Craving something sweet, spicy, and everything nice? This pumpkin pie cake is your answer. Combining the best of both worlds, it’s a must-try for any dessert lover looking to spice up their baking game.
Why This Recipe Works
- It blends the creamy texture of pumpkin pie with the fluffy lightness of cake, creating a unique dessert experience.
- The spice mix is perfectly balanced, offering warmth without overpowering the pumpkin’s natural sweetness.
- It’s surprisingly easy to make, requiring no fancy techniques or hard-to-find ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch round cake pan with a bit of oil or butter, and lightly dust it with flour to prevent sticking. This ensures your cake comes out perfectly every time.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and all the spices. This is where the magic starts, so make sure everything is evenly distributed for that perfect spice balance.
Combine Wet Ingredients
In another bowl, beat the eggs lightly before adding the pumpkin puree, vegetable oil, and water. Mix until smooth. The key here is to ensure the pumpkin is fully incorporated for a moist cake.
Bring It All Together
Gradually add the wet ingredients to the dry, stirring until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, consider substituting the water with apple cider. The acidity and sweetness add another layer of flavor. If you’re a fan of texture, adding a handful of chopped pecans or walnuts to the batter can provide a delightful crunch. Lastly, serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate it from great to unforgettable.
Recipe Variations
- Chocolate Chip Pumpkin Pie Cake: Fold in a cup of chocolate chips into the batter before baking for a chocolatey twist.
- Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free blend to cater to dietary restrictions.
- Spiced Up: Add an extra teaspoon of cinnamon and a dash of cardamom for those who love a stronger spice profile.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure it’s pureed smooth and drained of excess moisture to match the consistency of canned pumpkin.
How do I store leftovers? Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I make this cake ahead of time? Yes, it actually tastes better the next day as the flavors have more time to meld together.
Summary
This pumpkin pie cake is the perfect dessert for anyone who loves the flavors of fall. Easy to make and even easier to love, it’s sure to become a staple in your baking repertoire.