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Ingredients
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- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/3 cup water
- 1 teaspoon vanilla extract
- Cream cheese frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, combine the sugar, vegetable oil, and eggs. Beat until well combined.
- Stir in the pumpkin puree, water, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting if desired.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a richer spice flavor, you can add an extra 1/4 teaspoon of each spice.
- This cake is delicious plain or with a simple dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg