Pumpkin Cake

Course Recipes

Cuisine Halloween

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 5979kcal

Author Michelle Ordever

4 eggs
1 ⅔ cups granulated sugar
1 cup vegetable oil
1 15 oz can pumpkin puree
2 cups all-purpose flour plain flour in the UK
2 tsps ground cinnamon
2 tsps pumpkin pie spice 1tsp = ¼ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, ⅛ tsp nutmeg
1 tsp salt
2 tsps baking powder
1 tsp baking soda bicarbonate of soda in the UK
½ cup pecans can be chopped, kept whole, or a mix of both! (optional)
½ cup dried cranberries optional
vanilla or cream cheese frosting canned or homemade
Halloween sprinkles

Pre-heat oven to 175C/325F/Gas 3, and grease a 9x13" baking pan.
In a bowl whisk egg, sugar, oil and pumpkin until light and fluffy.
In another bowl, sift together the flour, spices, salt, baking powder, and baking soda. Then add to the wet ingredients, and fold till combined.
Stir in the pecans and cranberries, if using, then pour the batter into the prepared baking pan.
Bake for 35-40 minutes until cooked through.
Transfer to a wire cooling rack to cool completely.
When the pumpkin cake is cold, add a generous layer of frosting and finish with Halloween sprinkles of your choice.