Surprise Pumpkin Cake
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
  • ¼ - ½ cup turbinado sugar
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 14 tablespoons unsalted butter, room temperature
  • 2 cups light brown sugar
  • ½ cup sugar
  • 4 eggs
  • ½ cup heavy whipping cream
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 ounces Sahale snacks – nut blend – Valdosta pecan, chopped
  1. For the cake:
  2. Preheat the oven to 325°. Grease a 14 cup bundt pan and sprinkle all over with turbinado sugar. Set aside.
  3. Whisk together the flour, baking soda, salt and cinnamon. Set aside.
  4. Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl as needed. Add the eggs one at a time and mix until combined.
  5. Add in ½ of the dry ingredients followed by the cream, pumpkin puree and vanilla. Lastly, blend in the remaining dry ingredients.
  6. Transfer ½ of the batter to the prepared pan. Sprinkle the Sahale snack mix over the batter. Top with the remaining batter.
  7. Bake in a 325° oven for 50 minutes. Remove the pan from the oven and cool on a rack for 15 minutes. Flip the pan out onto another cooling rack and cool.
  8. Betsy's tidbits:
  9. I loved using the Sahale nut blend. However, it can easily be substituted for 4 ounces of whatever roasted nut/dried fruit combination you prefer.
Recipe by Desserts Required at