Description
This dense, flavorful pumpkin spice cake is the quintessential autumn dessert. By utilizing a precise ratio of pumpkin puree to dry ingredients, this cake achieves a perfect, velvety crumb that is never soggy. The deep flavor profile, achieved through a blend of brown sugar and freshly ground spices, ensures a memorable treat for any holiday gathering or cozy afternoon tea. It is a reliable, scratch-made recipe that balances earthy sweetness with warm, aromatic spices.
Ingredients
2 cups all-purpose flour
1 can (15 oz) 100% pumpkin puree
1.5 cups brown sugar, packed
1 cup vegetable oil
4 large eggs, room temperature
2 tsp baking powder
3 tsp pumpkin spice
1 tsp pure vanilla extract
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard Bundt or cake pan thoroughly.
Whisk the flour, baking powder, salt, and pumpkin spice together in a medium bowl until fully combined.
Beat the eggs and brown sugar in a large bowl until the mixture is pale and slightly frothy.
Add the vegetable oil, pumpkin puree, and vanilla extract to the wet ingredients and stir until smooth.
Fold the dry ingredients into the wet mixture using a rubber spatula just until the flour streaks disappear.
Pour the batter into the prepared pan and smooth the top.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling. For the best flavor, use fresh pumpkin spice blends. Store the cake in an airtight container at room temperature for up to three days.
- Prep Time: 20
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
