Choctaw Pumpkin Cake
Indulge in the warmth of autumn flavors with this irresistibly moist Choctaw Pumpkin Cake, a delightful dessert that effortlessly captures the essence of fall. This cake combines pureed pumpkin with cozy spices like cinnamon, nutmeg, and cloves, creating a perfectly spiced treat that's soft, fluffy, and packed with seasonal charm. Enriched with a unique twist of unsweetened applesauce for added moisture, this easy-to-make cake is further elevated by optional mix-ins like crunchy pecans and chewy dried cranberries, giving it a customizable touch. Whether served plain, dusted with powdered sugar, or topped with a rich cream cheese glaze, this pumpkin cake is a festive centerpiece for any gathering. Ready in under an hour and serving 12, it’s the ultimate crowd-pleaser for holiday celebrations, potlucks, or a cozy family dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups pureed pumpkin (fresh or canned)
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a separate large mixing bowl, combine the pureed pumpkin, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until fully combined and smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the chopped nuts and dried fruit gently.
Pour the batter into your prepared baking pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Optionally, top with a cream cheese glaze or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories |
4227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 656.3 g | 239% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 385.3 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 436 mg | 34% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
