Pumpkin Cake

This moist pumpkin cake, spiced with cinnamon and nutmeg, is a perfect treat for fall. It's simple to make and delicious to eat!

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 45

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup butter softened
2 large eggs
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg

Equipment

Cake Pan
Whisk

Method

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs and pumpkin puree, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 80IUVitamin C: 5mgCalcium: 40mgIron: 1.5mg

Notes

This cake is delicious on its own, but feel free to frost it with cream cheese frosting or a simple glaze if you prefer!