pumpkin cake

Recipe type: dessert

Prep time: 30 min

Total time: 60 min

Serves: 4-6

Pumpkins are technically a fruit. They are in the winter squash family Cucurbitacae, which includes cucumbers and melons. Pumpkins are full of beta-carotene, an important antioxidant to help protect against certain diseases including high blood pressure and heart disease.

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Pumpkin puree

1 cup roasted pumpkin

1 tbsp heavy cream

1 tbsp sugar


2 ½ cups cake flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp ground ginger

½ tsp ground cloves

½ tsp allspice

1 tsp ground cinnamon

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

¼ cup milk


Cut pumpkin in half, scoop out seeds and scrape pumpkin clean. Bake for 45 minutes at 350 degreesF(180C).until tender. Scrape cooked pumpkin, discard skin. Puree the pumpkin, adding heavy cream and 1 tbsp sugar

In a large bowl, whisk together dry ingredients: cake flour, baking powder, baking soda, salt, ginger, cloves, allspice and cinnamon.

Cream together butter and sugar, add eggs one at a time, finally add pureed pumpkin and milk.

Slowly add dry ingredients to wet.

Pour batter into a greased and floured 9”x13” baking or bundt pan. Bake for 35 minutes at 350 degrees F(180C).until a knife inserted comes out clean.

Allow to cool before turning out on a wire rack.