Skip to main content

Print This Recipe

Pumpkin Cornmeal Cake

  • Servings:

    Serves 9 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    40 minutes


1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 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)
Pumpkin Cornmeal Cake


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 Facts
Servings Serves 9
Base Nutrients
Calories 330 kcal (17%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 5 g (25%)
Cholesterol 60 mg (20%)
Sodium 260 mg (11%)
Total Carbohydrates 56 g (19%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a