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Pumpkin Cake I

4

0 min

Pumpkin Cake I

Pumpkin Cake I Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

517

Rating

4.00★ (307)

Cuisine

Author: Victoria Buriak
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Ingredients

  • vegetable oil: 1 cup
  • eggs: 3 piece
  • pumpkin puree: 1 can (15 ounce can)
  • vanilla extract: 1 tsp
  • ½ cups white sugar: 2 piece
  • ½ cups all-purpose flour: 2 piece
  • baking soda: 1 tsp
  • ground nutmeg: 1 tsp
  • ground allspice: 1 tsp
  • ground cinnamon: 1 tsp
  • ground cloves: 1 tsp
  • salt: 0.25 tsp
  • walnuts: 1 cup (chopped, optional)

Metric Conversion

Stages of cooking

Pumpkin Cake I Photo 21
Pumpkin Cake I Photo 32
Pumpkin Cake I Photo 43
Pumpkin Cake I Photo 54
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
    Pumpkin Cake I Photo 2
  2. Blend oil, beaten eggs, pumpkin and vanilla together.
    Pumpkin Cake I Photo 3
  3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
    Pumpkin Cake I Photo 4
  4. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
    Pumpkin Cake I Photo 5

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