Description
This delicious pumpkin cake is perfect for fall and can be enjoyed with family and friends.
Ingredients
Scale
- 1 cup pumpkin puree (Make sure it’s fresh for best flavor.)
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 pieces eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (Increase for more spice flavor.)
- 1/2 tsp nutmeg (Increase for more spice flavor.)
- 1/4 tsp salt
- 1/2 cup chopped nuts (Optional, for added crunch.)
- 1/2 cup powdered sugar (For the icing.)
- 2 tbsp milk (Adjust for icing consistency.)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy release.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well-blended.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the nuts if using.
- 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 in the center comes out clean.
- While the cake is baking, prepare the icing by whisking together the powdered sugar and milk until smooth.
- Once the cake has cooled slightly, drizzle the icing over the top while it’s warm.
- Slice, serve, and enjoy with family!
Notes
- Adjust the milk for icing consistency to achieve your desired thickness.
- For a spicier flavor, increase the amount of cinnamon and nutmeg.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg