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Easy Persimmon Cake Recipe

Easy Persimmon Cake Recipe

Photos of Easy Persimmon Cake Recipe


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
Want to share your experience making this easy persimmon cake recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum section!

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