Description
A straightforward recipe for a moist pumpkin spice cake.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup water
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time. Stir in the pumpkin puree and water until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool completely before frosting, if desired.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- You can substitute applesauce for the vegetable oil for a lower fat version.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: pumpkin spice cake, fall dessert, easy cake, pumpkin dessert, spice cake