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Spiced Pumpkin and Walnut Cake recipe

Spiced Pumpkin and Walnut Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Walnut cake

A delicious cake that's super-easy to make. The resulting cake is delicious with whipped cream or ice cream.

544 people made this

IngredientsServes: 24

  • 425g pumpkin puree
  • 350ml evaporated milk
  • 3 eggs
  • 200g caster sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 520g sponge cake mix
  • 175g unsalted butter, melted
  • 175g chopped walnuts

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking tin.
  2. In a large bowl, combine pumpkin puree, milk, eggs, sugar and spices. Mix well and pour into the prepared tin.
  3. Sprinkle dry sponge cake mix over the top, then drizzle with melted butter. Top with walnuts.
  4. Bake at 180 C / Gas 4 for 1 hour or until a knife inserted near the centre comes out clean.

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Reviews & ratingsAverage global rating:(636)

Reviews in English (508)

by BANSREEPARIKH

Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it!-09 Feb 2006

by bobbie1000

I've made this pumpkin cake many times, but I use a spice cake mix. What a spicy treat--everyone loved it better thank the yellow cake mix.-18 Oct 2006

by KRANEY

Move over, pumpkin pie! So easy and soooo good. I have made this cake twice, and I prefer to use pecans instead of walnuts. For some reason this cake is much, much better if it sits a day or so before serving. Thanks so much for the recipe!-21 Nov 2001


1 box (18.25 ounce size) yellow cake mix
1 can (30 ounce size) pumpkin pie filling
3 eggs
2 teaspoons cinnamon
1/2 cup raisins
1/2 cup chopped walnuts

Confectioners Glaze
1 tablespoon milk or cream
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract

Mix all ingredients except raisins and walnuts until smooth. Stir in raisins and walnuts. Pour into a greased Bundt or tube pan. Bake at 350 degrees F for 40-45 minutes or until cake tester comes out clean. Cool 10 minutes and then turn out onto a serving dish. You can also omit raisins, cinnamon and/or nuts for a different taste. This cake may be eaten plain for healthier dieters or drizzled with glaze.


Ingredients

Preheat oven to 325 degrees. Butter a 10-cup Bundt pan. Add bread crumbs and shake the pan to evenly coat the sides and central tube. Tap out excess crumbs.

Sift together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

Using an electric mixer, beat butter, sugars, molasses, eggs, and pumpkin together until blended. At low speed, gradually add dry ingredients. When all dry ingredients are incorporated, fold in walnuts. Pour batter into the prepared pan. Bake 1 hour 15 minutes, or until the cake top is springy to the touch.

Let the cake cool in the pan on a wire rack 10 minutes. Invert and let cool to room temperature. Lightly dust with confectioners’ sugar before serving.


Recipe Summary

  • PAM® Coconut Oil No-Stick Cooking Spray
  • 3 cups Ultragrain® All Purpose Flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 cup Parkay® Original-stick, softened
  • 2 cups firmly packed brown sugar
  • 1 cup Egg Beaters® Original
  • 1 (15 ounce) can solid-pack pumpkin
  • 1 ½ cups golden raisins
  • 1 ½ cups confectioners' sugar
  • 2 tablespoons water
  • 1 cup chopped pecans or walnuts
  • 1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping

Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl set aside.

Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters mix until blended. Turn mixer to low add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Blend confectioners sugar and water drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.


Don’t Forget to Pin This Recipe Before you Go!

This cake starts with a spice cake box mix, but then you add in some pumpkin puree and a little extra flour to help absorb some of that extra moisture.

The original recipe that I found was made in a 9吉, and the traditional recipe calls for a crumble topping. I was wanting to use my bundt pan, because I love the look of it so much more. So I skipped the crumb topping and added some chopped walnuts to the mix. I drizzled it with the brown butter glaze, but I added some more fall spice to it. This coffee cake was a hit!

I took it to my in laws new house the day we were moving them in. It was in instant hit! So much so, that I made another the next day!


Walnut Bundt Cake

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Walnut Bundt Cake is a rich, moist coffee cake packed with buttery walnut flavor. Nutty fall cake made with walnut flour and chopped walnuts inside and out!

This rich, nutty Coffee Cake is the perfect cozy breakfast with a cup of coffee on cool fall mornings. Just like tasty Brown Sugar Pecan Bundt Cake, you can serve this sweet buttery cake for dessert too!

WALNUT BUNDT CAKE

This amazing fall cake is the best coffee cake recipe for blustery cool mornings! It’s packed with walnut flavor, from the ground walnut flour and chopped walnuts mixed in the cake batter to the extra walnut topping. Despite the longer baking time, this cake is actually really easy to make and sure to be a go-to recipe for holiday breakfast or brunch.

Walnut Bundt Cake is a cross between a melt-in-your-mouth pound cake and a moist coffee cake. This cake recipe is made with pantry ingredients, made extra rich and moist with 4 eggs, walnuts, and a full cup of butter. You can make it even more indulgent by swapping milk for buttermilk! The streusel topping for this coffee cake is simply chopped walnuts but you could toss them in brown sugar and butter for a more traditional topping.

Our Walnut Bundt Cake is extra special with walnuts walnut flavor in every bite! There aren’t any competing flavors in this delicious nutty cake, just buttery, earthy goodness. The brown sugar and granulated sugar balance out the slightly savory walnuts for the perfect fall bite. If you are craving more flavors, check out our variations below!

This easy, buttery Walnut Bundt Cake is a rich and flavorful coffee cake that is delicious with a cup of coffee or hot tea. If you do want to make it sweeter for dessert, top Walnut Bundt Cake with Cream Cheese Frosting once it’s cooled. You can serve this cake warm with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce for the best fall sundae.


Method

Preheat oven to 180C/350F/Gas 4.

Butter and line a 30x20cm/12x8in rectangular baking tin with baking parchment.

Place the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.

Beat the eggs with a touch of caster sugar, then beat into the melted butter, stir in the orange zest and juice and golden syrup and then mix with the dry ingredients until combined. Stir in the pumpkin and beetroot. Pour the batter into the tin and bake for 30 minutes, or until golden-brown and springy to the touch.

For the frosting, beat together the cream cheese, butter and one-third of the icing sugar until smooth and creamy and set aside.

Place the egg whites and the remaining icing sugar into a bowl suspended over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Heat the egg whites, whisking with an electric whisk until thick and glossy. Remove from the heat and continue to whisk until the mixture is cooled and very firm. Then whisk in the cream cheese mixture a little at a time.

When the cake is done, let it cool for five minutes then turn it onto a cooling rack.

Heat the orange juice and golden syrup. Prick the cake all over with a skewer and drizzle with the orange syrup while the cake is still warm, then leave it to cool completely.

Using a palette knife spread the frosting over the top the cake. Decorate with the orange zest, and serve.


Step 1: Preheat the oven to 170C, grease and line a loaf tin.

Step 2: Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt.

Step 3: Blend together the eggs, CO YO, avocado, pumpkin purée, maple syrup and vanilla paste until smooth.

Step 4: Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much half-way through cooking, place some baking paper over the top and let it continue to bake.

Step 5: In the meantime, beat together the frosting ingredients, then place in the fridge to thicken.

Step 6: Once the loaf is cooked, leave to cool before spreading with the frosting


Pumpkin Raisin Spice Cake with Cream Cheese Frosting

You’ll Need:
1 Spice Cake Mix (Any Brand, or Homemade)
2 eggs
1 can of Pumpkin
1/3-1/2 c. Raisins
1/3 c.- 1/2 c. Walnuts, finely chopped (optional)
1 c. crushed pineapple (optional)

In a large mixing bowl combine eggs, pumpkin, and cake mix until a batter is formed, add (optional) pineapple, walnuts, raisins (sorry, I don’t measure either of them, I just dump a couple palm-fulls of each of them into the batter).

Divide the batter into two 8″ round pans that have been sprayed liberally with non-stick cooking spray . I recommend using a Misto sprayer , just add olive oil (no other additives!), give it a couple pumps and mist away.

Bake at 350 For about 30-35 minutes.

Cream Cheese Frosting

You’ll Need:
3/4 c. Butter
12 oz cream cheese, room temperature
4-5 c. Powdered Confectioners Sugar
2 teaspoons Vanilla Extract

Cream the butter and cream cheese together until smooth, add the vanilla extract, beating well to combine. Gradually add the confectioners’ sugar, 1 cup at a time, whipping until light & fluffy.

Pumpkin Raisin Spice Cake Variation Options:

Variation #1

This is really so simple and you can alter it in a number of ways- for example- you can use and a can of sweet potatoes to make sweet potato spice bread, simply drain the can and then mash the sweet potatoes thoroughly and use in place of the pumpkin.

Variation #2

Add 1/2 cup chocolate chips (or mini- chocolate chips)

Variation #3

Omit the pineapple. Add 1/2 cup finely chopped apple pieces and 1/2 tsp of cinnamon for apple-pumpkin spice bread.

Variation #4

Use a white or yellow cake mix (if you don’t happen to have a Spice cake mix on hand) and 1 1/2 tsp pumpkin spice seasoning


  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 cup pecans (chopped, or hulled roasted pumpkin seeds (pepitas), plus more for topping)
  • 2 1/2 cups cake flour (10 ounces)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup pumpkin puree (canned or homemade (see below))
  • For the Butter Frosting:
  • 1/4 cup butter
  • 2 cups sifted confectioners' sugar
  • 2 tablespoons milk

Heat the oven to 350 F (177 C/Gas 4). Butter and flour a 9x5x3-inch loaf pan set aside.

In a mixing bowl, cream 1/2 cup of butter and the granulated sugar add eggs and continue beating until light and fluffy.

Fold in the chopped pecans or pumpkin seeds.

Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt.

Add about 1/3 of the sifted dry ingredients to the creamed mixture mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin purée.

Pour batter into pan bake for 50 to 60 minutes.

Cool in pan for 10 minutes, then turn out onto a cake rack.

When cool, frost with Butter Frosting (instructions below) or frost with Cream Cheese Frosting. Top with more nuts or pumpkin seeds (pepitas). See the instructions for spiced toasted pumpkin seeds, below.


Watch the video: PUMPKIN BREAD . Υγιεινό κέικ κολοκύθας (November 2021).