Pumpkin Cake Extraordinaire

Pumpkin Cake Extraordinaire

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  Darlene

“Just in time for the holidays, this is a nice alternative to pumpkin pie. Just before serving, dust with confectioners' sugar and serve with a dollop of whipped cream.”

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Adjust Servings

Original recipe yields 1 - 10 inch tube pan



  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch regular or fluted tube pan.
  2. In a large bowl, beat together oil, eggs, pumpkin and vanilla. In a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Fold flour mixture into pumpkin mixture. Pour into prepared pan.
  3. Bake in preheated oven 60 minutes; reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, until cake springs back when lightly touched in center. Let cool in pan 10 minutes before removing to wire rack to cool completely.
  4. To make the Honey Glaze: Warm honey in microwave or small saucepan until runny. Place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. Mix well and brush onto cooled cake.

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Reviews (6)

Rate This Recipe


There was no mention of sugar in this recipe, which must have been a mistake. So I had to guess and I added two cups of sugar. The cake turned out alright, but it was lacking something. It needed more spice and I think it would have been better with the addition of walnuts and raisins. It took a very long time to bake (1 hour, 15 minutes) and I had to put aluminum foil over the top of it to keep it from burning after the first 30 minutes of baking. Plus, there was too much batter for one pan. It was okay, but nothing special.



I did follow the recipie, despite the lack of sweetener, and found it bland and dry. It was inedible.

Jill Cohen

Jill Cohen

I added 2 cups of sugar to the oil & pumpkin mixture and baked for ONLY 1 hour (not 1 hr 15 mins as suggested). I increased the amount of lemon juice in the glaze to 2 tablespoons as well. The cake came out delicious, moist and not too sweet. Since I keep a kosher home, I search out vegan dessert recipes to go with meat meals. This was very good after a roast chicken dinner!

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Amount Per Serving (14 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Cake II


next recipe:

Pumpkin Chocolate Dessert Cake