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Pumpkin Chip Cake with Walnuts

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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    16 servings

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, room temperature
  • 1 can (15 ounces) 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 8 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.
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.
Nutrition Facts
1 slice: 261 calories, 9g fat (2g saturated fat), 47mg cholesterol, 260mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 5g protein.

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