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
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- 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
Find it online: https://cookwhatmatters.com/pumpkin-spice-cake/
