Autumn Persimmon Cake

Yes, those persimmons just keep coming. Here’s an easy way to use them. This cake is moist, tasty and attractive. The persimmons give a little zing.

I used a Duncan Hines Spice cake mix, added persimmons and pecans, and topped the cake with a simple glaze.

Bundt cake - 1 - IMG_0259_1
1 box Duncan Hines Spice Cake Mix (18.5 oz)
2 eggs
3/4 cup ripe mashed persimmon pulp from peeled persimmons (about 2 persimmons)
1/4 cup oil
1 cup water
1 cup chopped pecans

Preheat oven to 350 degrees. Oil a 8 inch Bunt cake pan (same thing as 8 cup Bundt cake pan).

In bowl of mixer, add cake mix, eggs, persimmon, oil and water. Mix on low to blend, then medium speed for 2 minutes. Stir in chopped pecans. Pour into cake pan.

Bake 35 – 40 minutes. Cake should pull away from sides of pan and spring back on the top. A toothpick inserted into the cake should come out clean. (Check cake after 35 minutes).

Cool the cake 10 minutes in the pan and then invert on to cake platter. Cool completely and top with glaze.


1 cup confectioner’s sugar
1/2 tsp vanilla extract
2 Tbsp milk (or more)

Whisk confectioner’s sugar, vanilla and milk together until blended, smooth and silky. Add additional milk, a small spoon at a time, if glaze is too thick to drizzle. Drizzle over cake. (You might have some glaze left for another use.) Be careful not to add too much milk. When a cook’s spoon is lifted up, the glaze should stay on the spoon and come off in a slow stream. The glaze hardens quickly – do don’t delay in spreading it on the cake.


1 thought on “Autumn Persimmon Cake

  1. Pingback: Ciambella integrale ai cachi [Persimmon wholemeal bundt cake] | {LaCaccavella}

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