Recipe by Betty Farr
"This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
semisweet chocolate chips
I think the original recipe has too much flour. I have made this for 20 years. I only use 2 cups flour and 1 tsp cinnamon. I use one 15 oz. can of pumpkin instead of measuring 2 cups and one small package of choc. bits (anything to make it easy for me). Bake for 1 hour in bundt pan a5 350 degrees. It is soooo moist. Sprinkle with powdered sugar, too. I make it for an annual holiday bake sale, and it goes immediately!
Yikes! This recipe sounded good, BUT I made it for a friend's birthday and ended up having to run out and purchase (gasp!) a pie at the last minute. The cake was not sweet, very dense, but not very moist - it definitely needed something - but no amount of frosting could salvage this one. Sorry - but I will be removing this one from my Allrecipes Recipe Box.
Good cake. Turned out great. However, as soon as I tasted it I realized that there was no salt in the recipe. Try adding 1 teaspoon of salt to the recipe and you will find that it tastes much better.
YES, I had a successful muffin! I scaled this recipe back to 6 servings and I still ended up with 11 muffins that were on the small side. I only made one change and that was using pumpkin pie spice instead of cinnamon. The chocolate chips I used were mini chocolate chips. Baking at 350*, my muffins were done at 20 minutes. They turned out moist and perfect with just enough chocolate without going overboard. I'll make these again.
I made this in muffin pans (it made 24 regular sized muffins). I also ommited the chocolate chips and nuts as my sister has braces. I gave it 4 stars because the muffins weren't as flavorful as I had hoped, but still pretty good. The next time I make them I will try adding 1/2 cup of sugar and increase the cinnamon to 2-3 tsp. With those minor adjustments I think this would easily be a 5 star recipe! These were really simple to make. If you use muffin pans instead it will take longer to bake than most muffin recipes, but I forgot to watch the time so just watch them closely.
Made a hit when I took it for Christmas with my daughter-in-laws family!
made this recipe for a neighborhood get together and everyone ooh'd and aah'd over it. Did do as other suggested and scaled down flour to 2 cups and added a tsp salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 279
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Watch Chef John make the perfect holiday dessert.