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

Top-Rated Pumpkin Spice Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 16 servings

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

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.

Directions

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

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.

Reviews for Top-Rated Pumpkin Spice Cake

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (7)
3 Star
 (4)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Oct. 31, 2013

"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!"

MY REVIEW
Reviewed Oct. 31, 2013

"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."

MY REVIEW
Reviewed Oct. 31, 2013

"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."

MY REVIEW
Reviewed Oct. 31, 2013

"this was awesome ! it did not make 16 servings in our house - more like 9 or 10."

MY REVIEW
Reviewed Oct. 27, 2013

"Cake was o.k. but I have tasted better. I will save my pumpkin for pies and pumpkin rolls."

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