Pumpkin Nut Cake

Cinnamon, ginger and pumpkin combine to create a warm, comforting classic.

  • PREPARATION TIME: 20 Minutes
  • COOKING TIME: 60-70 Minutes
  • YIELDS 12 servings


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1 can (about 15 ounces) pumpkin puree
  • 3/4 cup canola oil
  • 1 cup walnuts or pecans, toasted and chopped
  • Confectioners’ sugar
  • Ice cream
Pumpkin Nut Cake


  • Heat the oven to 350 degrees F. Lightly grease a 10-inch Bundt pan (12-cup capacity).
  • Sift together the flour, baking powder, baking soda and spices. Set aside.
  • In the bowl of an electric mixer equipped with a paddle, add the eggs. Beat at medium speed for 2 to 3 minutes. Add the sugars 1 tablespoon at a time over 6 to 7 minutes. Beat until the mixture is thick and pale. Add the pumpkin and beat for 1 minute. Pour in the oil in a slow, steady stream.
  • Reduce the speed to low. Add the flour mixture and mix until just incorporated. Fold in the walnuts. Pour the batter into the pan and bake for 60 to 70 minutes. Cool the cake for 10 to 15 minutes and remove from the pan. Sprinkle with the confectioners’ sugar. Serve with the ice cream, if desired.

To Toast Nuts: Place nuts on a cookie sheet in a single layer and bake in a preheated 350 degree F. oven for 7 to 9 minutes.