Description
A moist and flavorful cake that captures the essence of autumn with pumpkin and warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chopped walnuts and raisins.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature, optionally topped with whipped cream or cream cheese frosting.
Notes
- To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter or a pinch of cloves for an extra spice kick.
- For a healthier twist, substitute half of the vegetable oil with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg