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Perfect Pumpkin Cake

  All purpose flour 3 Cup (48 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1 1⁄4 Cup (20 tbs)
  Ground cinnamon 3 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Eggs 4
  Canned pureed pumpkin 16 Ounce (1 Can, Not Pumpkin-Pie Filling)
  Walnuts 1 Cup (16 tbs), coarsely chopped
For frosting
  Cream cheese/Neufchatel cheese 6 Ounce
  Vanilla extract 1 Teaspoon
  Salt 1 Dash
  Confectioners sugar 2 Cup (32 tbs)
  Milk 3 Teaspoon

Preheat oven to 350°.
To make the cake, measure all ingredients except walnuts into large bowl.
With electric mixer, beat at low speed until ingredients are just mixed.
Then increase mixer speed to high and beat 5 minutes.
Stir in walnuts by hand.
Pour batter into greased bundt pan and bake 1 hour.
Cool on a baking rack before removing from pan.
In medium bowl, combine cream cheese, vanilla, and salt; beat with electric mixer until smooth.
Gradually add confectioner's sugar and mix until combined.
Add milk one teaspoon at a time until it reaches desired consistency.
Pour over cake evenly and let frosting set at least an hour before serving at room temperature.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7665 Calories from Fat 3715

% Daily Value*

Total Fat 424 g652.3%

Saturated Fat 82.5 g412.4%

Trans Fat 0 g

Cholesterol 1034.5 mg344.8%

Sodium 1776.9 mg74%

Total Carbohydrates 903 g301%

Dietary Fiber 39.3 g157.2%

Sugars 559.1 g

Protein 95 g190.8%

Vitamin A 1476.3% Vitamin C 35%

Calcium 147.7% Iron 186.4%

*Based on a 2000 Calorie diet

Perfect Pumpkin Cake Recipe