Introduction
Indulge in the delightful flavors of fall with a scrumptious pumpkin cake that will leave your taste buds craving for more. This Yummy Easy Better-Than-Fall Pumpkin Cake recipe is a perfect treat for the autumn season, combining the warm essence of pumpkin with a moist and fluffy cake texture. Whether you’re hosting a fall gathering, celebrating a special occasion, or simply craving a cozy dessert, this pumpkin cake is sure to impress.
Ingredients
To create this delectable Yummy Easy Better-Than-Fall Pumpkin Cake, you will need the following ingredients:
1. 2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon ground nutmeg
6. 1/4 teaspoon ground cloves
7. 1/2 teaspoon salt
8. 1 cup pumpkin puree
9. 1 cup granulated sugar
10. 1/2 cup brown sugar
11. 1/2 cup vegetable oil
12. 2 large eggs
13. 1 teaspoon vanilla extract
14. 1/2 cup milk
Steps
Follow these simple steps to create the perfect Yummy Easy Better-Than-Fall Pumpkin Cake:
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving. Optionally, top with cream cheese frosting or a dusting of powdered sugar.
Variations
Get creative with your Yummy Easy Better-Than-Fall Pumpkin Cake by trying out these variations:
1. Add chopped nuts such as pecans or walnuts to the batter for added crunch.
2. Mix in chocolate chips or raisins for a delightful twist on the classic pumpkin flavor.
3. Experiment with different spices like ginger or allspice to customize the cake to your taste preferences.
Tips
Here are some helpful tips to ensure your Yummy Easy Better-Than-Fall Pumpkin Cake turns out perfectly:
1. Use high-quality pumpkin puree for the best flavor and texture.
2. Do not overmix the batter to prevent a dense cake – mix until just combined.
3. Allow the cake to cool completely before frosting or serving to avoid melting the frosting.
4. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
With its rich pumpkin flavor, moist crumb, and irresistible aroma, this Yummy Easy Better-Than-Fall Pumpkin Cake is a must-try dessert for the autumn season. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe is sure to impress your family and friends. Enjoy a slice of this delicious pumpkin cake with a cup of coffee or tea for the perfect fall treat.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can certainly use fresh pumpkin puree in this recipe. Simply cook and puree fresh pumpkin until smooth.
Q: How can I make this recipe gluten-free?
A: To make this pumpkin cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Q: Can I freeze this pumpkin cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing for best results.
🤤🍂🎃 Yummy Easy Better-Than-Fall Pumpkin Cake
Indulge in the delightful flavors of fall with this scrumptious pumpkin cake that combines the warm essence of pumpkin with a moist and fluffy cake texture. Perfect for autumn gatherings, special occasions, or a cozy dessert.
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1/2 teaspoon salt
-
1 cup pumpkin puree
-
1 cup granulated sugar
-
1/2 cup brown sugar
-
1/2 cup vegetable oil
-
2 large eggs
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1 teaspoon vanilla extract
-
1/2 cup milk
Directions
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
-
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
-
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
-
Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until just combined.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool before serving. Optionally, top with cream cheese frosting or powdered sugar.
