Description
A delicious and moist Pumpkin Spice Delight Cake that captures the essence of fall with its warm spices and pumpkin flavor.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups 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
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. If using, fold in the walnuts and chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven 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.
Notes
- For a cream cheese frosting, beat together 8 oz of softened cream cheese, ½ cup of butter, and 4 cups of powdered sugar until smooth, then spread it over the cooled cake.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option, adding a nutty flavor to the cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg