Description
A straightforward recipe for a moist pumpkin cake.
Ingredients
Scale
- 1 15 oz can pumpkin puree
- 1 cup vegetable oil
- 3 large eggs
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the pumpkin puree, vegetable oil, and eggs until combined.
- Add the sugar to the wet ingredients and mix well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely before frosting, if desired.
Notes
- You can use a cream cheese frosting for this cake.
- For a stronger spice flavor, increase cinnamon to 1.5 teaspoons.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Keywords: pumpkin cake, spice cake, fall dessert, easy cake