Light Pumpkin Cake
Indulge in the cozy flavors of autumn with this Light Pumpkin Cake that’s perfectly spiced, delightfully moist, and wonderfully easy to make. Featuring wholesome pumpkin puree, a touch of unsweetened applesauce for a lighter twist, and warm notes of cinnamon and nutmeg, this cake is a guilt-free treat that doesn't skimp on flavor. With minimal prep time and a simple one-bowl mixing method, this recipe yields a soft, tender crumb that’s ideal for everyday snacking or holiday entertaining. Enjoy it plain, dusted with powdered sugar, or topped with a dollop of whipped cream for an irresistible seasonal dessert. Perfect for fall gatherings or a quick weeknight bake, this pumpkin cake is sure to become a family favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Pumpkin puree
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, applesauce, and vegetable oil. Mix well until smooth.
Add the eggs, one at a time, to the wet ingredients, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three batches, stirring gently after each addition until just combined. Be careful not to overmix to ensure a soft, fluffy texture.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Enjoy your light pumpkin cake plain or dusted with powdered sugar, or serve with a dollop of whipped cream!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 27.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
