Pumpkin Cake

Pumpkin Cake
  • PREP TIME
    30 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    14 People
  • VIEWS
    3.1K

Embrace the season with this exquisitely moist and tender pumpkin cake, baked to golden perfection in a sheet pan. Infused with warm spices and a hint of vanilla, it's the ideal treat for gatherings or a cozy afternoon indulgence. Prepare to be captivated by its irresistible aroma and melt-in-your-mouth texture.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    53 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    404 mg
  • Sugar
    30 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of the leavening agents and spices. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View In a separate large bowl, using an electric mixer, beat together the sugar and oil until smooth and well combined. (3 minutes)

Image Step 04
04 Step

Recipe View Blend in the pumpkin puree and vanilla extract until fully incorporated. Gradually beat in the eggs, one at a time, ensuring each egg is fully mixed in before adding the next. (5 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. (5 minutes)

Image Step 06
06 Step

Recipe View Gently fold in the chopped walnuts, distributing them evenly throughout the batter. (2 minutes)

Image Step 07
07 Step

Recipe View Pour the batter into the prepared sheet pan and spread evenly. (2 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. (30 minutes)

Image Step 09
09 Step

Recipe View Allow the cake to cool completely in the pan before frosting with your favorite cream cheese frosting or dusting with powdered sugar. (60 minutes)

For an even richer flavor, consider using pumpkin pie spice instead of just cinnamon.
To prevent the walnuts from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Dustin Dickinson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 1.0K Ratings)
Total Reviews: (9)
  • Lillie Lowe

    I made this for a potluck, and it was gone in minutes!

  • Alisha Walsh

    This cake is so easy to make, and it always turns out perfectly!

  • Duncan Stehr

    I used maple syrup instead of white sugar, and it gave the cake a lovely caramel flavor.

  • Christine Sipes

    Doubled the recipe for a larger crowd, worked perfectly!

  • Crystal Johnson

    The walnuts add a nice crunch to the cake. I might try pecans next time.

  • Arch Morar

    I frosted the cake with a simple cream cheese frosting, and it was the perfect complement to the pumpkin flavor.

  • Brian Vonrueden

    I added a pinch of nutmeg to the batter for an extra layer of flavor - delicious!

  • Delaney Halvorson

    My kids loved helping me make this cake. It's a great family activity.

  • Hillard Orn

    Be careful not to overbake the cake, or it will be dry.

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