Pumpkin Cake Recipe

Name: Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. flour; 1 tsp. salt; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. pumpkin pie spice; 1/2 c. chopped walnuts; 1 tsp. cinnamon; 1 1/2 c. salad oil; 2 c. pumpkin (small can); 2 c. sugar; 4 eggs, beaten

Servings: persons

3 c. flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 c. chopped walnuts
1 tsp. cinnamon
1 1/2 c. salad oil
2 c. pumpkin (small can)
2 c. sugar
4 eggs, beaten

1
Grease and flour angel food cake pan or Bundt pan. Sift onto waxed paper flour, salt and all dry ingredients except sugar.
2
Add nuts.
3
Put in bowl beaten eggs, oil, pumpkin and sugar.
4
Beat until yellow.
5
Add dry ingredients and beat. Pour in pan.
6
Top with some additional nuts.
7
Bake at 350u00b0 for 1 hour or until done. Sprinkle powdered sugar on top
8
while cake is still warm.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 c. flour, 1 tsp. salt, 2 tsp. baking powder, 2 tsp. baking soda, 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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