How to Make Pumpkin Cake Recipes

I want to tell you about my neighbor learning how to make pumpkin cake recipes first meet my neighbors, Nadine and Bill. Aside from being wonderful neighbors, they are also very good friends. They farm sit and take care of our animals when we are gone. Enoch, Malachi and Peanut will tell you that Bill and Nadine are also family. All the animals here are happy to see us go, knowing they will be seeing Bill every day.

Before I get to telling about Nadine learning how to make pumpkin cake recipe, I want to tell you a little story. Bill and Nadine love animals and birds. Our house is located hundreds of yards from their house. When we first moved in here, I would hear Nadine’s voice all the time. As soon as I stepped out the door, I would hear Nadine holler at me, “hello”. You must realize how far away from each other we are and there are lots of trees between us. I started to freak out until I realized that Nadine had already left for work. When I mentioned this to our neighbors, they explained how the bird imitates Nadine’s voice. It was actually the bird yelling at me!

Nadine is a very good cook, especially desserts which are my weakness. She learned how to make pumpkin cake recipe in a roll and every year in the fall she makes it. To her it is an easy dessert recipe because she always makes several at a time and is a pro at it. Of course, she brings one to us. She says it can be one of the frozen dessert recipes, but do you think it would ever make it to the freezer. Not in our house! I am sorry to say that we can devour one very quickly.

When Nadine learned how to make pumpkin cake recipes she used canned pumpkin. She says it comes from Libby’s can pumpkin, but she has changed it a little. The pumpkin cake recipe that Nadine uses is below.  I am grateful to her for sharing it with us. It is great for this time of the year. I can’t wait for mine to come to the door!


how to make pumpkin cakeHow to Make Pumpkin Cake Recipe in a Roll
  • Powdered sugar
  • ¾ Cup all purpose flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon ground cinnamon
  • ¼ Teaspoon salt
  • 3 Large eggs
  • 1 Cup granulated sugar
  • 2/3 Cup Libby’s pure pumpkin


  • 8 Ounces soft cream cheese
  • 1 Cup sifted powder sugar
  • 6 Tablespoons soft butter
  • 1 Teaspoon vanilla extract
  • Powdered sugar

Preheat oven to 375 degrees.

Grease a 15x10 inch jellyroll pan; line with wax paper; grease and flour wax paper.

Sprinkle a thin cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon and salt in a small bowl.

Beat eggs and sugar in a large mixing bowl until thick; beat in pumpkin.

Spread evenly into prepared pan.

Bake in oven for 13 to 15 minutes or until top of cake springs back when touched.

Immediately loosen edges of cake and turn onto sugar prepared kitchen towel.

warm pumpkin cakeWarm Cake Turned Over on Kitchen Towel with Powdered Sugar

Roll up pumpkin cake and towel together starting at the narrow end; Cool on rack.

rolling the pumpkin cakeRoll Cake Up in Towel
rolling the pumpkin cakeSet on Cooling Rack

Mix filling: Beat cream cheese, sugar, butter and vanilla in a small mixing bowl until smooth and creamy.

Carefully unroll cooled cake and spread with the cream cheese mixture.

spreading filling on unrolled pumpkin cakeSpread Filling on Unrolled Cake

Reroll cake without the towel; wrap in plastic wrap and refrigerate for at least 1 hour.

rolling cake with filling insideGently Reroll


  • Oil for deep frying
  • 1 ½ Cups flour
  • 1/3 Cup sugar
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ¼ Teaspoon cinnamon
  • ¼ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • ½ Cup canned pumpkin
  • ¼ Cup milk
  • 2 Tablespoons oil
  • ½ Teaspoon vanilla
  • 1 Egg
  • ½ Cup sugar
  • 1 Teaspoon cinnamon

Heat 3 to 4 inches of cooking oil in deep fryer or large heavy pan to 375F degrees.
Measure flour, 1/3 cup sugar, baking powder, salt, ¼ teaspoon cinnamon, ginger and nutmeg in bowl and blend.
In small bowl combine pumpkin, milk, oil, vanilla and egg; blend.
Add pumpkin mixture to flour mixture; stir just until moistened.
Drop by teaspoonfuls into hot oil a few at a time; fry 1 to 1 ½ minutes on both sides until golden.
Remove and drain on paper towels.
Combine and mix ½ cup sugar and 1 teaspoon cinnamon; roll warm donuts in mixture.


This is how to make pumpkin cake recipe with a delicious sauce.

Gingerbread recipe:

  • 2 ¼ Cups flour
  • ½ Cup sugar
  • 2/3 Cup butter
  • ¾ cup chopped pecans
  • 1 Teaspoon baking soda
  • 1 ½ Teaspoons ginger
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon salt
  • ¼ Teaspoon cloves
  • ¾ Cup buttermilk
  • ½ Cup molasses
  • ½ Cup canned pumpkin
  • 1 Egg

Caramel sauce recipe:

  • ½ Cup butter
  • 1 ¼ Cups firmly packed brown sugar
  • 2 Tablespoons light corn syrup
  • ½ Cup whipping cream

Preheat oven to 350F degrees.
Measure flour and sugar into mixing bowl; cut in butter with pastry cutter until crumbly.
Stir in pecans; press 1 ¼ cups of mixture in bottom of ungreased 9 inch square pan.
To remaining crumb mixture add remaining gingerbread ingredients and blend.
Pour mixture over crust lined pan; bake 40 to 50 minutes or until pick comes out clean
To make sauce melt butter in saucepan; stir in brown sugar and corn syrup.
Bring to a boil; stir about 1 minute until sugar dissolves.
Stir in whipping cream and return to boil stirring constantly.
Remove from heat and serve over warm gingerbread.


This is how to make pumpkin cake with fresh apples.

  • ½ Cup softened butter
  • 1 ½ Cups sugar
  • 2 Eggs
  • 1 Teaspoon vanilla extract
  • 1 ½ Cups peeled cored and diced apples
  • 1 Cup canned pumpkin
  • 2 Cups flour
  • 1 Teaspoon baking powder
  • ¾ Teaspoon baking soda
  • ½ Teaspoon salt
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon cloves
  • ¼ Teaspoon ginger
  • 2 Teaspoons grated orange peel
  • Powdered sugar

Preheat oven to 350F degrees.
In a large mixing bowl cream the butter and sugar; add eggs and vanilla and blend until smooth.
Stir in the apples and pumpkin; blend in dry ingredients.
Turn batter into a 9 inch greased and floured Bundt cake pan.
Bake 55 to 60 minutes.
Cool 10 minutes in pan then remove from pan and cool completely on rack.
Sift powdered sugar over the top.


learn how to make pumpkin cake recipe as a pound cake; it is dense, moist and delicious.

  • 1 Cup melted butter
  • 2 Cups sugar
  • 2 ½ Cups canned pumpkin
  • 4 Large eggs at room temperature
  • 3 Cups flour
  • ¼ Teaspoon salt
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • ½ Teaspoon freshly grated nutmeg
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla extract


  • 1 ½ Cups cold whipping cream
  • 1/3 Cup orange juice concentrate
  • 1 Tablespoon powdered sugar
  • ½ Cup chopped nuts

Cream butter and sugar; add pumpkin and beat until light and fluffy.
Add eggs one at a time beating well after each.
Combine dry ingredients and slowly add to creamed mixture; blend in vanilla.
Pour into greased and floured Bundt cake pan.
Bake in preheated oven at 350F degrees about 90 minutes or until pick comes out clean.
Cool cake in pan about 20 minutes before removing.
Whip up topping and serve on warm cake and top with chopped nuts.
To make topping whip cream until stiff; mix in orange concentrate and powdered sugar.