Cleo'S Pumpkin Cake
A moist, flavorful pumpkin cake with warm cinnamon and spices, perfect for fall gatherings or a cozy dessert that appeals to all ages.
Ingredients
Instructions
- Sift together the flour, salt, soda, and cinnamon.
- Add oil, eggs, sugar, and pumpkin to the flour mixture.
- Mix well until smooth.
- Pour into a sheet pan and bake at 350°F for 45 minutes.
Tips & Substitutions
For a lighter texture, consider replacing half of the oil with unsweetened applesauce. If you want to enhance the flavor, add a teaspoon of nutmeg or ginger to the spice mixture. Make sure to drain the pumpkin well to avoid excess moisture, which can alter the cake's texture. Using a sheet pan helps achieve an even bake, ensuring a moist and flavorful cake.
Serving Suggestions
This pumpkin cake is delightful on its own, but you can elevate it by topping it with a layer of Wilton Buttercream Icing or a dollop of whipped cream. Serve it alongside a scoop of vanilla ice cream for a comforting dessert. It pairs beautifully with Alice Rettke's Christmas Fudge for a festive treat, or enjoy it with a hot cup of coffee or tea.
Storage & Reheating
Allow the cake to cool completely before storing. Keep it in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months. To reheat, simply microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cleo'S Pumpkin Cake contains roughly 353 calories, with 9g protein, 79g carbohydrates, and 2g fat. It is an excellent source of vitamin A (104% of the Daily Value), vitamin C (54% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2059mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. Drain any excess moisture to prevent the cake from becoming too wet. Fresh pumpkin can add a richer flavor, but requires more preparation time compared to canned pumpkin.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, a flax egg made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also work well, helping to maintain moisture in the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached. The edges should also pull away slightly from the sides of the pan. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).