Harvest Pumpkin Cake
Sep 10, 2012 04:58PM ● Published by Cate Reynolds
- 1 cup canned pumpkin puree
- ¾ cup firmly packed light brown sugar
- ¾ cup granulated white sugar3 large eggs
- ½ cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon baking soda
- 1 ¾ cup flour
Preheat the oven to 350 degrees. Prepare a 9x11 baking ban or three 8-inch round cake pans with nonstick spray. Line the bottom of the pan with wax paper.
Combine the pumpkin and sugar in a large bowl and mix thoroughly. Add the remaining ingredients, except for the flour, and mix until it's well-blended. Add the flour and stir until just mixed. Spoon the batter into the pan(s), and smooth the top.
Bake the cake for 25 to 30 minutes (for a round cake) or 30-35 minutes (for a sheet cake), until it's golden and the top springs back when gently pressed. Allow the cake to cool completely.