Rating: 4.67 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.

Recipe Summary test

15 mins
35 mins
50 mins
1 pumpkin cake


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).

  • Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.

  • Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Cook's Notes:

I usually cook my pumpkin with a tablespoon of cinnamon in the water where I boil it, then I drain and mash.

You may also substitute the cooked at home pumpkin with the canned pumpkin used to make pumpkin pie to save a lot of time and add 1/2 teaspoon of cinnamon, if you like.

You may want to try Chef John's cream cheese frosting on this recipe. You may also want to sprinkle it with powdered sugar; it looks beautiful and tastes great!

Nutrition Facts

192 calories; protein 2.3g; carbohydrates 32g; fat 6.8g; cholesterol 15.5mg; sodium 219.6mg. Full Nutrition