To Die for Pumpkin Cake Recipe

Name: To Die for Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour (all purpose); 2 cups sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon nutmeg; ½ teaspoon salt; ½ teaspoon ground cloves; 1 cup oil (vegetable); 4 eggs; 1 (15 ounce) can pumpkin; ½ cup chopped nuts (optional); ½ cup raisins (optional)

Servings: persons

2 cups flour (all purpose)
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon ground cloves
1 cup oil (vegetable)
4 eggs
1 (15 ounce) can pumpkin
½ cup chopped nuts (optional)
½ cup raisins (optional)

1
(Add all dry ingredients together, mix well.
2
).
3
(Add eggs and oil, beat together.
4
).
5
(Fold in pumpkin.
6
).
7
(Add nuts and/or raisins, optional).
8
(Great for muffins, cupcakes, or traditional cake pans.
9
).
10
(Don't overbeat batter which makes cakes tough.
11
).
12
(Frost with cream cheese, vanilla or fluffy white icing.
13
).

1284

kcal

Calories

Fat

149

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 13 ingredients. The key ingredients include: 2 cups flour (all purpose), 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, To Die for 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.

To Die for Pumpkin Cake

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