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
Powdered sugar
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.
Oh yum!! I can just taste it now!!
ReplyDeleteThis looks great! I hopped over to the mushroom soup recipe as well, and I LOVE the idea of sauteing and freezing them!
ReplyDeleteBlessings!
That looks so good, I will definitely try it. Thanks!
ReplyDeleteGoing to make this now....(I *love* pumpkin!)
ReplyDeleteOooh, Rachel, let me know what you think afterwards!
ReplyDeleteHelpful hint: Hide the cake so you don't eat it all in one sitting.
Oh. Wow.
ReplyDeleteMmmm...yummy:-) Always looking for a new recipe, thanks.
ReplyDeleteThat looks divine! I'm wanting a yummy, non-chocolate cake for Thanksgiving and this will be perfect!
ReplyDeleteI have a few cans of pumpkin in the pantry. I bet this recipe would make really yummy muffins. I think I'll try them this weekend.
ReplyDeleteyum!!! looks great.
ReplyDeletekathiesculinarykreations.blogspot.com
Yum! Allspice is the perfect companion to pumpkin!
ReplyDeleteYUM!!! This recipe sounds so good! Thanks for sharing :)
ReplyDeleteThis looks delicious! Pumpkin is one of my favorite things to eat. I am filing this one away to try.
ReplyDeleteoooh how yummy, i dont think we get canned pumpkin, im going to have a good look though. It looks so yummy in the picture.
ReplyDeleteSheila
x
Your Pumpkin Cake looks amazing. I really would love a piece right now, but I will have to try and make it soon.
ReplyDeleteThank you for sharing your recipe.
These look great! Thanks for linking up to "Delicious Dishes" at It's a Blog Party.
ReplyDeleteAll things pumpkin!! This looks so yummy--I have pumpkin waiting to make this:)
ReplyDeleteWow, just by looking at your picture I can see how moist that cake really is. Sounds delicious.
ReplyDeleteI just love how moist this cake looks, thanks for joining the pumpkin linky
ReplyDeleteI made this today and I think I might eat it all before I go to bed!!! I LOVE it...Thank you for sharing...
ReplyDeleteLoretta
I don't have apple cider vinegar. Can I use white wine vinegar?
ReplyDelete@Anonymous, I've never tried that, but I think baking-wise it would work. Not sure how it would affect taste.
ReplyDeleteIs this correct, no eggs? I am about to put it in the oven but see there are no eggs in the recipe and want to be sure that is right:)
ReplyDelete@Anonymous That's right...no eggs! This cake is vegan, to boot! :D
ReplyDeleteI have made this cake 4 times and Im about to make it my 5th time after I write this review. It is the best pumpkin cake I have ever tasted!!! My Mom just called me and asked if I had any pumpkin bars lying around..how funny. So thats my excuse to make them now. I do not put confectioners sugar on it after it has cooled, instead I make an icing out of melted butter, 10x sugar, half and half and a touch of vanila yummy!
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