Description
A cozy slice of fall magic, this Moist Pumpkin Cake is perfect for gatherings or a treat with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan by greasing it with oil or butter.
- Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
- Combine the wet ingredients in another bowl: beat the eggs, and then mix in sugar, pumpkin puree, oil, and vanilla extract until smooth.
- Incorporate the dry mix into the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Add the topping by mixing sugar and cinnamon, then sprinkle over the batter.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake for 10 minutes before transferring to a wire rack.
- Serve cooled with whipped cream or ice cream.
Notes
Dust with powdered sugar or additional cinnamon for presentation. Consider cream cheese frosting for an even more decadent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin cake, fall dessert, autumn recipe, baking, moist cake