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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


  • 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.


  • 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.