Pumpkin Cake III

Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2008

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!

—ktwofish

See full review »

Most Helpful Critical Review

Jan 09, 2004

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.

—CHRISTAMACD

See full review »

7 Ratings

See other versions of this recipe!

Oct 27, 2010

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.

—Wanderer

See full review »

Apr 26, 2012

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.

—Sarah Jo

See full review »

Sep 30, 2008

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.

—Ethan's Mom

See full review »

Jan 15, 2006

Made a hit when I took it for Christmas with my daughter-in-laws family!

—COOKINGKAT

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pumpkin Chocolate Dessert Cake

Pumpkin Walnut Cake

Pumpkin Cake II

Pumpkin Cake II

Pumpkin Cake

Pumpkin Sheet Cake

Pumpkin Roll Cake

Pumpkin Cake Extraordinaire

Pumpkin Cake I

Pumpkin Pie Cake II

ADVERTISE WITH US

Nutrition

Calories
574 kcal
29%

Carbohydrates
70.9 g
23%

Cholesterol
70 mg
24%

Fat
31 g
48%

Fiber
4.2 g
17%

Protein
8.1 g
16%

Sodium
297 mg
12%

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

Nutritional Information

Pumpkin Cake III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 574
Calories from Fat: 279

% Daily Value *
Total Fat 31g 48 %
Saturated Fat 6.5g 33 %
Cholesterol 70mg 24 %
Sodium 297mg 12 %
** Potassium 152mg 4 %
Total Carbohydrates 70.9g 23 %
Dietary Fiber 4.2g 17 %
Protein 8.1g 16 %
Sugars 42.8g
Vitamin A 126 %
Vitamin C < 1 %
Calcium 9 %
Iron 28 %
** Thiamin 30 %
** Niacin 27 %
** Vitamin B6 6 %
** Magnesium 15 %
** Folate 43 %

* 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.