Mom's Famous Pumpkin Cake

$To make Mom's famous pumpkin cake, you need a specific set of ingredients. Each one plays a key role in getting the flavors and texture just right. - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup packed brown sugar - 1 cup vegetable oil - 4 large eggs - 2 cups pure pumpkin puree - 1 teaspoon vanilla extract - 1 cup chopped walnuts (optional) - Cream cheese frosting (for topping) Each ingredient adds something special. The all-purpose flour gives structure. Baking powder and baking soda help the cake rise. The spices—cinnamon, nutmeg, and ginger—bring warmth and a cozy fall flavor. Both sugars add sweetness, with brown sugar giving a slight hint of caramel. Vegetable oil keeps the cake moist, while eggs help bind everything together. Pumpkin puree is the star. It adds flavor and moisture. Vanilla extract rounds out the taste. If you like a bit of crunch, add chopped walnuts. For a rich finish, top the cake with cream cheese frosting. You can find the full recipe above to guide you through every step! Start by preheating your oven to 350°F (175°C). Next, prepare your 9x13 inch baking pan. Grease it well with butter or oil. Then, dust it with flour or line it with parchment paper. This helps the cake come out easily. In a medium bowl, add the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk them together well. This step is key for even flavor and texture in your cake. Now, grab a large bowl. Combine the granulated sugar and brown sugar with the vegetable oil. Mix until it is smooth. Then, add the eggs one at a time. Make sure to mix each egg well before adding the next. Finally, stir in the pumpkin puree and vanilla extract until it’s all smooth. Take the bowl with your dry mix. Gradually add it to the wet mix. Fold them together gently using a spatula. Do not overmix! A few small lumps are fine. If you want, add the chopped walnuts now and fold them in evenly. Carefully pour the batter into your prepared pan. Use your spatula to spread it evenly. Place it in the oven and bake for 30-35 minutes. Check it with a toothpick. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cool, spread cream cheese frosting on top. Add extra chopped walnuts if you like. Enjoy your delicious cake! For the complete recipe, see the Full Recipe section. To avoid overmixing, gently fold the ingredients. Use a spatula to combine wet and dry mixes. Stop mixing when you see a few lumps. This keeps your cake light and fluffy. Overmixing makes the cake dense, which we don’t want. Each oven is unique, so check your cake early. Start at 30 minutes, then check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, bake for a few more minutes. To make the frosting smooth, use softened cream cheese. Mix it with butter until creamy. Add vanilla and sugar gradually. Taste your frosting to adjust the sweetness. For a richer flavor, add a pinch of salt. Serve slices on a pretty platter for visual appeal. Lightly sprinkle cinnamon on the frosting for warmth. Add walnut halves for crunch. A dollop of whipped cream on the side makes it special. These touches make your cake memorable and festive. For the full recipe, check out Mom's Delicious Pumpkin Cake. {{image_4}} You can enjoy this pumpkin cake gluten-free! Swap the all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum. This will help keep the texture right. Follow the same recipe steps, and you’ll have a yummy gluten-free treat. To make a dairy-free version, use plant-based milk instead of regular milk. Almond milk or oat milk works well. For the cream cheese frosting, choose a dairy-free cream cheese. Many brands offer great alternatives that taste just as good. If you want to cut down on sugar, try using honey or maple syrup. You can replace granulated sugar with these natural sweeteners. Start with ¾ cup of honey or ½ cup of maple syrup. Adjust the wet ingredients by cutting back on the oil by ¼ cup. This will keep your cake moist and sweet without the extra sugar. For the full recipe, check out Mom's Delicious Pumpkin Cake. To keep your pumpkin cake fresh, store it in an airtight container. This helps lock in moisture and flavor. If you don’t have a container, wrap the cake tightly in plastic wrap. Place it in a cool, dry spot like the kitchen counter. It will stay fresh for up to three days. You can freeze the pumpkin cake if you want to keep it longer. First, let the cake cool completely. Then, cut it into slices or keep it whole. Wrap each slice or the whole cake in plastic wrap. After that, place it in a freezer-safe bag. The cake can last up to three months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight. To reheat your pumpkin cake, preheat the oven to 350°F (175°C). Place the cake on a baking sheet. Heat it for about 10-15 minutes. This warms it up without drying it out. If you have leftover cream cheese frosting, serve it on top when it’s warm. Enjoying a slice of warm pumpkin cake is pure bliss! Yes, you can use fresh pumpkin. Start by roasting a sugar pumpkin. Cut it in half, remove the seeds, and bake it at 350°F for about 45 minutes. Let it cool, then scoop out the flesh. Blend it until smooth. Use this puree in place of canned pumpkin. Fresh pumpkin can add a richer flavor to your cake. To boost flavor, try adding more spices. You can increase the cinnamon, nutmeg, and ginger. Consider using a mix of spices, like allspice or cloves, for extra warmth. Add vanilla extract for a sweet note. You can also fold in chocolate chips or dried fruit, like cranberries or raisins, for a tasty twist. If you want to replace oil, use applesauce or mashed banana. These options keep the cake moist while adding natural sweetness. You can also use melted butter for a richer taste. Substitute the same amount as the oil in the recipe. The pumpkin cake stays fresh in the fridge for about five days. Store it in an airtight container to keep it moist. If you have leftover frosting, keep it separate to avoid sogginess. Yes, kids can help with many steps. They can mix dry ingredients and pour the batter into the pan. Supervise when using the mixer and oven. It’s a fun way to teach kids about baking and enjoy time together. Plus, they will love the tasty results! This blog post shared easy steps to bake a delicious pumpkin cake. You learned about the key ingredients, from spices to optional add-ins. The instructions guide you through every stage of baking. Tips help you avoid common mistakes, ensuring a perfect result. Variations let you adapt the recipe for different diets, making it accessible. In the end, this pumpkin cake is fun to make and tastes great. I hope you enjoy baking it as much as I do. Happy baking!$

Mom's Famous Pumpkin Cake

Indulge in the flavors of fall with Mom's Delicious Pumpkin Cake! This scrumptious recipe combines warm spices and creamy pumpkin puree for a delightful dessert that's perfect for any occasion. With easy-to-follow steps and the option to top it with luscious cream cheese frosting, this cake is sure to impress. Click through to explore the recipe and treat your loved ones to this tasty autumn treat! Enjoy the taste of nostalgia today!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup packed brown sugar

1 cup vegetable oil

4 large eggs

2 cups pure pumpkin puree

1 teaspoon vanilla extract

1 cup chopped walnuts (optional)

Cream cheese frosting (for topping)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper to ensure easy removal of the cake later.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until they are evenly combined and well blended.

In a large bowl, combine the granulated sugar and packed brown sugar with the vegetable oil. Mix until the mixture is smooth and free of lumps.

Incorporate the eggs, adding them one at a time. Ensure each egg is well mixed into the batter before adding the next. After all the eggs are added, stir in the pumpkin puree and vanilla extract until everything is fully combined and smooth.

Gradually transfer the dry ingredients into the wet mixture, folding them together gently. Mix until just combined, being cautious not to overmix – it’s okay if the batter has a few small lumps.

If you are including walnuts, fold them into the batter at this point, ensuring they are evenly distributed.

Carefully pour the batter into your prepared baking pan and use a spatula to spread it evenly across the surface.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s baked through.

Once baked, allow the cake to cool in the pan for about 10 minutes. After this initial cooling, carefully remove it from the pan and transfer it to a wire rack to cool completely.

After the cake has cooled, generously spread cream cheese frosting over the top. If desired, sprinkle a handful of chopped walnuts on top for added texture and flavor.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12-15

- Presentation Tips: Serve slices of the pumpkin cake on a decorative platter. For a festive touch, lightly sprinkle cinnamon over the top and add a few walnut halves. Pair with a dollop of whipped cream for an extra indulgent treat!