Pumpkin Ginger Cake
Delight in the warm, comforting flavors of fall with our Pumpkin Ginger Cake, a moist and spiced dessert that’s perfect for any occasion. This easy-to-make cake combines earthy pumpkin purée with the zesty kick of fresh and ground ginger, while cinnamon and nutmeg round out the seasonal flavor profile. With just 20 minutes of prep and a luscious texture thanks to rich brown sugar and vegetable oil, this sheet cake bakes up beautifully in under an hour. Serve it dusted with powdered sugar for an elegant touch or pair it with whipped cream for an extra indulgence. Whether you’re hosting a harvest gathering or simply craving a sweet treat, this pumpkin and ginger dessert is sure to wow your guests and elevate any autumn table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1.5 cups Pumpkin purée (unsweetened)
- 0.75 cup Vegetable oil
- 1 cup Granulated sugar
- 0.75 cup Packed brown sugar
- 3 large Eggs
- 1.5 tablespoons Fresh grated ginger
- 2 teaspoons Vanilla extract
- 0.25 cup Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin purée, vegetable oil, granulated sugar, and brown sugar. Whisk until smooth and fully incorporated.
Add the eggs, one at a time, to the wet mixture, beating well after each addition. Stir in the fresh grated ginger and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in 2-3 additions, stirring gently with a spatula until just combined. Avoid overmixing to ensure a tender crumb.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
4426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 683.4 g | 249% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 418.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 418 mg | 32% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2345 mg | 50% | |
*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.
