Duquette's Pumpkin Cake Recipe

Name: Duquette's Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned 100% pumpkin; ¾ cup packed brown sugar; ¾ cup white sugar; 3 large eggs; ½ cup vegetable oil; 2 teaspoons cinnamon; 1 teaspoon baking powder; nutmeg, to taste; salt, to taste; ½ teaspoon clove; ¼ teaspoon ground cloves; 1 ¾ cups flour

Servings: persons

1 cup canned 100% pumpkin
¾ cup packed brown sugar
¾ cup white sugar
3 large eggs
½ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking powder
nutmeg, to taste
salt, to taste
½ teaspoon clove
¼ teaspoon ground cloves
1 ¾ cups flour

1
Spray or line bottoms of pans.
2
Place pumpkin and sugars in large bowl.
3
Whisk until sugar dissolves.
4
Add remaining ingredients except flour; whisk until well blended.
5
Stir in flour just until mixed.
6
Divide batter into the 3 pans; about 1 1/4 cup each.
7
Stagger pans on oven rack and bake in 350 oven 25 - 30 minute until top springs back when center of cake gently pressed.
8
Cool in pans 10 minute; cool completely.
9
To frost put 1 cake layer on serving plate.
10
Spread with about 3/4 cup frosting.
11
Repeat twice.

873

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup canned 100% pumpkin, ¾ cup packed brown sugar, ¾ cup white sugar, 3 large eggs, and more.

Yes, Duquette's Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Duquette's Pumpkin Cake

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