I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
TOPPING:
CAKE:

Directions

Instructions Checklist
  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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Nutrition Facts

261 calories; protein 3.4g; carbohydrates 32.9g; fat 13.5g; cholesterol 48.6mg; sodium 208.7mg. Full Nutrition
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Reviews (102)

Rating: 5 stars
11/25/2007
I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect! Read More
(46)
Rating: 5 stars
10/15/2007
Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I accidentally added the whole 1/2 cup of pumpkin puree. In other words, I'll be doubling the pumpkin for this recipe again. My mistake was perfect because it was absolutely delicious! I also substituted grounded ginger (1/8 teaspoon), cinnamon (1/4 teaspoon), and ground cloves (1/8 teaspoon) for the pumpkin pie spice. I will definitely be making this time and time again. Read More
(41)
Rating: 5 stars
12/07/2008
Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2 c. all purpose flour + 1 1/2 whole wheat flour. I omitted the sour cream and instead used the entire can of pumpkin. After spreading in a 13x9 pan, I sprinkled quick cooking oats over the top before adding the topping. Good for breakfast, good for evening snack with tea. Thanks! Read More
(35)
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Rating: 5 stars
11/03/2011
This was great! I didn't make any changes in the actual cake other than cutting the sugar back to 3/4 cup and using all whole wheat flour. I didn't use the topping listed in this recipe. Instead, I used 1/2 cup of corsely chopped walnuts, 1/2 cup brown sugar, 1/4 teaspoon of both cinnamon and nutmeg. My picky 3-year-old loved it -- he ate 1/3 of the 8-inch pan for breakfast! My 2-year-old also loved it. Read More
(18)
Rating: 4 stars
11/24/2008
So easy and delicious! I would recommend doubling the amount of pumpkin in this cake...it's not my favorite pumpkin cake, but it certainly was easy to make and tasted great! I didn't have pumpkin pie spice, so I used a combo of cinnamon, nutmeg and cloves instead. I'll make this again when I have extra pumpkin on my hands! Read More
(11)
Rating: 5 stars
11/13/2009
Delicious! I did double the pumpkin as some reviewers suggested and this was perfect! I left the pecans off one of the cakes due to my picky husband, but I love the crunch of the pecans. Will definitely make this again! Read More
(11)
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Rating: 5 stars
01/23/2008
This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and everyone wanted the recipe. I did use some of the suggestions from other reviewers like using a 13 x 9in pan, 3/4c. sugar(cake recipe), and a little more canned pumpkin. I didn't have pumpkin pie spice, so I used nutmeg, cinnamon and a little fresh ginger instead. I will definitely make this cake again!!! Read More
(10)
Rating: 5 stars
11/05/2007
Great autumn morning breakfast! This cake was so moist and got even better the next morning heated up in the microwave! I did substitute 1/2 cup brown sugar and 1/4 white sugar for the batter, and added some nutmeg along with the cinnamon and a couple of tablespoons of flour to the crumb topping! Read More
(9)
Rating: 5 stars
12/06/2007
The first time I made this recipe as-is. The second time I added a 12-oz bag of dark chocolate chips. This time I added 6-oz of cinnamon chips and 6-oz of chocolate chips. I also doubled the topping. My husband and the guys at work rave over it every time I bake it. Read More
(8)