Moist Pumpkin Cake

Well, it’s officially past the middle of September, and the leaves in the trees here are just starting to turn.  Halloween decorations are starting to show up in the stores which will then give way to Thanksgiving and then Christmas, not that I’m rushing the holidays or anything, but it’s the time of year we enjoy some warm, comfort food, and around our house, anything with pumpkin.
I tested out this recipe when my sister and her family was over for the day, and was thrilled with how wonderful it turned out!
I heard so many times, “You HAVE to make this again!”

pumpkin cake, Moist Pumpkin Cake,

 

Ingredients:

  • 2 cups sugar
  • 3/4 cup oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 15 ounce can plain pumpkin
  • 4 eggs
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • Optional: 1 cup chopped walnuts

This will make a 12 x 18 inch sheet cake or a perfect bundt cake, my bundt cake pan is 10 inches.

pumpkin cake, Moist Pumpkin Cake,

Directions:

Spray your pan with cooking spray, and then lightly flour it.

pumpkin cake, Moist Pumpkin Cake,

Mix your dry ingredients all together well.

pumpkin cake, Moist Pumpkin Cake,

In a mixing bowl combine the oil, applesauce, eggs, sugar, pumpkin and vanilla, and lightly beat. Then add the dry ingredients mixture, and mix well.

pumpkin cake, Moist Pumpkin Cake,

Pour into your greased and floured pan, and bake in a preheated 350 degree oven
for 30 to 45 minutes, depending on whether you use a 9 x 18 baking dish or a bundt cake pan.
My bundt cake took almost 45 minutes, but I imagine a sheet cake would take closer to 30. You can use the toothpick method inserted to test the doneness.

pumpkin cake, Moist Pumpkin Cake,

Let cool in the pan for a few minutes if making the bundt cake, and then invert onto a cake plate.

pumpkin cake, Moist Pumpkin Cake,

This cake is so dense and moist and delicious, that you could eat it for breakfast with no frosting, but I wanted to make mine look pretty and give it some extra sweetness, so I used my favorite trick for super easy frosting and decorating. I simply take a large heaping serving spoon size of frosting and barely melt it in the microwave, probably for 10 seconds or less, you don’t want it too runny, and then drizzle it over the cake. As it cools, it quickly firms up and looks elegant and tastes delicious!

pumpkin cake, Moist Pumpkin Cake,

pumpkin cake, Moist Pumpkin Cake,

pumpkin cake, Moist Pumpkin Cake,
Print

Moist Pumpkin Cake

Delicious moist dense lightly sweet and full of pumpkin flavor pumpkin cake.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Joyful Homemaking

Ingredients

  • 2 cups sugar
  • 3/4 cup oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 15 ounce can plain pumpkin
  • 4 eggs
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • Optional: 1 cup chopped walnuts
  • This will make a 12 x 18 inch sheet cake or a perfect bundt cake my bundt cake pan is 10 inches.

Instructions

  • Spray your pan with cooking spray, and then lightly flour it.
  • Mix your dry ingredients all together well.
  • In a mixing bowl combine the oil, applesauce, eggs, sugar, pumpkin and vanilla and lightly beat. Then add the dry ingredients mixture and mix well.
  • Pour into your greased and floured pan, and bake in a preheated 350 degree oven for 30 to 45 minutes depending on whether you use a 9 x 18 baking dish or a bundt cake pan.
  • The bundt cake pan takes longer than the baking dish. You can use the toothpick method inserted to test the doneness. My bundt cake took almost 45 minutes but I imagine a sheet version would be closer to 30.
  • Let cool in the pan for a few minutes if making the bundt cake, and then invert onto a cake plate.
  • I used my favorite trick for super easy frosting and decorating. I simply take a large heaping serving spoon size of frosting and barely melt it in the microwave in a microwave safe dish, probably for 10 seconds or less, you don’t want it too runny, and then drizzle it over the cake.

 

pumpkin cake, Moist Pumpkin Cake,

This is company worthy cake! I just know you’ll love it!

I started with a base recipe from All Recipes, and after reading lots of reviews, changed it up quite a bit.  It turned out truly wonderful, moist, sweet and dense, with a hint of pumpkin pie flavor!