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What's Up Magazine

Harvest Pumpkin Cake

Sep 10, 2012 04:58PM ● 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.