Pumpkin-Walnut Cake

Pumpkin-Walnut Cake

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From: EatingWell Magazine November 1997

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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
  • 1 15-ounce can unseasoned pumpkin puree
  • 1/3 cup orange juice
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 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


  • Active

  • Ready In

  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 1 1/2 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.

Nutrition information

  • Per serving: 229 calories; 7 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 4 g protein; 34 mcg folate; 25 mg cholesterol; 22 g sugars; 4201 IU vitamin A; 4 mg vitamin C; 23 mg calcium; 1 mg iron; 281 mg sodium; 107 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat

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