Prep 10 mins
Cook 45 mins
A one-bowl pumpkin cake that has the density of a cheesecake and the perfect spice combination.
Make and share this Not Just for Fall Pumpkin Cake recipe from Food.com.
- 1 3⁄4 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1 cup sugar
- 1 (15 ounce) can pumpkin
- 1⁄2 cup sour cream
- 1⁄2 cup vegetable oil
- 2 large eggs
- Preheat oven to 350. Coat an 8 inch cake pan with vegetable oil spray and set aside.
- Whisk the flour, baking powder, salt, spices and sugar together in a large mixing bowl. Make a large well in the center of the flour so that you can see the bottom of the bowl. Scoop the pumpkin into the well, and use a spatula to make a well in the pumpkin.
- Put the sour cream, vegetable oil and eggs into the center. Whisk the batter from the inside out, first mixing together the soft ingredients, then slowly adding in the dry ingredients from the outside of the bowl. When completely blended pour into the prepared pan.
- Bake the cake on the middle rack for 35-45 minutes or until the cake is puffed and slightly cracked in the middle and browned at the edges, and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes.
- Run a knife around the outside edges of the pan and invert onto a cooling rack. Once cooled, serve with your favorite chocolate sauce drizzled onto plate before placing cake in center. Enjoy!
This is a good dessert. Kind of a combination between pie, cake and souffle in terms of texture. I had to bake it 58 minutes for the tester to come clean and for it to look done. It was still quite soft/wet inside, but not underbaked at that point.