Top-Rated Pumpkin Spice Cake Recipe
- 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
- 1. In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Reviews for Top-Rated Pumpkin Spice Cake
"Delicious. Many compliments. Didn't have the correct pan so I made it using a glass bowl with a jar in the middle. It took a little longer to bake this way, but worked just fine."
"I'm not a "sweet" cake lover & don't really enjoy desserts. This cake was such a pleasant surprise as it wasn't overly sweet - just right for my taste with the combinations of pumpkin & chocolate. It's a keeper & I'll definitely make it again. Thank you!"
"Oh yes I made this last week. It was gone in 2 1/2 days and there are only two of us here. Does that tell you how great it was."
"The flavor was good, but the cake was a bit too moist even though I cooked it 5 minutes longer than recommended. I couldn't taste the mini chocolate chips and would recommend leaving them out."
"this was awesome ! it did not make 16 servings in our house - more like 9 or 10."
"Cake was o.k. but I have tasted better. I will save my pumpkin for pies and pumpkin rolls."
"This is a keeper, very tasty, raised nicly, (definatly not a fluffy cake heavy and dense) but with all the heavy ingredence would be expected. as a older male who is a boot caper at cooking was very easy, just follow recipt....."
"Great tasting cake... it was a hit with my family. Not too much for pumpkin flavor, but still very tasty. Dense and moist."
"Great tasting cake... it was a hit with my family. Not much pumpkin flavor, but still very tasty. Dense and moist."
"Perfect timing. I just made fresh pumpkin puree this week"
"Can't wait to try it"
"excellent...tweeked a few things...used 3 eggs and a whole cup of chocolate chips...and added chopped pecans. super moist and loved by all!"
"I loved the combination of spices in this cake. I thought it would rise much higher but it was rather flat and dense when I took it out of the oven. I wonder if anyone else experienced this."
"My friends and I were not disappointed. All wanted the recipe. My only change was to bake it in 2 8x8 pans (so I could freeze one) and add frosting. I'll definitely bake it again!"
"very, very good cake! So light and healthy. This is such a moist cake! Love the spices in it. I think it needed a little bit of extra something in it though, as it didn't seem like it was sweet enough. I think next time, I will make a drizzle mix of powdered sugar and milk and put that over it. I will be making this again for Thanksgiving."
"Very very moist. Instead of sprinkling confectioner's sugar, I made a vanilla creme frosting and drizzled over it. Made it taste even sweeter! Family enjoyed it!"
"This was delicious; moist and delectable. I used prunes instead of raisins and doubled the chocolate chips. I think next time, I'll add some pecans."
"Been looking for pumpkin spice cake recipe, finally found one!! Moist and yummy! Recipe is easy to make"
"This cake is delicious! I used 1/2 cup regular chocolate chips, white whole wheat flour, a plain skim milk that went out of date 6 days ago instead of buttermilk. Sooo yummy!~ Theresa"
"I had just baked it and it was a little warm. Had my card ladies over, served it with ice cream. Everyone just thought it was great."
"I had just baked it and it was a little warm. Had my card ladies over, served it with ice cream. Everyone just thought it wad great."
"I really like the pumpkin flavor and it is soooo moist. Next time I will cut the cloves in half and probably increase the raisins (personal preferences). Nuts might be good as well as a dollop of cool whip. Husband ate a slice about the size of 3 servings while I had one. Since there is just the two of us, to help with portion control, I will freeze half of it."
"Baked this cake today, was very disappointed. Flavor was alright, but it was very heavy and dense even after allowing more baking time. Tried it because of the reviews, but I am more particular about my cakes. I have been baking for 47 years and have a large collection of cake recipes, this one will not be on it."
"The raisins and chocolate chips took away from the pumpkin cake. I have tastier pumpkin cake and/or bread recipes, so I will not be making this one again."
"In Brazil we don't have solid pack pumpkin.Can I make a purée ? With sugar?tks"
"Amazing! Incredibly moist with good pumpkin flavor. We enjoy it with cream cheese frosting at our house (1 - 8oz package cream cheese, 1 1/2 cups confectioners sugar, 1 tsp vanilla, 1/4 cup plain greek yogurt)."
"Not too healthy with 1 1/2 cups sugar added to the recipe! Allspice and cloves, combined with the baking cocoa, might be a little overkill. I think I would eliminate these and double up the cinnamon because it goes nicely with chocolate. As for the raisins, I would leave them out. Chocolate and raisins just don't blend well in cake."
"Wow! This was delicious! I substituted applesauce for the oil. It was so moist and tasty. Thanks for sharing!"
"I have been dieting and this a sweet treat that doesn't make you feel guilty. Does not taste low cal."
"Made this for Thanksgiving and my whole family said this is a keeper to make again. I will make small loaves for gifts for the holidays."
"Very good cake that turns out moist and yummy."
"This cake was so good and moist. I did spray my bundt pan and then sprinkle powdered sugar on the inside. I did not add the raisins just personal preferance. Will definitely add this to my must make recipes."
"Made it for a friend's birthday...we all loved it! I did all chocolate chips too...very dense, but great flavor!"
"Tasted good but pudding like. We cooked it for an hour until the top sprang back but after letting it cook and putting it on a plate it was flat and did not look cake like."
"Tasty! Very moist"
"It was great! I made the recipe just as it was and everyone liked it. Will make again."
"I used unsweetened applesauce in place of the oil. This cake was deliciously dense and moist. We loved it!"
"Like eating pumpkin pie in cake form...delicious!"
"Wonderful taste. Can't wait to share with my WW members. 6 points plus per serving and you get a nice size serving. Will make again."
"This one is now on my favourites list! Everyone loved it and it is easy to make."
"Very Good. Made it for church dinner. Substituted egg beaters for the eggs and next time I'll use a sugar substitute."
"I had my doubts after reading the title of this recipe about how "spicey" this cake would be, but I needn't have worried. It was wonderful and the flavors seemed todeepen over the next day or two. I also omitted the raisins and doubled the amount of mini chocolate chips. Everyone who tasted this raved about it. My husband, who loves anything pumpkin this time of year, went back for seconds. He kept saying "m-m-m-m" with each bite. High praise!"
"I made this and it was wonderful! I tried to make it a little healthier and for the sugar, I subbed 3/4 c. Splenda and 3/4 c. brown sugar and for 2 c. flour, I used 1 c. whole wheat flour and 1 c. all-purpose flour. It was moist and absolutely delicious and quick and easy! Everyone loved it. I'm definitely making it for Thanksgiving!"
"I served this for my Friday night Bible Study and the ladies really liked it. Because of picky eaters I left the raisins out and put in a 1 cup chocolate chips. It was perfect! Thanks for sharing."
"Absolutely delicious. I get raves whenever I bring this dessert. I served it with cool whip on top."
"I am a diabetic and choose to not eat white sugar and white flour. This recipe will be really easy for me to swap a couple ingredients to fit my needs. I will use King Arthurs white whole wheat flour. It is an albino wheat so it has a lighter taste. I will use Splenda instead of the sugar. I will use chopped walnuts or pecans instead of the raisins. I also find I like to 50/50 pumpkin and mashed sweet potato because the sweet potato is less bitter than pumpkin. I will also use 60% cocoa chocolate chips because they have a little less sugar in them as well. I can't wait to make these as muffins. thanks, Linda"
"a moist pumpkin cake with good flavor. We followed the recipe very closely as we wanted to have the correct nutritional analysis. It did need baked about 5 minutes longer than the recipe called for, that may have been due to the pan used. It served very well and looked very nice on the plate."
"This recipe was wonderful! The only 2 things I changed were: 1. Replaced one cup of white flour with whole wheat pastry flour, and 2. Replaced the raisins with the same amount of chocolate chips. Next time I will try will all whole wheat pastry flour. What a wonderful treat. I got rave reviews and was asked for the recipe."
"This was delish!! The family loved it, tastes almost like a gingerbread. Served with a big spoon of cool whip on top!!"
"I made the cake for my family last Saturday and they all loved it, especially my four boys."
"It was ok, no big deal."
"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. "
"very good, and I forgot to sprinkle with conf sugar,"
"Easy to make and very moist. Took it to my parents house and everyone loved it"
"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."
"This cake is easy to make, moist, and so delicous. Made it for guests. My husband had a second piece after they left!"