Pumpkin Cake Extraordinaire

Pumpkin Cake Extraordinaire

6

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

6

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 need...

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

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 c...

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 t...

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...

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 th...