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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MY REVIEW 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 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 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 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 211168
Reviewed Oct. 31, 2013

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

piegram 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 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 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 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 211167
Reviewed Oct. 25, 2013

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

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