- Special Pricing
- Active Time 25m
- Total Time 2h
A spice-rich autumn treat with a sweet, walnut glaze, this pumpkin cake travels well for potlucks or bake sales. Pumpkin is the secret to keeping our butterless version exceptionally moist and flavorful.
Make Ahead Tip: Equipment: 12-cup Bundt or tube pan
- For the Cake:
- 1 1/2 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 large egg white
- 1 1/2 cups packed light brown sugar
- One 15-ounce can unseasoned pumpkin purée
- 1/3 cup orange juice
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped, toasted and divided (see Tip)
- For Caramel-Walnut Glaze:
- 3 tablespoons packed light brown sugar
- 2 tablespoons low-fat milk or evaporated fat-free milk
- 2 teaspoons butter
- Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To prepare the cake: Preheat the oven to 350 degrees F. Coat a 12-cup Bundt or tube pan with cooking spray. Dust the pan with flour, tilting to coat and tapping out the excess (or use cooking spray with flour).
Whisk the whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl.
Combine the eggs, egg white and brown sugar in a large mixing bowl. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add the pumpkin, orange juice, oil and vanilla; beat until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Set aside 2 tablespoons walnuts for the glaze and fold the rest into the batter. Scrape the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool in the pan for 10 minutes.
To prepare the glaze & finish the cake: Combine the brown sugar, milk and butter in a small saucepan. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute. Remove from the heat and stir in the reserved 2 tablespoons walnuts.
Turn the cake out onto the rack; place the rack over a baking sheet. Drizzle the warm glaze over the top and sides of the cake. Transfer to a serving plate; spoon any glaze from the baking sheet over the cake. Let cool completely.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 7g total fat; 1g total saturated fat; 28mg cholesterol; 281mg sodium; 38g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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