Nothing fancy, just a simple, quick, delicious cake. I made his recipe for Thanksgiving and the whole thing was gone in an hour. It is very, very moist and perfect with a cup of coffee. I made a cream cheese frosting to put on it and it was wonderful. Several people told me the taste somewhat resembled a carrot cake.
Pumpkin Cake
Prep 30 m
Cook 30 m
Ready In 1 h
Ingredients:
- 2 cups white sugar
- 1 1/4 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts (optional)
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
—————-