PUMPKIN CHIFFON CAKE
I had this cake a couple of years ago, and it was so good, it has stuck in my mind. This cake is so very moist and delicious. It is my family's choice for the holidays instead of pumpkin pie.
Provided by nickie409
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Bottom layer: Combine all ingredients in a bowl; mix well.
- Pour into 9x13 greased and floured pan and set aside.
- Top layer: Combine all ingredients in a bowl; mix well.
- Carefully pour over bottom layer, spreading evenly all around.
- Bake in 350F oven for 1 hour.
- Turn heat down to 300°F, bake for 1/2 hour longer.
- As soon as cake is out, loosen sides with knife.
- Pour melted butter or margarine over entire cake.
- Cool for about 40 minutes on wire rack.
- Cut with knife, turn over onto foil lined cookie sheet.
- Serve.
Nutrition Facts : Calories 604.7, Fat 36.3, SaturatedFat 10.6, Cholesterol 138, Sodium 722.5, Carbohydrate 63.8, Fiber 0.8, Sugar 43.4, Protein 8
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Tammy Jacks
[email protected]This cake was a bit too dense for my liking. I think I would use a different recipe next time.
Rosa Liz Gonzalez
[email protected]I found this cake to be too sweet. I would reduce the amount of sugar next time.
PAKISTAN HISTORY
[email protected]This cake was a bit dry for my taste. I think I would add more pumpkin puree or oil next time.
Kamal Kc
[email protected]I've made this cake several times now, and it always turns out perfectly. It's my go-to recipe for pumpkin chiffon cake.
Hasan Mi
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so light and fluffy, and the pumpkin flavor is perfect.
Md parves Ali
[email protected]I made this cake for my daughter's birthday, and she loved it! It was the perfect combination of sweet and fluffy.
Guadalupe Resendiz
[email protected]I'm allergic to nuts, so I was thrilled to find a pumpkin chiffon cake recipe that didn't contain any. It was delicious!
Goolam Ebrahim
[email protected]This cake is the perfect way to use up leftover pumpkin puree. It's also a great make-ahead dessert.
Mahmood Mahfouz
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved it, and they couldn't believe it was gluten-free.
Sama Khaled
[email protected]This was my first time making a chiffon cake, and I'm so glad I chose this recipe. It was so easy to follow, and the cake turned out beautifully. It was light, airy, and full of pumpkin flavor.
Hamza sanaullah Hamza sanaullah
[email protected]This cake is a must-try for any pumpkin lover! It's moist, fluffy, and flavorful. I highly recommend it.
Sherneen Welsh
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect fall dessert.
gavin Blundell
[email protected]This is my new favorite pumpkin chiffon cake recipe! It's so easy to make, and it always turns out perfect. I love that it's not too sweet, and the cream cheese frosting is the perfect finishing touch.
Islamic info hub
[email protected]I'm not a huge fan of pumpkin, but this cake was amazing! The pumpkin flavor was subtle, and the cake was so light and fluffy. I'll definitely be making this again.
Nura Lawan Muhammad
[email protected]This cake was a hit at my Thanksgiving dinner! Everyone loved it, and they couldn't believe it was homemade. I'll definitely be making this again.
Birendra Sah
[email protected]I was skeptical about making a pumpkin chiffon cake, but I'm so glad I did! It was surprisingly easy to make, and it turned out delicious. The cake was moist and flavorful, and the cream cheese frosting was the perfect complement.
Fitim Topalli
[email protected]This is *the* pumpkin chiffon cake recipe! I've tried many others, but this one always turns out perfect. It's light, fluffy, and moist, with a delicate pumpkin flavor. I love that it's not too sweet, so I can enjoy it without feeling guilty.