pumpkin
Cream Cheese Frosting (recipe follows)
pecan or walnut halves

1
In large bowl of electric mixer, let eggs warm to room temperature, about 30 minutes.
2
Preheat oven to 350u00b0.
3
Mix flour with baking soda, cloves, cinnamon, ginger, and nutmeg.
4
At high speed, beat eggs with sugar until light and fluffy.
5
Beat in oil and pumpkin to blend well.
6
At low speed, beat in flour mixture just until combined.
7
Pour into an ungreased 9-inch tube pan. Bake about one hour, or until surface springs back when gently pressed with fingertips.
8
Cool cake completely in pan.
9
With spatula, carefully loosen cake from pan; remove.
10
Place on cake plate, frost with Cream Cheese Frosting and decorate with pecan or walnut halves.

1581

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 eggs, 2 c. sifted flour, 2 tsp. baking soda, 1 tsp. ground cloves, and more.

Yes, Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

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.

Pumpkin Cake

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