This easy pumpkin cake is similar to a carrot cake, and is wonderfully moist. The delicious lemon glaze on top makes it a perfect afternoon treat with a freshly steeped cup of tea. You could also skip the glaze and serve it as a yummy, healthier breakfast treat. Roasted butternut or carrots may be substituted for the pumpkin. This scrumptious, homemade pumpkin cake recipe is shared with us today from a cookbook by Mary Rolph Lamontagne called EATS: Enjoy All the Seconds (affiliate link).
The Best Homemade Pumpkin Cake!
This pumpkin cake recipe is straightforward and easy to follow, making it an accessible dessert for both novice and experienced bakers. Making a pumpkin cake can be a great idea for several reasons:
- Seasonal Flavor: Pumpkin cake captures the essence of fall with its warm, spicy flavors. It’s a perfect treat for autumn gatherings and holidays like Halloween and Thanksgiving.
- Nutritional Benefits: Pumpkin is a nutritious ingredient, rich in vitamins A and C, fiber, and antioxidants. Incorporating pumpkin into a cake adds some nutritional value to your dessert.
- Moist and Flavorful: Pumpkin puree adds moisture to the cake, resulting in a tender and flavorful dessert. The natural sweetness of pumpkin also enhances the cake’s taste.
- Versatility: Pumpkin cake can be enjoyed in various forms, such as sheet cake, bundt cake, cupcakes, or layered with cream cheese frosting. It’s versatile and can be adapted to suit different preferences and occasions.
- Festive Appeal: A pumpkin cake can be a festive centerpiece at any gathering. Its warm, inviting color and delicious aroma make it an appealing choice for entertaining guests.
Serves 10–12
Pumpkin Cake Ingredients:
- ⅓ cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1½ cups roasted pumpkin, mashed
- 1 cup flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- ½ cup dried cranberries or raisins and chopped pecans
Lemon Glaze Ingredients:
- ⅓ cup lemon juice
- ⅓ cup icing sugar
- ¼ cup honey
How To Make Pumpkin Cake:
Preheat the oven to 190°C (375°F). Grease a springform cake pan.
Beat the oil, sugar and eggs together in a mixing bowl. Add the mashed pumpkin to the mixture.
Sift the flour, baking powder, bicarbonate of soda and salt together. Add this to the pumpkin mixture.
Fold in the dried cranberries and chopped nuts, being careful not to overmix. Pour the batter into the prepared cake pan and bake in the centre of the oven for 40–50 minutes.
While it cooks, start the glaze.
Lemon Glaze Directions:
Place all the glaze ingredients in a small saucepan over low heat until the sugar has dissolved.
When the cake is baked, remove it from the oven. Using a wooden skewer, poke holes all over the top of the cake and pour the hot glaze over the holes. Leave the cake in the pan for at least 30 minutes.
Serve this homemade pumpkin cake recipe with some freshly whipped cinnamon cream. (To make cinnamon cream, add 1 teaspoon of sugar and 1/2 teaspoon ground cinnamon to every cup of whipping cream and whip into soft peaks.) You are going to love this simple pumpkin cake and make it year after year!
Printable Pumpkin Cake Recipe Card:
Pumpkin Cake Recipe
Ingredients
- Pumpkin Cake Ingredients:
- ⅓ cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1½ cups roasted pumpkin, mashed
- 1 cup flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- ½ cup dried cranberries or raisins and chopped pecans
- Lemon Glaze Ingredients:
- ⅓ cup lemon juice
- ⅓ cup icing sugar
- ¼ cup honey
Instructions
- Homemade Pumpkin Cake Directions:
- Preheat the oven to 190°C (375°F). Grease a springform cake pan.
- Beat the oil, sugar and eggs together in a mixing bowl. Add the mashed butternut to the mixture.
- Sift the flour, baking powder, bicarbonate of soda and salt together. Add this to the squash mixture.
- Fold in the dried cranberries and chopped nuts, being careful not to overmix. Pour the mixture into the prepared cake pan and bake in the centre of the oven for 40–50 minutes.
- While it cooks, start the glaze.
- Lemon Glaze Directions:
- Place all the glaze ingredients in a small saucepan over low heat until the sugar has dissolved.
- When the cake is baked, remove it from the oven. Using a wooden skewer, poke holes all over the top of the cake and pour the hot glaze over the holes. Leave the cake in the pan for at least 30 minutes.
Nutrition Facts
Pumpkin Cake Recipe
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 253.98 kcal | |
| % Daily Value* | ||
| Total Fat 10.4 g | 15.4% | |
| Saturated Fat 0.94 g | 0% | |
| Trans Fat 0.05 g | ||
| Cholesterol 26.66 mg | 8.7% | |
| Sodium 195.25 mg | 8.1% | |
| Total Carbohydrate 40.07 g | 13.3% | |
| Dietary Fiber 1.34 g | 4% | |
| Sugars 28.45 g | ||
| Protein 2.79 g | ||
| Vitamin A 8.15 % | Vitamin C 4.62 % | |
| Calcium 5.45 % | Iron 4.36 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Thanks to Mary Rolph Lamontagne for sharing her recipe from EATS: Enjoy All the Seconds which is about loving good food and being smarter about the way one cooks. With beautiful full-color photographs of each recipe and step-by-step directions for foolproof, fresh cooking, this book is perfect for cooking enthusiasts of all skill levels.
Pumpkin cake is sweet but balanced, with the natural flavor of pumpkin being the star.Thanks to the pumpkin puree, the cake is typically very moist and tender, making each bite soft and enjoyable. It is a comforting and satisfying dessert. Let us know what you think of this pumpkin cake recipe on social media @familyfocusblog and @savourandsave!
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