Why this recipe Matters
To admit publicly the number of times that I baked and ate pumpkin cake last fall…
Actually.
I’d rather not say.
In my defense, several cans of pumpkin were about to expire in the pantry.
Clearly, I had to make cake.
I mean what were my choices?
Honestly.
I wasn’t going to eat it straight from the can.
Obviously, it needed flour, sugar, eggs and the spices of Autumn to bring it to life!
This Pumpkin Spice Cake was created after testing several different recipes. One thing that every recipe I made had in common, each, had several layers and icing.
I was looking for a simple recipe.
During my excessive pumpkin cake baking, my thoughts traveled back in time to my childhood home.
Suddenly, I pictured my Mom standing in the kitchen. I could smell sugar and spice and see her taking a metal cake pan out of the oven. Crocheted pot holders protecting her hands, she carefully set the baking pan onto a wire rack to cool.
Younger me, quickly rushed over to see what was in the pan.
Yep. I knew it.
It was spice cake.
Mom always made a Betty Crocker Spice Cake in the fall, but she didn’t always ice it. Often times she’d serve it with a dollop of cool whip or my favorite way…
Sprinkled with powdered sugar.
There she was, one hand holding the handle of a fine mesh strainer filled with powdered sugar. The other hand was lightly tapping the side of the stainer. I watched in wonderment as the sugar lightly fell over the cake like snow.
All of a sudden, it’s three plus decades later and I’m back in my own kitchen. The memory passes and it’s back to reality. My Mom is now seventy seven and the cake on my counter isn’t made of spice, it’s made of pumpkin. Yet, I have finished it just the same, with a light dusting of powdered sugar.
Just like Mom.
Prepare your Taste Buds
After food memories and recipe testing, let’s circle back to the pumpkin cake. This recipe for Pumpkin Spice Cake is delicious, soft and has a perfectly light texture. The canned pumpkin adds just the right amount of moisture. Subtle hints of nutmeg, cinnamon, and ginger will bring your senses to thoughts of pumpkin pie.
Not to mention, the recipe is so easy to make! With just one layer and no icing, you can whip one up quickly in a 9×13 inch baking pan. Finally, finish with a light dusting of powdered sugar just before serving. The sugar will enhance the flavors of the pumpkin and spice, and offer just a hint of sweetness. Plus, the sugars snowy contrast, allows the vibrant orange color of the cake to shine!
I highly recommend you bake this Pumpkin Spice Cake! Perhaps while it’s baking, you’ll find a moment to close your eyes and visit a moment or someone in a fond memory. Fall baking and cooking always brings with it memories of my Mom. Autumn is forever her favorite season, and therefore, her most beloved time of year. She loves the cooler weather, seeing the leaves transform in varieties of vibrant colors and fall baking.
Now, it’s my favorite season too.
Perhaps, because, it is the season I find her in my memories most.
(Thanks for the powdered sugar trick, Mom.)
AND Happy Fall Baking to all!
Love, Sara
Simple Ways to Serve This
For a simple fall dinner, start with a Mystic Blackberry Charmer, serve Creamy Loaded Potato Soup for the main course, and finish with a slice of this Pumpkin Spice Cake.
Pumpkin Spice Cake
This easy Pumpkin Spice Cake is soft, moist, and full of warm cinnamon, ginger, and nutmeg. Finished with a light dusting of powdered sugar, it’s a simple fall dessert that’s perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 15 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon table salt
- 3 large eggs, at room temperature
- 1 cup canola oil
- 1 3/4 cups pumpkin puree (15oz can)
- powdered sugar and/or whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a 9×13-inch baking pan with parchment paper and grease the sides.
- Combine the dry ingredients: In a medium bowl, sift together the dry ingredients.
- Whisk the wet ingredients: In a large bowl, whisk together the eggs, oil, and pumpkin purée.
- Make the batter: Add the dry ingredients to the wet ingredients and whisk just until smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 35–40 minutes. With the oven light on, begin checking for doneness around 30 minutes. The cake is done when it springs back lightly when touched or when a toothpick inserted in the center comes out clean.
- Cool and serve: Transfer the pan to a cooling rack and let the cake cool completely. Cut into small squares and serve with a dusting of powdered sugar or whipped cream.
Notes
- Do not sprinkle the powdered sugar on the cake ahead of serving. The cake will absorb the sugar, making it soggy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 215
- Sugar: 2.3 g
- Fat: 16.7 g
- Carbohydrates: 7.1 g
- Fiber: 2.6 g
- Protein: 10.5 g
Handy Hints
- Make it ahead: Bake the cake up to one day in advance. Wait to add the powdered sugar until just before serving so it doesn’t absorb into the cake and make the top damp.
- Use a powdered sugar shaker: I love using a Powdered Sugar Shaker for an even dusting. Mine is nearly 20 years old and I use it all the time for cakes, French toast, and pancakes. A fine-mesh strainer works just as well.
Your Table Matters
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