Pumpkin Chip Cake with Walnuts Recipe

Pumpkin Chip Cake with Walnuts Recipe
Pumpkin Chip Cake with Walnuts Recipe photo by Taste of Home
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Pumpkin Chip Cake with Walnuts Recipe

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My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn’t be the same without it!—Amy Bridgewater, Aztec, New Mexico
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1/4 teaspoon maple flavoring, optional
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted
  • Confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts.
Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Chip Cake with Walnuts in Healthy Cooking Annual Recipes Annual 2016, p217

Nutritional Facts

1 slice: 261 calories, 9g fat (2g saturated fat), 47mg cholesterol, 260mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 5g protein.

  • 3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1/4 teaspoon maple flavoring, optional
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted
  • Confectioners' sugar
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts.
  3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Chip Cake with Walnuts in Healthy Cooking Annual Recipes Annual 2016, p217

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