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Total Time
10mins
Prep 10 mins
Cook 0 mins

I was trying to make pumpkin cookies and accidentally used 1 *can* instead of 1 cup of pumpkin (and I threw in an extra egg and extra powdered ginger), so I ended up with this moist delicious cake! If you like it extra spicy use the extra spoonful of ginger. Sorry-- I didn't pay attention to how long I baked it--I believe you bake until the center springs back with a light touch (maybe 25-30 minutes?)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and the sugars together until light and fluffy.
  3. Blend in pumpkin, eggs and vanilla extract.
  4. In separate bowl, stir together flour, baking soda, baking powder, and spices.
  5. Mix flour mixture into butter-sugar mixture.
  6. Pour into lightly greased cake pan(s).
  7. Bake until center of cake springs back with a light touch.
Most Helpful

5 5

Delicious! Not too pumpkin-tasting, a little bite to it! I didn't have pumpkin pie spice so I substituted approximately 2/3 tsp each of cloves, nutmeg and cinnamon. I brought it to work for my birthday treat and everyone loved it! Top it with your own or a store bought cream cheese frosting and it's a hit!