Pumpkin Cake Extraordinaire Recipe - Allrecipes.com
Pumpkin Cake Extraordinaire Recipe
  • READY IN hrs

Pumpkin Cake Extraordinaire

Recipe by  

"Just in time for the holidays, this is a nice alternative to pumpkin pie. Just before serving, dust with confectioners' sugar and serve with a dollop of whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch regular or fluted tube pan.
  2. In a large bowl, beat together oil, eggs, pumpkin and vanilla. In a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Fold flour mixture into pumpkin mixture. Pour into prepared pan.
  3. Bake in preheated oven 60 minutes; reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, until cake springs back when lightly touched in center. Let cool in pan 10 minutes before removing to wire rack to cool completely.
  4. To make the Honey Glaze: Warm honey in microwave or small saucepan until runny. Place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. Mix well and brush onto cooled cake.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Oct 09, 2003

There was no mention of sugar in this recipe, which must have been a mistake. So I had to guess and I added two cups of sugar. The cake turned out alright, but it was lacking something. It needed more spice and I think it would have been better with the addition of walnuts and raisins. It took a very long time to bake (1 hour, 15 minutes) and I had to put aluminum foil over the top of it to keep it from burning after the first 30 minutes of baking. Plus, there was too much batter for one pan. It was okay, but nothing special.

Feb 22, 2003

I did follow the recipie, despite the lack of sweetener, and found it bland and dry. It was inedible.


6 Ratings

Dec 10, 2005

I added 2 cups of sugar to the oil & pumpkin mixture and baked for ONLY 1 hour (not 1 hr 15 mins as suggested). I increased the amount of lemon juice in the glaze to 2 tablespoons as well. The cake came out delicious, moist and not too sweet. Since I keep a kosher home, I search out vegan dessert recipes to go with meat meals. This was very good after a roast chicken dinner!

Nov 24, 2003

Very disappointing. The lack of sweetener in the dough is not made up by the glaze at all. I didn't feel that the cake was edible and threw it out. I did use a flexible silicone bundt pan for the first time and would rate it a 5 star!

Mar 31, 2009

Where's the sugar in this recipe????? I tasted it before baking and knew there was something missing. I reviewed what I did and I followed the recipe to the letter. I ended up reading reviews and added sugar five minutes after I put it in the over. We'll see what happens. Recipes should be removed from this site if there is a mistake in them. There is obviously a mistake in this recipe.

Dec 09, 2008

When I tasted the mix before it was put in the oven it didn't even taste like it was going to be good then (most cake tastes ok before it is baked and good when it is done) This cake burnt in the oven at somewhere between 30 and 40 minutes. I thought it was just me, added sugar to the recipe, and tried again. A lot of wasted ingredients and nothing to show for it. I will do something different next time for sure.


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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