Pumpkin Cake Recipe: Our 3 Favorite Picks of All Time

If you love pumpkin as much as we do, you’re going to want to pull out your Bundt pans and cake tins. It’s the perfect time of year to make an amazingly delicious pumpkin cake recipe. And we’ve collected three of our favorites for you.

Our Favorite Pumpkin Recipes for You to Try

If you’re looking for the best pumpkin cake recipe of all time, it can be overwhelming to look at all the options out there. But we’ve made it easy for you. Here are our top three picks.

Recipe #1 — Basic Pumpkin Cake Recipe

Basic Pumpkin Cake Recipe

Found on All Recipes, this delicious recipe is easy to make, and even easier to indulge in.

Ingredients List:

  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 2 cups all-purpose flour
  • 4 eggs
  • 2 cups canned pumpkin
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup chopped walnuts (optional)
  • Whipped cream (optional)

Instructions:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease and flour your 12×18 inch pan.
  • Sift the flour, baking powder, cinnamon, salt, and baking soda together and set aside.
  • In a separate bowl, combine the sugar and oil together, and blend in the vanilla and pumpkin.
  • Next, beat in the eggs one at a time.
  • Now, slowly beat in your flour mixture and stir in the nuts.
  • Spread the cake batter into the pan.
  • Bake the cake for 30 minutes, or until a toothpick comes out clean from the center.
  • Cool and top with whipped cream as desired.

Recipe #2 — Gluten-Free Pumpkin Cake Recipe

Gluten Free Pumpkin Cake

For those who love cake, but can’t eat wheat, here’s a great recipe from King Arthur Flour that won’t taste like cardboard.

Ingredients You’ll Need:

  • 5 large eggs
  • 1/2 cup cornstarch
  • 1 can (15-ounce) pumpkin purée
  • 3/4 cup vegetable oil
  • 1 box King Arthur Gluten-Free Yellow Cake Mix
  • 3 tablespoons molasses
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions:

  • Preheat your oven to 325 degrees Fahrenheit.
  • Lightly grease a 10 cup Bundt pan.
  • Grab the eggs, pumpkin purée, oil, and molasses, and whisk together, then set aside.
  • Now, in a separate bowl, whisk together the cake mix, baking soda, cornstarch, and spices.
  • Then stir in the wet ingredients and whisk until smooth.
  • Put the batter into the pan.
  • Bake your delicious gluten-free cake for about 60-65 minutes or until the center of the cake feels firm when you press on it.
  • Take the cake out of the oven and let it cool for about 15 minutes.
  • Turn the pan over onto a cooling rack, and let the cake cool off completely before adding the topping.
  • You can dust the cake with powdered sugar, or pour some delicious caramel glaze or cinnamon cider glaze on the cake and serve.

Recipe #3 — Butterscotch Pumpkin Cake Recipe

Butterscotch Pumpkin Cake Recipe

Another amazing recipe from All Recipes, this one looks divine.

Ingredients List:

  • 11 ounces of butterscotch chips
  • 1 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup pumpkin purée
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/3 cup evaporated milk
  • Powdered sugar

How to Make It:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a 12 cup Bundt pan.
  • Melt 1 cup of your butterscotch chips in the microwave on medium-high heat for about 1 minute. Give them a good stir, and then go with 10 to 20-second intervals until they’re melted and smooth. Let the butterscotch then cool to room temperature.
  • Combine the granulated sugar, flour, cinnamon, salt, baking powder, and nutmeg into a bowl.
  • In a separate bowl, stir the melted butterscotch, canola oil, eggs, vanilla, and pumpkin purée together with a wire whisk.
  • Add in the dry mixture.
  • Now, spoon the batter into your Bundt pan.
  • Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  • Cool your cake on a cooling rack.
  • Once the cake is completely cool, dust it with powdered sugar, and serve with butterscotch sauce.

To Make the Butterscotch Sauce:

  • Heat the evaporated milk in a saucepan over medium heat. Bring it just to a boil and then remove from the heat.
  • Add the rest of your butterscotch chips into the pan and stir until smooth.
  • Return the mix to the heat, and stir occasionally until the sauce comes to a boil again.
  • Remove from heat and let cool to room temperature. Before sure to stir again before serving over the scrumptious cake you just made.

Try One Out

If one of these recipes doesn’t fix your pumpkin cake cravings, you can view other ideas on All Recipes, Betty Crocker, Jo Cooks, or any other site that has dessert recipes. But we’re pretty sure one of these will do the trick for you.

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Last update on 2021-03-03 / Affiliate links / Images from Amazon Product Advertising API

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