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:
Can 100% pumpkin (Not the pumpkin pie mix)
Nutmeg Frosting ingredients needed:
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!Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content. Join 1000’s of others today and start enjoying our magazine!
Pumpkin Nut Cake
- 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
- 1 8 ounce package cream cheese, softened
- 1 stick butter softened
- 3 1/2 cups confectionery sugar
- 1 teaspoon nutmeg
- 1 teaspoon vanilla flavoring
- 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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