Spicy Pumpkin Cake Recipe

Name: Spicy Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup sugar; 3 large eggs; 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree; ½ cup dark molasses; 3 cups flour; 1 ½ teaspoons baking soda; 1 ½ teaspoons cinnamon; 2 teaspoons ground ginger; ¼ teaspoon ground cloves; ½ teaspoon salt; ½ cup hot water

Servings: persons

½ cup unsalted butter, room temperature
¾ cup sugar
3 large eggs
1 cup fresh pumpkin puree or 1 cup canned pumpkin puree
½ cup dark molasses
3 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup hot water

1
Preheat oven to 350F degrees.
2
Grease a 9x13 inch pan.
3
In a large bowl, cream together the butter and sugar.
4
Beat in the eggs, one at a time.
5
Mix in the pumpkin and molasses on low speed.
6
In a small bowl, stir together the flour, baking soda, spices ans salt.
7
Mix the flour mixture into the pumpkin mixture on low speed.
8
Mix in the water.
9
Mix until the batter is smooth.
10
Spread in the pan evenly and bake 40-50 minutes.
11
Cool on a rack until just warm before cutting and serving.

790

kcal

Calories

Fat

109

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 12 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, ¾ cup sugar, 3 large eggs, 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree, and more.

Yes, Spicy 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.

Spicy Pumpkin Cake

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