Pumpkin Pie Cake Recipe

Name: Pumpkin Pie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; ½ cup packed brown sugar; ¼ cup canola oil; ½ cup egg substitute; 2 large eggs; 1 (15 ounce) can pumpkin; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; ½ teaspoon salt

Servings: persons

1 cup granulated sugar
½ cup packed brown sugar
¼ cup canola oil
½ cup egg substitute
2 large eggs
1 (15 ounce) can pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt

1
Preheat oven to 350F.
2
Spray 2, 8-inch round cake pans with Flour Pam.
3
Combine granulated sugar, brown sugar and oil in a large bowl and beat with a mixer at medium speed for 2 minutes or until well blended.
4
Add egg substitute and eggs; beating until well blended.
5
Add pumpkin, blending well.
6
Combine flour, baking powder, soda, spice and salt in medium bowl.
7
Gradually add flour mixture to pumpkin mixture, beating until just blended.
8
Spoon batter into prepared pans.
9
Bake at 350F for 30 minutes or until a wooden pick inserted in the center comes out clean.
10
Cool in pans on a wire rack for 10 minutes then remove cakes from pans and cool completely on wire rack.
11
Frost with Pumpkin Pie Cake Frosting (recipe #263354).

765

kcal

Calories

Fat

124

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 11 ingredients. The key ingredients include: 1 cup granulated sugar, ½ cup packed brown sugar, ¼ cup canola oil, ½ cup egg substitute, and more.

Yes, Pumpkin Pie 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.

Pumpkin Pie Cake

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