Easy Pumpkin Cake Recipe

Servings: 12 slices of cake Ingredients for Pumpkin Cake: 2 cups all-purpose flour, *see note on measuring 1 1/2 cups granulated sugar 1 tsp baking soda, sifted to get rid of lumps 2 tsp baking powder 2 tsp cinnamon 1/2 tsp fine sea salt 3 large eggs, room temp 1 cup oil, extra light olive oil, vegetable or corn oil will work 15 oz pumpkin puree, can Ingredients for Frosting: 8 oz cream cheese, room temp, cut into quarters 8 Tbsp unsalted butter butter, room temp 1 cup powdered sugar 2 tsp vanilla extract Pecans to decorate, optional


Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.


In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

Add wet ingredients to dry ingredients and whisk until smooth. 

Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean.

Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting. ENJOY