Pumpkin Cake & Cream Cheese Frosting
Pumpkin Cake
| Level: Easy |
Total Time: 45 min |
Yield: 9 x 13 cake |
This recipe was provided as part of our Family Recipes Collection. I asked my family for their recipes and boy, did they deliver! Its been a favorite of our family as long as I can remember and I hope it becomes a go-to for you!
Pumpkin Cake
Print RecipeServings: 10 people
This cake is a delicious and moist autumn cake with just the right level of spice. Its wonderful with our cream cheese frosting which can be found here.
Equipment
- 1 9 x 13 pan
- hand mixer
Ingredients
- 1-2/3 Cup White Sugar
- 1 Cup Vegetable Oil
- 4 Large eggs
- 1-15 oz Can pumpkin puree not pumpkin pie filling
- 2 Cups All-Purpose Flour
- 2 teaspoons Baking powder
- 2 teaspoons Banking soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/8 teaspoon Cloves
Instructions
- Preheat oven to 350° F. Grease a 9 x 13 pan.
- In a large bowl with a hand mixer, mix together sugar, oil, and pumpkin until well combined.
- Add eggs and mix until smooth.
- In a separate small bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Slowly add dry ingredients to wet ingredients while mixing.
- Pour into a greased 9 x 13 pan. Bake for 30-35 minutes.
- Allow to cool completely before frosting.