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Top-Rated Pumpkin Spice Cake

 Top-Rated Pumpkin Spice Cake
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
16 ServingsPrep: 25 min. Bake: 50 min. + cooling

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 King Arthur Unbleached 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

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Top-Rated Pumpkin Spice Cake (continued)

Directions (continued)

  • 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.