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.
Pumpkin Cake
-
PREP TIME30 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs
-
SERVING14 People
-
VIEWS3.1K
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
-
Carbohydrate47 g
-
Cholesterol53 mg
-
Fiber2 g
-
Protein5 g
-
Saturated Fat4 g
-
Sodium404 mg
-
Sugar30 g
-
Fat27 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan. (5 minutes)
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)
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)
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)
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)
06 Step
Recipe View Gently fold in the chopped walnuts, distributing them evenly throughout the batter. (2 minutes)
07 Step
Recipe View Pour the batter into the prepared sheet pan and spread evenly. (2 minutes)
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)
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)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lillie Lowe
Sep 9, 2024I made this for a potluck, and it was gone in minutes!
Alisha Walsh
Aug 4, 2024This cake is so easy to make, and it always turns out perfectly!
Duncan Stehr
Aug 4, 2024I used maple syrup instead of white sugar, and it gave the cake a lovely caramel flavor.
Christine Sipes
Apr 20, 2024Doubled the recipe for a larger crowd, worked perfectly!
Crystal Johnson
Mar 31, 2024The walnuts add a nice crunch to the cake. I might try pecans next time.
Arch Morar
Aug 21, 2023I frosted the cake with a simple cream cheese frosting, and it was the perfect complement to the pumpkin flavor.
Brian Vonrueden
Mar 2, 2022I added a pinch of nutmeg to the batter for an extra layer of flavor - delicious!
Delaney Halvorson
Jan 31, 2022My kids loved helping me make this cake. It's a great family activity.
Hillard Orn
Sep 27, 2021Be careful not to overbake the cake, or it will be dry.