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

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4.5 56 53
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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


  • 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: 223 calories, 7g fat (1g saturated fat), 27mg cholesterol, 204mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.


  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

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[email protected] User ID: 7564909 243115
Reviewed Feb. 3, 2016

"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."

Patching User ID: 6334341 186829
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!"

mom3momjo User ID: 4217052 116073
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."

Carolyn Williamson User ID: 5357414 184018
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."

Heather1240 User ID: 7171213 211168
Reviewed Oct. 31, 2013

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

piegram User ID: 2655188 186778
Reviewed Oct. 27, 2013

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

cjdoxies User ID: 394464 187449
Reviewed Oct. 27, 2013

"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....."

JkayC User ID: 5673362 172726
Reviewed Oct. 27, 2013

"Great tasting cake... it was a hit with my family. Not too much for pumpkin flavor, but still very tasty. Dense and moist."

JkayC User ID: 5673362 184530
Reviewed Oct. 27, 2013

"Great tasting cake... it was a hit with my family. Not much pumpkin flavor, but still very tasty. Dense and moist."

GrammaMyhre User ID: 7436621 211167
Reviewed Oct. 25, 2013

"Perfect timing. I just made fresh pumpkin puree this week"

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