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Pumpkin Spice Cake

A light, moist, and delicately spiced cake that embodies the warmth of fall with every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can (15 oz) pumpkin puree Opt for 100% pumpkin, not pumpkin pie filling.
  • 1 cup sugar Granulated or substitute half with brown sugar for extra moisture.
  • 1/2 cup butter, melted Use high-quality unsalted butter for the best flavor.
  • 2 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
Dry Ingredients
  • 1 cup all-purpose flour For the perfect cake structure.
  • 1 teaspoon baking powder Ensure it's fresh for optimal rise.
  • 1/2 teaspoon baking soda Helps make the cake fluffy.
  • 1 teaspoon pumpkin pie spice Captures the essence of fall.
  • 1/2 teaspoon salt Enhances overall flavor.
Add-ins
  • 1/2 cup chopped pecans Adds crunch; substitute with walnuts or omit if nut-free.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. In a large bowl, combine pumpkin puree, sugar, melted butter, eggs, and vanilla extract. Mix until smooth and creamy.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Slowly add the dry ingredients to the pumpkin mixture, folding gently until just combined.
  5. Transfer the batter into the prepared baking dish and smooth the top.
  6. Sprinkle the chopped pecans evenly over the batter.
  7. Bake for 25-30 minutes. Check for doneness with a toothpick; it should come out clean.
  8. Let the cake cool in the pan for at least 10 minutes before serving.

Notes

For an extra rich flavor, try browning the butter before adding it. Be cautious about overbaking to avoid a dry cake.