Tuesday, December 1, 2009

Pumpkin Cake


This is a great cake recipe. I have actually made this twice in the past few weeks, both for parties. Once I made it into cupcakes, inverted them and drizzled frosting over them and sprinkled them with walnuts. They looked great! The next time I just put this into a 12x18 jellyroll pan. That also worked well. This cake is very light and tender, and is great for a party because it makes a lot.

Pumpkin Cake

2 cups white sugar
3/4 cup vegetable oil
1/2 cup applesauce
1 tsp. vanilla extract
2 cups canned pumpkin
4 eggs
2 cups flour (I used whole wheat)
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2-3 tsp. pumpkin pie spice
1 cup chopped walnuts - I used these for garnish

Preheat oven to 350. Grease a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In a large bowl, combine sugar, oil, and applesauce. Blend in vanilla and pumpkin. Add eggs one at a time. Gradually beat in flour mixture. Spread batter in pan.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. When it's cool, frost and sprinkle with nuts.
'>Pumpkin Cake on Foodista

2 comments:

  1. This cake looks delicious.I'd love to bake this as cupcakesI came across your site from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!

    ReplyDelete
  2. Do you have a great frosting recipe?

    ReplyDelete

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