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Top-Rated Pumpkin Spice Cake Recipe

Top-Rated Pumpkin Spice Cake Recipe photo by Taste of Home

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This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! —Katie Wollgast, Florissant, Missouri

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Healthy

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Top-Rated Pumpkin Spice Cake Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 16 Servings

25 50 75

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional

Directions

In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without ice cream) equals 223 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pumpkin Spice Cake in Healthy Cooking October/November 2009, p52

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Top-Rated Pumpkin Spice Cake

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(1-7) of 7 reviews

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Reviewed on Nov. 27, 2010 by Angela T

I made the cake for my family last Saturday and they all loved it, especially my four boys.

Reviewed on Oct. 30, 2010 by micheleclow

It was ok, no big deal.

Reviewed on Oct. 11, 2010 by ndhockeyfan87

I made this cake and it was terrible. The cake was flat and the inside was doughy. I tried this recipe twice, thinking that I had goofed up on the first try but the second time was no better than the first. I just figured out what the problem was when making this cake. The recipe that is in the Thanksgiving Holiday cookbook that came out has an error in it. That recipe calls for 1/2 cup of oil and water instead of 1/3 cup. I will have to give it another try - third time may be the charm.

Reviewed on Dec. 13, 2009 by wiscook

very good, and I forgot to sprinkle with conf sugar,

Reviewed on Nov. 09, 2009 by lakopis

Easy to make and very moist. Took it to my parents house and everyone loved it

Reviewed on Nov. 02, 2009 by doodar

I made this cake for a church dinner where there are several diabetics. I used 3/4 c sugar and 3/4 c sugar substitute like Splenda. Several people asked me for the recipe and said they couldn't tell it was low sugar.

Reviewed on Nov. 02, 2009 by citygirl50

This cake is easy to make, moist, and so delicous. Made it for guests. My husband had a second piece after they left!