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Pumpkin Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 15 oz can pumpkin puree
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar

Instructions
 

  • Preheat the oven to 350°F. Grease a 12-cup Bundt pan.
  • In a large bowl, whisk together flour, baking soda, salt, and spices.
  • In another bowl, mix pumpkin puree, oil, eggs, and sugars until smooth.
  • Add wet ingredients to dry ingredients and mix just until combined.
  • Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

This recipe was developed using weight measurments, not volume. I cannot speak to the results you will get using cups, but I’m pretty sure you’ll be just fine! That said, I highly recommend getting a scale for baking. They’re cheap!
Keyword cake, coffee, pumpkin
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