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Pumpkin Cake Recipe

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


  • 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)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. 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 12x18 inch pan.
  3. 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.


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