Description

This Pumpkin Pie Cake is a moist, flavorful dessert that combines the warm spices and rich texture of pumpkin pie into a soft, spiced cake. Perfect for autumn gatherings or holiday celebrations, this cake features a blend of cinnamon, nutmeg, and pumpkin puree with a tender crumb, optionally enhanced with crunchy pecans and topped with whipped cream for an indulgent finish.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Wet Ingredients

1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pure pumpkin puree
1 teaspoon vanilla extract

Optional Ingredients

1 cup chopped pecans
Whipped cream for serving

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Cream Sugars and Oil: In a separate large bowl, blend the granulated sugar, brown sugar, and vegetable oil until the mixture is creamy and smooth, which helps incorporate air for a lighter cake.
Add Eggs: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure a smooth, emulsified batter.
Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract thoroughly until all the wet ingredients are combined evenly.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and tough cake texture. If desired, fold in the chopped pecans for a crunchy texture.
Fill Baking Dish: Pour the batter evenly into the prepared 9×13-inch pan and smooth the surface with a spatula for even baking.
Bake the Cake: Place the dish in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool further. Serve warm or at room temperature, optionally topped with whipped cream.

Notes

For a nut-free version, omit the chopped pecans.
Use canned pumpkin puree and not pumpkin pie filling for the best texture and flavor.
Make sure not to overmix the batter once the flour is added to keep the cake tender.
Whipped cream adds a nice creamy contrast to the spiced cake but is optional.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
To make this cake gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: Pumpkin pie cake, pumpkin dessert recipe, autumn cake, spiced cake, pumpkin puree cake