Pumpkin Cake Recipe

Pumpkin Cake has a wonderful taste. Pumpkin Cake gets its taste from flour mixed with eggs and flavored with cinnamon. Pumpkin Cake is inspired by many bakeries worldwide.


Difficulty LevelEasyCourse
Main Ingredient


 Unbleached flour3 Cup (48 tbs), sifted twice
 Baking soda2 Teaspoon
 Salt1⁄4 Teaspoon
 Cinnamon1 Teaspoon
 Clove1⁄2 Teaspoon
 Margarine1⁄2 Cup (8 tbs)
 Brown sugar3⁄4 Cup (12 tbs)
 Eggs2 , beaten
 Pumpkin2 Cup (32 tbs), mashed
 Brown sugar1⁄4 Cup (4 tbs)
 Flour5 Tablespoon
 Egg yolks3 , beaten
 Milk2 Cup (32 tbs)
 Grated coconut1 Cup (16 tbs)
 Vanilla extract1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4192 Calories from Fat 1369

% Daily Value*

Total Fat 155 g239%

Saturated Fat 55.9 g279.5%

Trans Fat 0 g

Cholesterol 1023.4 mg

Sodium 3624.4 mg151%

Total Carbohydrates 625 g208.4%

Dietary Fiber 24.1 g96.4%

Sugars 234.7 g

Protein 89 g178.7%

Vitamin A 452.5% Vitamin C 40.2%

Calcium 80.9% Iron 165.1%

*Based on a 2000 Calorie diet


Preheat oven to 325 °F (160 °C).
Butter and flour a 9 x 5 inch (23 x 13 cm) cake pan.
Set aside.
In a bowl, sift dry ingredients.
Set aside.
In a second bowl, whip margarine and brown sugar until creamy smooth.
Fold in eggs.
Whip in dry ingredients, alternating with mashed pumpkin.
Pour into pan.
Bake 1 hour.
Unmold onto a wire rack.
Coconut frosting In a saucepan, mix brown sugar, flour and salt.
Fold in egg yolks.
Gradually blend in milk.
While stirring, bring to a boil.
Off heat, add coconut and vanilla extract.
Let cool, stirring occasionally to prevent a skin forming.
Spread over cake.