PUMPKIN NUT CAKE
This Pumpkin Nut Cake is the perfect Fall treat! 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. This dessert is perfect for any holiday gathering and everyone of my family members loves it. You can easily make this cake a day in advance!
Pumpkin nut cake simple ingredients needed:
Eggs
Can 100% pumpkin (Not the pumpkin pie mix)
Cooking Oil
Sugar
Vanilla flavoring
All-purpose flour
Salt
Baking powder
Cinnamon
Walnut pieces
Nutmeg Frosting ingredients needed:
Cream cheese
Butter
Confectionery sugar
Nutmeg
Vanilla flavoring
This is a very moist cake, so if your cake comes out dry you overcooked it. All ovens vary so you always want to test the cake to see if it is done and not overcooked. I keep this cake in the fridge or a cool place.
This is the perfect cake for any Fall gathering, many have commented they love to make it during football season. It’s so simple and the flavor is wonderful.
“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!” – Tenley
“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.” – Caroline
“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.” – Addie
“One of the best cakes I have ever made! Thank you for sharing your recipe!” – Jessica
I promise you, if you like pumpkin, you will love this moist, delicious cake!
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Pumpkin Nut 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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I’ve made this cake twice and it’s always gone before night falls .
We love this one too!!
Best pumpkin cake I ever made !Thank you for sharing it!!
You’re very welcome!!!
I made this cake yesterday and OMG it smells delicious. I used 1 Tablespoon full of pumpkin pie spice instead of cinnamon and my neighbors wanted to know what I made that smelled so good. Your recipes are the BEST!!! I haven`t cut my cake yet. Made it in a tube pan and plan on using it for the weekend. Thank you, thank you!!!!,
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.
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.
Yes, I think that would work ok for you Karen.
Yes, you can.
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!
WONDERFUL!! Congratulations on your blue ribbon! So honored you used one of our recipes!
What do we do if one is using fresh pumpkin .. Happy to browse thru ur site ..
I would just use the fresh in place of the canned. Same amount.
Does this cake need to be refrigerated because of the cream cheese in the frosting?
Gig
Yes, I would refrigerate it or put it in a cool place.
Thanks for your quick reply.
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.
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 🙂
Thank you so much Jessica for trying the recipes and so happy your family enjoyed the cakes. Have a great week.
I usually put it in a cool dry place for a couple days. If it lasts any longer I refrigerate it.
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.
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!
I baked this cake a couple of days ago and it’s delicious!! Thank you for the recipe. My husband loves it.
Janet, I am so happy your family enjoyed this cake and thank you for making it!
Tammy, I use Canola oil in most everything that calls for oil. That is what is in this cake, too. Have a great week.
Do I need to grease and flour the pan?
You can grease and flour it if you want. I never grease and flour a cake pan anymore. I just spray it with cooking spray like the recipe says.
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.
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!
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 sharing