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Pumpkin Square Cake: Unleash Fall's Sweetest Delight!

A delicious and moist pumpkin square cake perfect for fall celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can 15 ounces pumpkin puree
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 15g

Notes

  • For a cream cheese frosting, mix 8 ounces of softened cream cheese with 1/2 cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Spread over cooled cake.
  • For a spiced variation, add 1/2 cup of chopped walnuts or pecans to the batter before baking.

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