Description
A delightful and easy-to-make pumpkin spice cake that is perfect for fall and holiday gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
- This cake can be served plain or topped with cream cheese frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg