Polish Pumpkin Cake (Ciasto Dyniowe)

by Jan Vasil
Polish Pumpkin Cake (Ciasto Dyniowe)

Poland, with its rich culinary traditions, has a variety of cakes that have been passed down through generations. As autumn blankets the country in shades of red and gold, the humble pumpkin makes its way into numerous dishes, including the delightful Polish pumpkin cake.

This cake is moist, and flavorful, and carries with it the warmth of autumn spices. Perfect with a cup of tea or coffee, it’s a seasonal treat that’s easy to make and even easier to love.

Which pumpkin is best for cakes?

When it comes to baking, not all pumpkins are created equal. The best type of pumpkin for cakes is the Queensland Blue Pumpkins.

Here’s why:

  • Flavor: Queensland Blue Pumpkins have a naturally sweet and rich flavor, making them ideal for desserts. Unlike larger varieties which can be bland, sugar pumpkins pack a flavorful punch.
  • Texture: The flesh of sugar pumpkins is fine-grained and less fibrous, which results in a smoother pumpkin puree.
  • Moisture Content: These pumpkins have a lower water content than other varieties, ensuring that your cakes don’t turn out overly moist or soggy.

While canned pumpkin puree is a convenient option, if you’re going for fresh pumpkin, remember to choose sugar pumpkins. They’re typically smaller than carving pumpkins, with a deep orange color and smooth skin.

Why is my pumpkin cake too moist?

A pumpkin cake that’s too moist can be due to several factors:

  • Excess Pumpkin Puree: Adding too much pumpkin can make the cake overly wet. Always measure the puree accurately.
  • Incorrect Baking Time: Underbaking the cake can leave it too moist in the center. It’s essential to test the cake’s doneness with a toothpick or cake tester.
  • Variety of Pumpkin Used: As mentioned earlier, some pumpkins have a higher water content. If using fresh pumpkin, opt for sugar pumpkins.
  • Storage: Storing the cake while it’s still warm can trap steam, making it moister. Always allow the cake to cool completely before storing.

Why is my cake not fluffy?

A cake that isn’t fluffy or airy might be dense due to the following reasons:

  • Overmixing: Mixing the batter too much can develop the gluten in the flour, leading to a denser texture. Mix just until the ingredients are combined.
  • Old Baking Powder or Baking Soda: These leavening agents can lose their effectiveness over time. Ensure they’re fresh and not past their expiration date.
  • Improper Creaming: If the recipe calls for creaming butter and sugar, this step is crucial. The process traps air, which helps in making the cake fluffy. Ensure the butter is at room temperature and cream until the mixture is pale and fluffy.
  • Egg Incorporation: Eggs play a vital role in cake structure. If they’re cold or added all at once, they can cause the batter to curdle, affecting the cake’s texture. Always add eggs one at a time and at room temperature.
  • Oven Temperature: An oven that’s not properly calibrated or preheated can affect the cake’s rise. It’s a good idea to invest in an oven thermometer to ensure accurate temperatures.

By paying attention to these factors and refining your baking techniques, you can achieve a perfectly fluffy and moist pumpkin cake every time.

Polish Pumpkin Cake (Ciasto Dyniowe)

5 from 2 votes
Recipe by Jan Vasil


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  • 2 cups 2 pumpkin puree (fresh or canned)

  • 3 large 3 eggs

  • 1 cup 1 granulated sugar

  • 1/2 cup 1/2 vegetable oil or melted butter

  • 2 cups 2 all-purpose flour

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 2 tsp 2 ground cinnamon

  • 1/2 tsp 1/2 ground nutmeg

  • 1/4 tsp 1/4 ground cloves

  • 1/2 cup 1/2 chopped walnuts or pecans (optional)

  • Powdered sugar for dusting (optional)


  • Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, and oil/butter until smooth.
  • In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices.
  • Gradually fold the dry ingredients into the wet mixture until just combined.
  • If desired, fold in the chopped nuts.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack.
  • Once cooled, dust with powdered sugar if desired, slice, and serve.

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Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Simply roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth.

How can I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, it can last up to a week.

Can I add other mix-ins besides nuts?

Absolutely! Raisins, dried cranberries, or even chocolate chips can be a delicious addition.

What can I use if I don’t have all the spices listed?

You can use a pre-mixed pumpkin spice blend in place of the individual spices. Adjust the amount according to your preference.

Can this recipe be made gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is suitable for cakes.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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