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Top-Rated Pumpkin Spice Cake Recipe

Top-Rated Pumpkin Spice Cake Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

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

Reviews for Top-Rated Pumpkin Spice Cake

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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."

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!"

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
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."

Reviewed Oct. 31, 2013

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

Reviewed Oct. 27, 2013

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

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....."

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."

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."

Reviewed Oct. 25, 2013

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

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