Soft Pumpkin Yummy Cake – a delicious recipe with flour, baking powder, butter, sugar, ground vanilla bean, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl mix flour and baking powder.
2
Set aside.
3
In another bowl cream butter, sugar and vanilla.
4
Stir in egg yolks.
5
Beat egg whites until stiff.
6
Fold into butter-sugar mixture carefully.
7
Then fold in flour mixture and add the pumpkin.
8
If the dough is too thick add 3 tbs water to it.
9
Now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
10
Fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
11
Bake in the pre-heated oven at 180C/350F for 55-65 minutes.
12
Let cool a little in the pan and then invert onto a wire rack to cool completely.
13
If you like dust with some icing sugar before serving.
658
kcal
Calories
30
g
Fat
82
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 g flour, 2 teaspoons baking powder, 84 g butter, 70 g sugar (if you like cake quite sweet, use up to 120 g), and more.
Yes, Soft Pumpkin Yummy 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.
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