Best 3 Moist Pumpkin Cake Recipes
Pumpkin cake is a delightful and flavorful treat that can be enjoyed by people of all ages. When made correctly, it is a moist and decadent cake that is perfect for any occasion. There are many different recipes for pumpkin cake, each with its own unique flavor and texture. Some recipes are simple and easy to follow, while others are more complex and time-consuming. Regardless of the recipe you choose, there are a few general tips that can help you create a moist and delicious pumpkin cake.
Let's cook with our recipes!
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
MOIST PUMPKIN CAKE
This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!
Provided by Betty Farr
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
- In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
- Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 70.9 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.5 g, Sodium 297.2 mg, Sugar 42.8 g
Tips:
- Use fresh pumpkin puree for the best flavor. Fresh pumpkin puree is sold in cans or can be made at home by roasting a pumpkin and then pureeing the flesh.
- Be sure to drain the pumpkin puree well before adding it to the batter. Excess moisture can make the cake too wet.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
Conclusion:
This moist pumpkin cake is the perfect fall treat. It's easy to make, and it's sure to be a hit with your family and friends. With its moist texture, sweet pumpkin flavor, cream cheese frosting and crunchy pecans, this cake is sure to be a favorite for years to come.
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