Best 3 Pumpkin Raisin Cake Recipes

Indulge in the delightful flavors of fall with our enticing Pumpkin Raisin Cake. This moist and tender cake is bursting with the warm spices of cinnamon, nutmeg, and ginger, perfectly complementing the natural sweetness of pumpkin and plump raisins. Each bite offers a harmonious blend of flavors and textures, making it an irresistible treat for any occasion. But that's not all! Along with the classic Pumpkin Raisin Cake recipe, we've also included variations to tantalize your taste buds. Discover the decadent Chocolate Pumpkin Raisin Cake, where rich cocoa powder enhances the pumpkin's earthy notes, resulting in a luxurious dessert that will satisfy any chocolate lover. For a delightful twist, try the Pumpkin Raisin Cake with Cream Cheese Frosting, where a creamy and tangy frosting elevates the cake's flavors to new heights. And if you're looking for a healthier option, our Gluten-Free Pumpkin Raisin Cake is a delightful alternative, offering the same delicious flavors without compromising on texture. With these diverse recipes, there's a perfect Pumpkin Raisin Cake for every palate and occasion. So, gather your ingredients and let's embark on a culinary journey that celebrates the quintessential flavors of fall.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN RAISIN CAKE

Pumpkin Raisin Cake image

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Steps:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

PUMPKIN RAISIN CAKE

PUMPKIN RAISIN CAKE image

Number Of Ingredients 16

Ingredients

4 eggs
2 Cups sugar
1 C vegetable oil
1 16 oz can pumpkin
2 Cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons baking powder
1 Cup raisins
1 Cup chopped Walnuts
Frosting
6 oz cream cheese softened
½ Cup plus 1 Tablespoon butter softened
1 & 1/2 teaspoon vanilla
3 cups confectioner's sugar

Steps:

Heat oven to 350 degrees. Grease and flour jelly roll pan. Beat eggs, sugar, oil & pumpkin together. Mix dry ingredients together. Add to wet ingredients and mix well. Add raisins and nuts. Pour batter in pan. Bake 20-25 minutes until light brown. Cool before frosting. Frosting Mix 1st three ingredients together with electric mixer. Add sugar and beat until smooth.

PUMPKIN RAISIN CAKE

Pumpkin Raisin Cake image

This cake is very moist and a delicious way to sneak in a little extra fiber in your diet.

Provided by Grace Pulley

Categories Cakes

Time 1h

Number Of Ingredients 12

Ingredients

2 c all purpose flour
2 c sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs
16 oz. can(s) can pumpkin
3/4 c canola oil
2 c all-bran cereal
1 c chopped pecans
1 c raisins

Steps:

1. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda,and salt in a bowl and set aside. Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins.
2. Pour into a greased Bundt pan. Bake at 350 degrees for 60-65 minutes or until cake tests done. Cool in pan for 10 minutes before removing to wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Tips:

For a richer flavor, use dark brown sugar instead of granulated sugar.
If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
Be sure to use canned pumpkin, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added to it.
If you want a moister cake, add an extra 1/2 cup of pumpkin puree.
For a crunchier topping, sprinkle some chopped walnuts or pecans over the cake before baking.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This pumpkin raisin cake is a delicious and easy-to-make fall treat. It is perfect for breakfast, lunch, or a snack. The cake is moist and flavorful, with a sweet and spicy glaze. The raisins add a chewy texture and a pop of sweetness. This cake is sure to be a hit with everyone who tries it!