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Pumpkin Cake

Print Recipe
Servings: 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.