Pumpkin Cake

Prep Time
Cook Time
Ready In

"Nothing better than pumpkin cake for fall! Of course, you can make it any time of the year. Best when served with your favorite homemade cream cheese frosting."

Original is 16 servings


  • Serving Size: 1 (84 g)
  • Calories 280.9
  • Total Fat - 14.3 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 59 mg
  • Sodium - 281.9 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 17.6 g
  • Protein - 4.6 g
  • Calcium - 75 mg
  • Iron - 1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 and butter 13x9 pan. Using mixer, combine eggs, sugar, oil, applesauce and pumpkin until well blended.

Step 2

In a separate bowl, combine all dry ingredients. Slowly add combined ingredients to mixing bowl using low speed until just combined. Spread into prepared pan and bake for 25-30 minutes or until edges just start pulling away from sides. Cool before frosting.


No special items needed.

3 Reviews


Have to agree with your previous reviewer, delicious, great taste and very moist, a great cake to have on hand on weekends. I followed your advice and topped it with my favourite Cream Cheese Frosting recipe # 13179. Made for a lovely dessert back in November for the Remembrance Day weekend. What a wonderful combination and one that will see to repeats.


review by:
(10 Dec 2012)


EXCELLENT!!! This ranks among the best pumpkin cakes I've made! Really soft with a wonderful spiced flavor. Perfect sweetness too, and I did use the 2/3 cup Splenda. I loved that it has applesauce and whole wheat flour as well but doesn't taste like it. I used my spiced white chocolate icing on it but it was great without anything on it too. Made for the Billboard recipe tag game.


review by:
(1 Dec 2012)


Delicious, great taste and very moist, it does need more than 2/3 cup of sugar so next time I'll increase it, thank you for your recipe!


review by:
(14 Oct 2012)

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