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Pumpkin Cake Recipe With Real Pumpkin

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10 Scary Easy Halloween Cupcake Ideas Savvy Honey
10 Scary Easy Halloween Cupcake Ideas Savvy Honey from savvyhoney.com

Ingredients

This recipe for a delicious pumpkin cake with real pumpkin is sure to become a family favorite. To make this pumpkin cake, you will need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 15 ounces canned pumpkin puree

Instructions

To make the pumpkin cake, preheat your oven to 350°F. Grease and flour a 9x13-inch baking pan and set aside.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In a large bowl, beat together the sugar, oil and eggs until well combined. Add the pumpkin puree and mix until fully incorporated. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before serving.

Serving Suggestions

This pumpkin cake is delicious on its own, but you can also dress it up with a few simple toppings. Try serving it with a dollop of homemade whipped cream, a sprinkle of cinnamon or a drizzle of caramel sauce. You could also top it with a layer of cream cheese frosting for an extra special treat.

Storage Tips

This pumpkin cake can be stored in an airtight container at room temperature for up to four days. If you'd like to keep it fresh for longer, you can store it in the refrigerator for up to one week. If you'd like to freeze the cake, be sure to wrap it tightly in plastic wrap first.

Nutrition

This pumpkin cake is packed with nutrition. Each serving contains:

  • 290 calories
  • 15g fat
  • 43g carbohydrates
  • 3g protein
  • 2g fiber
  • 2g sugar

This pumpkin cake is also a good source of Vitamin A, Iron and Calcium.

Healthy Swaps

If you're looking for a healthier version of this pumpkin cake, you can make a few simple swaps. Instead of using all-purpose flour, try using whole wheat flour. You can also substitute the vegetable oil with applesauce, or use half and half. For a lower sugar option, try using coconut sugar or honey in place of the granulated sugar.

Variations

This recipe is really versatile, so you can get creative with your variations. Try adding some chopped nuts, shredded coconut or dried fruit to the batter. You can also add a layer of cream cheese frosting or a streusel topping before baking. Or, try adding a few tablespoons of cocoa powder to the batter for a rich and chocolaty pumpkin cake.


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