Pumpkin Walnut Cake
Indulge in the warm, autumnal flavors of this Pumpkin Walnut Cake, a moist and aromatic treat perfect for cozy gatherings or holiday celebrations. Packed with real pumpkin puree, a hint of unsweetened applesauce for natural sweetness, and a medley of warming spices like cinnamon, nutmeg, and ginger, this cake brings the essence of fall to your table. The addition of crunchy chopped walnuts adds a delightful texture, making every bite irresistible. With minimal prep time and a simple one-bowl mixing method, this recipe is as easy as it is delicious. Serve it plain for a rustic touch, dust with powdered sugar, or elevate it with a luscious cream cheese frosting for an extra layer of decadence. Whether as an afternoon snack or a showstopping dessert, this Pumpkin Walnut Cake will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
Fold in the chopped walnuts evenly into the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar or top with cream cheese frosting for extra indulgence.
Nutrition Facts
Calories |
4547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 644.0 g | 234% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 425.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 384 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1718 mg | 37% | |
*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.
