Pumpkin Pie Cake

Slice of pumpkin cake

his is one of my VERY FAVORITE recipes as I am a pumpkin spice lover, and is perfect for the holidays! It’s the taste of pumpkin pie, but with the consistency of cake… and it is absolutely delicious! It’s moist and dense, and works great for cupcakes, too

Preparation time
30 minutes
3 cups All Purpose Flour (360 grams)
2 cups Granulated Sugar (396 grams)
2 teaspoons Baking Powder (8 grams)
2 teaspoons Baking Soda (12 grams)
2 teaspoons Salt (11.4 grams)
2 1⁄2 teaspoons Cinnamon
1 teaspoon Nutmeg
1⁄2 teaspoon Ground Cloves
2 cups Pumpkin (454 grams - I use canned pumpkin, but I bet mashed, fresh pumpkin would be even more delicious!)
1 cup Canola Oil (237 ml)
6 Whole Eggs
2 packages Instant Pudding in powder form (96 grams each - you can use vanilla or pumpkin flavored)
4 tablespoons Whole Milk (59 ml)
  1. Preheat oven to 350 Fahrenheit (177 Celsius) degrees and grease and flour pans.

  2. Sift together flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves. (Or if you're in a pinch, use pumpkin pie spice as a substitute for all of that.)

  3. In a separate bowl, mix eggs, pumpkin, and canola oil.

  4. Combine wet and dry ingredients and mix on low until just combined. DO NOT over mix.

  5. Bake until inserted toothpick comes out clean. (@ 20 minutes or less for cupcakes… much longer in cake tins.)