Pumpkin Raisin Cake Recipe

Name: Pumpkin Raisin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. sugar; 2 c. cooked, mashed pumpkin; 3/4 c. vegetable oil; 4 eggs; 2 c. all-purpose flour; 1 tsp. baking powder; 2 tsp. baking soda; 1 tsp. salt; 1 Tbsp. ground cinnamon; 1 tsp. ground allspice; 1 (8 oz.) can crushed pineapple, drained; 1 c. dark raisins; 1 c. finely chopped pecans; 2 tsp. vanilla extract

Servings: persons

2 c. sugar
2 c. cooked, mashed pumpkin
3/4 c. vegetable oil
4 eggs
2 c. all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 Tbsp. ground cinnamon
1 tsp. ground allspice
1 (8 oz.) can crushed pineapple, drained
1 c. dark raisins
1 c. finely chopped pecans
2 tsp. vanilla extract

1
Combine sugar, pumpkin, oil and eggs.
2
Mix well.
3
Combine dry ingredients and spices.
4
Add to pumpkin mixture and beat 1 minute on medium (on electric mixer).
5
Stir in pineapple, raisins, pecans and vanilla.
6
Line a 13 x 9 x 2-inch pan with waxed paper.
7
Grease waxed paper.
8
Spoon batter into pan and bake for 50 to 55 minutes at 350u00b0.
9
(Toothpick should come out clean when inserted in middle.) Cool 10 minutes in pan.
10
Remove and peel off paper.
11
Cool completely and frost.
12
Makes 15 to 18 servings.

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 14 ingredients. The key ingredients include: 2 c. sugar, 2 c. cooked, mashed pumpkin, 3/4 c. vegetable oil, 4 eggs, and more.

Yes, Pumpkin Raisin 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 Raisin Cake

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