Pumpkin (Walnut) Cake Recipe

Name: Pumpkin (Walnut) Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pre-sifted flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3 1/2 teaspoons cinnamon; 4 large eggs; 2 cups sugar; 1 1/2 cups corn oil; 1 (16 ounce) can 100% pumpkin; 1 cup walnuts, coarsley chopped (optional)

Servings: persons

3 cups pre-sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 large eggs
2 cups sugar
1 1/2 cups corn oil
1 (16 ounce) can 100% pumpkin
1 cup walnuts, coarsley chopped (optional)

1
Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
2
In large bowl beat eggs on high separately with mixer.
3
Gradually add sugar until beaten yellow-colored.
4
Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
5
Stir in nuts.
6
Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min).
7
Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!

1139

kcal

Calories

Fat

195

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 10 ingredients. The key ingredients include: 3 cups pre-sifted flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Pumpkin (Walnut) 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 (Walnut) Cake

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