With fall weather kicking in, my sweaters are coming out, right along with my cans of pumpkin, and pots for chili.
Baked goods, which include pumpkin of any kind, are some of my favorites, which is quite ironic, since for many years, I didn’t think I “liked” pumpkin. Oh, to think of all the years of sheer goodness I missed out on, but I am making up for it now.
My friend, Leah, shared her amazing Homemade Pumpkin Cake recipe, and it just oozes moist, yummy pumpkin delight. I think the secret is in the orange juice, it’s a wonderful addition. I tried to have only one piece, but it seriously melted in my mouth, and I just had to go back for more.
The unbelievable thing about this recipe is it’s so easy, and not only that, but it freezes beautifully, so double the recipe and save some for later.
Yes, Easy Homemade Pumpkin Cake – what can be better than that?
Well, maybe easy, homemade pumpkin cake topped with my easy cream cheese frosting, but that would be almost sinful. These are now right up there with my Easy Pumpkin Bar Recipe, and I didn’t think anything could quite meet that pumpkin inspiration, but this does. They are quite similar, but the cake is just a bit more dense.
Enjoy, and thank me later.
Recipe: Homemade Pumpkin Cake
Summary: This incredibly moist, homemade pumpkin cake is sure to please any crowd. Double the recipe and freeze extras.
- 3 ½ cups flour
- 3 cups sugar
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp salt
- ½ tsp baking powder
- 2 tsp baking soda
- 2 cups pumpkin (1 large can = typically around 29 ounces)
- 4 eggs
- 1 cup orange juice
- 1 cup oil
- Mix all the dry ingredients.
- Then add eggs, orange juice, oil and pumpkin.
- Pour into pan.
- Bake at 350 for 45 to an hour (till the fork comes out dry).
This will make enough for a large bundt pan, AND a small loaf, three regular loaves or a 9 x13. Personally, I love it in the bundt pan.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12