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Easy Pumpkin Cake Recipe Cozy, Budget-Friendly Fall Dessert

Better Than Fall Pumpkin Cake

Better Than Fall Pumpkin Cake is the ultimate autumn dessert — moist, fluffy, and rich with warm spices and pumpkin flavor. Perfectly paired with cream cheese frosting or a dusting of powdered sugar, it’s a cozy treat for any fall gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 cups All-purpose flour (180 g)
  • 1 cup Granulated sugar (200 g)
  • 0.5 cup Brown sugar (100 g)
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Salt
  • 0.5 cup Vegetable oil (120 ml)
  • 0.5 cup Buttermilk (120 ml)
  • 2 large Eggs
  • 1 cup Pumpkin puree (240 g)
  • 0.5 cup Chopped walnuts or pecans optional, for crunch

Method
 

  1. 1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. 2. Combine Dry Ingredients: In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. 3. Mix Wet Ingredients: In another bowl, whisk together vegetable oil, buttermilk, and eggs until smooth, then stir in pumpkin puree.
  4. 4. Combine: Pour wet ingredients into the dry mixture and gently fold until just combined. If using nuts, fold them in now.
  5. 5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. 6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. 7. Serve: Frost with cream cheese frosting or dust with powdered sugar before serving.

Notes

This cake tastes even better the next day as the flavors deepen. For a festive touch, top with a drizzle of caramel sauce or sprinkle with toasted pecans.