Description
Learn how to make delicious Pumpkin Pie Cake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 ¾ cups all-purpose flour (can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional, but adds depth)
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar (substitute with coconut sugar for a caramel note)
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or plain yogurt thinned with milk as a substitute)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan. I find that lining the pan with parchment paper makes cleanup a breeze, which is a lifesaver on busy weeknights.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mixing the dry spices thoroughly helps distribute the warmth evenly throughout the cake.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat these together until smooth and slightly thickened. I like to use a hand mixer for this step, but a whisk works just fine.
- Alternate adding the dry ingredients and buttermilk to the pumpkin mixture, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can lead to a denser cake, and trust me, I’ve learned that the hard way.
- Pour the batter into your prepared pan and smooth the top with a spatula. A little tip from my early cooking days: tapping the pan gently on the counter helps release air bubbles for an even crumb.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched. Keep a close eye in the last 5 minutes, as oven temperatures can vary.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This step is key to avoid any sogginess and makes slicing much easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Pie Cake, recipe, cooking, food
