In the current study pumpkin flour was prepared from Cucurbita moschata and
physichochemical characteristics of cake by utilizing pumpkin and wheat flour blends with the percentage of 5, 10 and 15 were studied. Pumpkin flour was produced from mature pumpkin. The content of moisture was higher (73.37%) in raw pumpkin than in flour but the content of protein (7.62%), fat (1.4%), ash (4.96%), carbohydrate (76.30%) and β carotene (7.5%) was higher in pumpkin flour. It was observed that increasing the percentage of pumpkin flour has a significant effect on the physico-chemical and sensory attributes of cake. The content of moisture, ash and protein were increased whereas fat and carbohydrate decreased with increasing the addition of pumpkin flour was also found. The deep brown color with slightly tough crumb and slightly rough crust was found in 15 % pumpkin blended cake and cake prepared with 10% pumpkin flour were more acceptable among the panelist regarding taste, texture, color and overall acceptability.