Spiced Pumpkin Cake

My original intent for this post was that it would be a recipe for pumpkin BROWNIES (or blondies..whatever) but about a quarter of the way through whipping these up I realized that I was not going to end up with the dense, chewy, pumpkin-y brownies I was dreaming of but most likely, a cake.  And I was right.  I was definitely a little disappointed at first but got over it pretty quickly after my first bite.

It was probably one of the most moist pumpkin cakes I’ve ever had and so wonderfully spiced.  It’s good enough to stand on it’s own without frosting but would most certainly be even more awesome with a layer of cream cheese frosting or a dollop of homemade whipped cream.  I took it to a family function and didn’t bring any home, so that’s a good sign!  So, I suppose it worked out but I’m still on the hunt for the perfect pumpkin brownie recipe!

Enjoy!

Adapted from allrecipes.com

Spiced Pumpkin Cake
 
Ingredients
  • ¾ c. Vegetable Oil
  • 2 c. Sugar
  • 4 Eggs
  • 1, 15 oz. Can Solid Pack Pumpkin
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 T. Pumpkin Pie Spice
  • 2 t. Ground Cinnamon
  • 2 t. Baking Powder
  • 1 t. Baking Soda
  • ½ t. Salt
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In an electric mixer, beat oil and sugar. Add eggs and beat until incorporated. Beat in pumpkin and vanilla. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a medium bowl and beat into wet ingredients just until combined.
  3. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Notes
Serves 18. *I also put an 11 oz. bag of butterscotch chips in these but since they weren't thick like brownies, they all sunk to the bottom half of the cake. So, it's up to you if you want to add them or not.

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