Pumpkin Cake

4.8
(1,026)

This delicious pumpkin cake is baked in a sheet pan. It's lightly spiced, very moist, and great for potlucks. When cool, top with your favorite cream cheese frosting.

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140
140
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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
14
Yield:
1 12x18-inch pan

Ingredients

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon salt

  • 2 cups white sugar

  • 1 ¼ cups vegetable oil

  • 2 cups canned pumpkin

  • 1 teaspoon vanilla extract

  • 4 eggs

  • 1 cup chopped walnuts (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.

  2. Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.

  3. Beat sugar and oil together in a large bowl with an electric mixer until smooth. Blend in pumpkin and vanilla, then beat in eggs one at a time. Gradually beat in flour mixture until just combined. Stir in walnuts; spread batter into the prepared sheet pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.

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Nutrition Facts (per serving)

438 Calories
27g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 438
% Daily Value *
Total Fat 27g 34%
Saturated Fat 4g 18%
Cholesterol 53mg 18%
Sodium 404mg 18%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 5g
Vitamin C 2mg 8%
Calcium 104mg 8%
Iron 2mg 11%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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