Not Just for Fall Pumpkin Cake Recipe

Name: Not Just for Fall Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon nutmeg; ½ teaspoon ground ginger; ½ teaspoon ground cloves; 1 cup sugar; 1 (15 ounce) can pumpkin; ½ cup sour cream; ½ cup vegetable oil; 2 large eggs

Servings: persons

1 ¾ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup sugar
1 (15 ounce) can pumpkin
½ cup sour cream
½ cup vegetable oil
2 large eggs

1
Preheat oven to 350.
2
Coat an 8 inch cake pan with vegetable oil spray and set aside.
3
Whisk the flour, baking powder, salt, spices and sugar together in a large mixing bowl.
4
Make a large well in the center of the flour so that you can see the bottom of the bowl.
5
Scoop the pumpkin into the well, and use a spatula to make a well in the pumpkin.
6
Put the sour cream, vegetable oil and eggs into the center.
7
Whisk the batter from the inside out, first mixing together the soft ingredients, then slowly adding in the dry ingredients from the outside of the bowl.
8
When completely blended pour into the prepared pan.
9
Bake the cake on the middle rack for 35-45 minutes or until the cake is puffed and slightly cracked in the middle and browned at the edges, and a toothpick inserted into the center comes out clean.
10
Allow the cake to cool for about 10 minutes.
11
Run a knife around the outside edges of the pan and invert onto a cooling rack.
12
Once cooled, serve with your favorite chocolate sauce drizzled onto plate before placing cake in center.
13
Enjoy!

785

kcal

Calories

Fat

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 ¾ cups flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and more.

Yes, Not Just for Fall 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.

Not Just for Fall Pumpkin Cake

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