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Pumpkin Cornmeal Cake

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Servings: Serves 9

Cook Time: 40 minutes

Prep Time: 15 minutes


13/4 cups all-purpose flour
1/2 cup yellow cornmeal
11/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
6 Tbsp. (3/4 stick) unsalted butter, at room temperature
2/3 cup light brown sugar, packed
1/2 cup sugar
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1 tsp. vanilla extract
confectioners' sugar, whipped cream, and fresh or frozen berries (optional garnish)


1. Preheat oven to 350 degrees F. Spray an 8 or 9-inch square baking pan with vegetable cooking spray.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, use an electric mixer on medium-high to beat butter and both sugars until creamy. Beat in eggs. Add pumpkin, buttermilk, and vanilla and beat until blended. With mixer on low speed, add in flour mixture, combining just until blended. Scrape batter into pan.
4. Bake until cake is golden and a cake tester inserted in the center comes out clean, about 35 to 40 minutes. If desired, dust with confectioners' sugar. Serve warm or at room temperature, cutting cake into 9 squares. If desired, top with whipped cream and fresh or frozen berries.
Source: Hannaford fresh Magazine, September - October 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 9
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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