Larry'S Pumpkin Cake
A moist and flavorful pumpkin cake with warm cinnamon and a hint of sweetness, perfect for fall gatherings or dessert tables, appealing to pumpkin lovers and dessert enthusiasts.
Ingredients
Instructions
- Preheat the oven and prepare a baking pan.
- In a large mixing bowl, combine sugar and oil.
- Add eggs one at a time, beating well after each addition.
- Stir in pumpkin, ensuring not to use pumpkin pie filling.
- In a separate bowl, whisk together flour, salt, cinnamon, and baking soda.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan.
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also replace half of the oil with unsweetened applesauce to make it a bit healthier. If you want a spicier cake, add a pinch of nutmeg or ginger. Make sure to sift the flour before measuring to avoid a dense cake.
Serving Suggestions
Serve this delightful pumpkin cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider topping with chopped nuts or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Larry'S Pumpkin Cake contains roughly 683 calories, with 7g protein, 69g carbohydrates, and 43g fat. It is a good source of protein (15% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 851mg per serving (37% 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 canned pumpkin for this recipe?
Yes, you can use canned pumpkin puree, but ensure it's pure pumpkin and not pumpkin pie filling. Canned pumpkin is convenient and saves time, making it a great option for this recipe.
How can I make this recipe gluten-free?
To make Larry's Pumpkin Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda is gluten-free, and you may need to adjust the baking time slightly.
Can I freeze the pumpkin cake?
Absolutely! You can freeze the pumpkin cake after it has cooled completely. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It will keep well in the freezer for up to three months. Thaw in the refrigerator before serving.
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).