Pumpkin Spice Cake

Writer and Photographer Kyndra Kelly

Fall is finally here, and this pumpkin spice cake is dense, moist and full of fall flavors—without being overly sweet!


1 cup granulated sugar

1 stick (8 tablespoons) butter, softened

2 eggs

1 3/4 cup flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup pureed, canned pumpkin

1/8 cup milk

1 teaspoon vanilla


Preheat oven to 350 degrees. Grease an 8×8-inch or 9×9-inch pan.

In large bowl, beat sugar and butter for about 5 minutes until creamy. Scrape bowl and add eggs one at a time, beating until combined.

In separate bowl, sift together flour, spices, baking powder, baking soda and salt.

In a smaller bowl, combine pumpkin, milk and vanilla. With mixer on low, add dry and wet ingredients to butter and sugar, alternately starting and ending with flour. Spread in prepared baking pan and bake for 40 to 45 minutes, or until a toothpick inserted comes out clean. Cool, cut into squares and serve with spiced whipped cream, below.

To make spiced whipped cream: Whip 1 cup of heavy whipping cream with 2 tablespoons powdered sugar. Add 1/2 teaspoon cinnamon, 1/4 teaspoon each of cloves and nutmeg and 1/2 teaspoon vanilla.


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