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: 1/2 cup butter or margarine, softened; 1 cup firmly packed brown sugar; 1/2 cup sugar; 1 egg; 3/4 cup cooked, mashed pumpkin; 1/2 teaspoon baking soda; 1/2 cup buttermilk; 2 cups all-purpose flour, divided; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup chopped pecans; 1 whole nutmeg, grated (optional)

Servings: persons

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/2 teaspoon baking soda
1/2 cup buttermilk
2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup chopped pecans
1 whole nutmeg, grated (optional)

1
Combine butter and sugar, beating well. Add egg and pumpkin; beat well.
2
Dissolve soda in buttermilk; stir well. Combine 1 3/4 cups flour, baking powder, salt, and cinnamon; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge pecans in remaining 1/2 cup flour, and fold into batter.
3
Pour batter into 2 well - greased 8-inch round cake pans. Bake at 350u00b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Spiced Whipped Cream between layers and on top of cake. Sprinkle nutmeg over top of cake, if desired.

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 13 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 1 cup firmly packed brown sugar, 1/2 cup sugar, 1 egg, 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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