PUMPKIN NUT CAKE

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Pumpkin nut cake is a delicious recipe your family and friends will love.

Pumpkin is one of my favorite foods.  This cake is so moist and good, you won’t be able to leave it alone.  The nutmeg frosting only adds to the wonderful flavor.  If you check the comments below this recipe, you will see that this cake won a blue ribbon at the Kentucky state fair for one of our followers.

Pumpkin nut cake is one of our most popular recipes and gets great reviews.

3 eggs

1 (15 ounce) can 100%  pumpkin (Not the pumpkin pie mix)

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces

Cream eggs, pumpkin,  oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting.

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter, softened

3 1/2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency.  Spread on cooled cake.

I promise you, if you like pumpkin, you will love this moist, delicious cake!

 
 
 
 
 
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5 from 13 votes

Pumpkin Nut Cake

If you love pumpkin, this Pumpkin Nut Cake is for you! 
Prep Time14 mins
Cook Time40 mins
Total Time54 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake
Servings: 1 cake

Ingredients

  • 3 eggs
  • 1 15 ounce can 100% pumpkin (Not the pumpkin pie mix)
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla flavoring
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup walnut pieces

Nutmeg Frosting

  • 1 8 ounce package cream cheese, softened
  • 1 stick butter softened
  • 3 1/2 cups confectionery sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla flavoring

Instructions

  • Cream eggs, pumpkin, oil, sugar, and vanilla with mixer. Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer. Fold in nuts. Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center. Let cool before frosting.

Nutmeg Frosting Instructions

  • Beat with mixer until spreading consistency. Spread on cooled cake.

 
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28 Comments

  1. I saw this on Facebook and immediately saved it! Made it yesterday and it is sooo good! This is the perfect Fall cake and we all loved the nutmeg frosting. I plan to make this again for Thanksgiving.5 stars

  2. Karen Clement says:

    Would there be enough batter to make this into a layer cake 8″ or 9″? I would like to make a layer cake and add my homemade pumpkin pie spice to the frosting.

  3. The Southern Lady says:

    Yes, you can.

  4. Tenley Green says:

    Thank you for this recipe. I just won a blue ribbon for this cake at the Kentucky State Fair 2018! I made it in a bundt pan without any icing entered it in the Nut Cake category. It was that good!5 stars

  5. What do we do if one is using fresh pumpkin .. Happy to browse thru ur site ..

  6. Does this cake need to be refrigerated because of the cream cheese in the frosting?
    Gig

  7. Pingback: Weekly Rays of Sunshine #46 | Recipes and Ramblings with the Tumbleweed Contessa

  8. Jeannie Richman says:

    I’m baking this cake right now it smells wonderful!!!! and so easy to whip together can’t wait to make the nutmeg frosting Yum, Yum, Yum, thanks for the recipe.5 stars

  9. One of the best cakes I have ever made! Thank you for sharing your recipe! I also made the Pineapple 7-up cake today, and my husband and Dad both said it was the best cake ever 🙂5 stars

  10. The Southern Lady says:

    I usually put it in a cool dry place for a couple days. If it lasts any longer I refrigerate it.

  11. This cake was YUMMY and very easy to make !!! Between my family and my knitting group we ate every bite. I am notorious for changing recipes. On this one the only change I made is I only had fresh Nutmeg. So, I am not sure if I used the right amount. I will make this one again. I just volunteered to make it Christmas Eve for my friends church.5 stars

  12. I love the taste of pumpkin, in fact it is my favorite and I bake alot of things with it in the fall. This recipe looks delish, and the cream cheese frosting with nutmeg sounds so good. I will definitely be adding this to the dessert list on Thanksgiving. Thanks Southern Lady for another great recipe. Your recipes always make our holidays wonderful!

  13. I baked this cake a couple of days ago and it’s delicious!! Thank you for the recipe. My husband loves it.5 stars

  14. Tammy, I use Canola oil in most everything that calls for oil. That is what is in this cake, too. Have a great week.

  15. I saw this cake earlier today and have not been able to get it out of my mind. My mouth has been watering all through “Puss In Boots”, early dinner with our kids, and has drawn my attention away from tv tonight. 🙂

    I’m going to try it out and take one down to my daughter’s house when we visit. The icing put me over the edge.

  16. I love the idea of nutmeg frosting! What a wonderful combination with the pumpkin cake! Pumpkin is one of my favorites too and this recipe would be a hit for Thanksgiving!

  17. Thanks so much for the tip Darlene! I go to Sams a lot and will certainly check this out after Thanksgiving. I use pumpkin all year and love it. Have a great day.

    • The cake looked so yummy in the pics. I tried your recipe last night. The tast was good, not too sweet. But, it came out a bit dry. Maybe I can try adding some applesauce to the mix for moisture. The frosting was delicious. Love the taste of nutmeg. thanks for sharing5 stars

  18. Pingback: BOURBON & PUMPKIN SPICE CAKE « The Southern Lady Cooks

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5 Secrets to Old-Fashioned
Southern Cooking

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Tips, tricks & recipes to cook Southern food just like Grandma used to!