Easy Persimmon Cake Recipe


Easy Persimmon Cake Recipe

How to Make Easy Persimmon Cake

Whip up a sweet serving of persimmon cake for your next fall dinner party! They’re studded with walnuts for added crunch to the smooth cake.

Prep: 10 mins
Cool: 2 hrs 10 mins
Cook: 55 mins
Total: 3 hrs 15 mins


  • 3 cups all-purpose flour, plus more for pan
  • 2 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1⁄2 tsp table salt
  • cups persimmon pulp, (from about 1½ pints of fresh persimmons)
  • cups vegetable oil
  • 1⁄2 cup salted butter, melted
  • 3 eggs, large, lightly beaten
  • 1 cup walnuts, chopped, lightly toasted
  • vegetable shortening, for greasing pan
  • powdered sugar


  1. Preheat oven to 325 degrees F.
  2. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
  3. Pour the batter into a greased and floured 10-inch Bundt pan.
  4. Bake in the preheated oven for 55 minutes to 1 hour and 5 minutes until a wooden pick inserted in center comes out clean.
  5. Transfer to a wire rack, then let cool for 10 minutes. Remove from the pan, then return the cake to the wire rack, and let cool completely for about 2 hours.
  6. Dust with powdered sugar, serve, and enjoy!


  • Sugar: 51g
  • :
  • Calcium: 117mg
  • Calories: 2981kcal
  • Carbohydrates: 103g
  • Cholesterol: 793mg
  • Fat: 288g
  • Fiber: 2g
  • Iron: 3mg
  • Monounsaturated Fat: 73g
  • Polyunsaturated Fat: 18g
  • Potassium: 222mg
  • Protein: 13g
  • Saturated Fat: 177g
  • Sodium: 5840mg
  • Trans Fat: 11g
  • Vitamin A: 8602IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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