This is pumpkin cake is delightful. I make it year round (if I can find any canned pumpkin, that is!). It is more moist than my picture can convey to you. You're gonna love it.
It's super easy to make, too.
*Printable Version*Pumpkin Cake
3 1/3 cups all-purpose flour
2 cups brown sugar, packed
2 tsp. baking soda
1 tsp. salt
2 tsp. allspice
1 cup water
1/2 cup oil (I used coconut oil, but vegetable oil will also work)
2 tsp. apple cider vinegar
1 (15 oz) can of pumpkin
Mix dry ingredients in a large bowl. Make a well in the center and add in the wet ingredients. Mix together. Pour into a 9x13 inch baking pan and bake at 350 degrees for 30-45 minutes (or until toothpick inserted comes out clean). Once cool (or while still warm, if you're like me and can't wait), sprinkle with powdered sugar. The sugar looks prettiest if you use a sifter to do this, but I just sprinkle it on with a spoon, clumps and all, and then I spread it a bit.
I just finished eating a piece along with my cup of Earl Gray tea. Ahhh, perfection.
Linked to Mouthwatering Monday, Tempt My Tummy Tuesday, Tuesdays At The Table, Delicious Dishes, Tasty Tuesday, Ultimate Recipe Swap, and Pumpkin Link-Up.