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Pumpkin-Walnut Cake

  • 25 m
  • 2 h
EatingWell Test Kitchen
“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.”


    • Cake
    • 1½ cups whole-wheat pastry flour
    • 1 cup all-purpose flour
    • 2 teaspoons baking soda
    • ¾ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground allspice
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 2 large eggs
    • 1 large egg white
    • 1½ cups packed light brown sugar
    • 1 15-ounce can unseasoned pumpkin puree
    • ⅓ cup orange juice
    • ¼ cup canola oil
    • 1 teaspoon vanilla extract
    • ½ cup walnuts, chopped, toasted and divided (see Tip)
    • Caramel-Walnut Glaze
    • 3 tablespoons packed light brown sugar
    • 2 tablespoons low-fat milk, or evaporated fat-free milk
    • 2 teaspoons butter


  • 1 To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt or tube pan with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess (or use cooking spray with flour).
  • 2 Whisk whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl.
  • 3 Combine eggs, egg white and 1½ cups brown sugar in a large mixing bowl. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth.
  • 4 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.
  • 5 To prepare glaze & finish cake: Combine 3 tablespoons brown sugar, milk and butter in a small saucepan. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute. Remove from heat and stir in the reserved 2 tablespoons walnuts.
  • 6 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.
  • Equipment: 12-cup Bundt or tube pan
  • 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.
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