Description
The best fall cake recipe! This easy autumn cake is incredibly moist, loaded with pumpkin spice, and topped with a decadent cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
4 large eggs
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices.
3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
4. Pour the wet pumpkin mixture into the dry ingredients. Mix with a spatula or on low speed with an electric mixer until just combined. Do not overmix.
5. Pour the batter into the prepared 9×13 inch pan and spread evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack before frosting with cream cheese frosting.
Notes
Make sure you use 100% pumpkin puree, not pumpkin pie filling.
You can substitute the individual spices with 4 teaspoons of pumpkin pie spice.
This cake is even moister the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 33g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg