Description
A moist and flavorful pumpkin cake perfect for fall. Easy to make and delicious with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
- Mix in pumpkin puree.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Pour batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra spice, add 1/4 tsp ground cloves or ginger.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin cake, fall dessert, easy cake recipe