Pumpkin Strikes Back

It’s back! And just in time to quell your pumpkin cravings.

November is the perfect month to take advantage of this glorious orange gourd, in all of its delectable forms. We do have a perfectly pleasing pumpkin bundt cake in the dinnervine vault already, so why another? Well, pumpkin bread my friends, never gets old! I like to update old recipes from time-to-time, and felt like enhancing this one with a little more holiday spice. This updated version is moist and delicious—no icing needed. Like the original we will use canned pumpkin, and the usual baking line-up. Instead of doing a bundt cake, this time I used an 8×8 pan, but the bundt would be perfect too. This is really easy to make, and smells pretty fantastic in the oven. Even though I’ll be making pumpkin pies for Thanksgiving, I decided to bake this anyway—and you never can have too much of a good thing (though I might be feeling differently after the turkey coma Thursday).

Let’s preheat the oven and get started:

5 from 1 reviews
Pumpkin Spice Cake
Pumpkin and spice and everything nice for this classic pumpkin cake!
Serves: 8x8 cake
Prep time: 
Total time: 
What to get:
  • 3 cups flour, sifted
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 3 eggs
  • 1 cup canola oil
  • 1 tsp pure vanilla extract
  • 1 cup brown sugar
  • 1 cup white baker's sugar (finer granules)
  • 2 cups canned pumpkin (or a 15oz can will be okay)
  • 2 tsp freshly grated orange zest
What to do:
  1. Grease and flour an 8x8 baking pan (or other pan size okay) & preheat oven to 325 degrees.
  2. MIx together dry ingredients, sifting the flour, soda, powder, salt, cinnamon, ginger, cloves, nutmeg, together well.
  3. In bowl of an electric mixer, combine oil, sugars, orange zest, and canned pumpkin beating on medium low until combined well.
  4. To wet mix in mixer, add eggs one at a time, and vanilla, beating on medium for 1 minute.
  5. To the wet pumpkin mixture, gradually add dry mixture beating on medium low, until well combined (use a spatula to scrape down edges as you add dry ingredients).
  6. Use a spatula to transfer batter into baking pan, filling ¾ of way.
  7. Bake cake on 325 degrees for ~1 hour, but checking periodically until toothpick inserted in center is removed clean (depending on type of pan used, could take 45-1.5 hours).
  8. Cool cake in pan on wire rack for at least 20 minutes.
  9. Store leftovers covered at room temp for a couple of days, or in the refrigerator for up to a week.
Notes:
This cake is easy and bakes up without much fuss! If you use a bundt pan, it will take longer. Check periodically to make sure top isn't over-browning and that cake is baked all of the way through.
Serving size: 1 slice

Bring a pan of this to your Turkey Day festivities, office parties, or just for your own edible enjoyment. This cake would make excellent muffins, and would also go well with a little vanilla icing, if you like things on the sweeter-side. Wishing you and yours an excellent Thanksgiving. Time to get the holidays—and the baking—started!

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Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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