Description
A moist and flavorful pumpkin cake perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, beat eggs, pumpkin puree, oil, and water.
- Pour wet ingredients into dry ingredients. Mix until just combined.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Use fresh pumpkin puree for best results.
- Store leftovers in an airtight container for up to 3 days.
- Top with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin cake, fall dessert, easy baking