So, I made this pumpkin cake back in November for Thanksgiving. This year we had a sit down dinner with about 12 guests. I should probably reserved more details on what I did for Thanksgiving dinner for another post. Ana, my friend from work and I were discussing the Thanksgiving menu and after some googling, we both made this for Thanskgiving. I think both our guests enjoyed this super moist pumpkin cake.
The original recipe extracted from www.allrecipes.com. My recipe has been modified slightly using the spices I have.
PUMPKIN CAKE RECIPE
- 2 Cups Granulated Sugar
- 1 1/4 Cups Vegetable Oil
- 1 Tsp Vanilla Extract
- 2 Cups Pumpkin Puree
- 4 Large Eggs
- 2 Cups All-Purpose Flour
- 3 Tsps Baking Powder
- 2 Tsps Baking Soda
- 1/4 Tsp salt
- 2 Tsps Pumpkin Pie Spice
- 1/2 Tsp All Spice
- Powdered Sugar (Optional – for dusting)
Preheat oven to 350F. Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Dust with some powdered sugar just before serving if desired.
June’s Comments: I like using a bundt cake pan when I’m baking a cake that will not have any frosting on it. I feel that it makes the cake look a little special, and that extra dusting of powdered sugar gives the simple cake a little “oooh-aaahhh” effect.