Made Me Love Pumpkin Cake

Made Me Love Pumpkin Cake

17
Jessica B. 0

"This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt."
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Ingredients

1 h 10 m servings 418 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
  2. Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
  3. Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
  4. Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
  5. Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

This cake was the best ever!! no one touched the pumpkin pie!

Most helpful critical review

I did not care for this recipe. :(

This cake was the best ever!! no one touched the pumpkin pie!

I used 1 cup honey instead of sugars, 1/2 cup extra pumpkin instead of butter, and doubled the spices. It rose beautifully, was moist, well-spiced, and gone in 5 minutes! Thank you for a recipe ...

I made this on my mom's request for her birthday. It was good b/c it has no egg in it which 3 people in my family are allergic to. The cake rised really good at least doubled in size. And was ...

I did not care for this recipe. :(

Very tasty! I skipped the frosting and served this with whipped cream. This cake is moist and full of flavor. My cake was done baking at 35 minutes.

Very Easy to make! I omitted the oats and the walnuts and added 3 chopped Hershey bars to the batter, instead!

Really good. I used applesauce instead of oil. Very moist. I think I will increase the spices next time though as the cake lacked depth in its flavor. But that didn't stop me from eating the who...

Excellent, easy to make. We made it as dessert for the family Thanksgiving dinner, and everyone loved it! My husband and I made homemade cream cheese frosting instead (and added the 1/4 tsp. c...

Sooooooo good! I followed recipe exactly except I made my own cream cheese frosting because I think the ones in the can are too sweet.