Yummy Pumpkin Cake
Indulge in the comforting flavors of fall with this Yummy Pumpkin Cake, a moist and spiced treat that's perfect for any occasion. Featuring aromatic spices like cinnamon, nutmeg, and ginger, and enriched with the velvety texture of canned pumpkin purée, this cake strikes the perfect balance of sweet and savory. Prep is a breeze, taking just 20 minutes, and the result is a beautifully golden, tender cake baked to perfection in under an hour. Top it with a dusting of powdered sugar for an elegant finish, or enjoy it plain for a simple, rustic delight. Ideal for holiday gatherings, potlucks, or a cozy dessert at home, this 9x13-inch cake serves 12 and will have everyone coming back for seconds. With seasonal ingredients and warm spices, this pumpkin cake captures the essence of autumn in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until well blended.
In another large bowl, whisk together the pumpkin puree, vegetable oil, melted butter, eggs, and vanilla extract until smooth and evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or a wooden spoon until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 45-50 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 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Optionally, once the cake is fully cooled, dust the top with powdered sugar for a light and decorative touch.
Slice into squares and serve. Enjoy your delicious Yummy Pumpkin Cake!
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 616.5 g | 224% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 411.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 309 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1111 mg | 24% | |
*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.
