Pumpkin Cake

This pumpkin cake is one of my absolute must-make recipes for most of fall and winter, no matter what the occasion. It’s a great dessert to have on hand during the holidays, and is a way to get your pumpkin fix if you’re not a huge fan of pumpkin pie as well. The cake itself is super moist and can be enjoyed simply topped with powdered sugar, plain, or dressed up with a cream cheese icing. Make it early, make it often and it will always get eaten.

Pumpkin Cake
9×13 pan or jelly roll pan

Ingredients:
2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 teaspoons cinnamon
3/4 cup oil
2 cups (1 small can) pumpkin
4 eggs

Directions:
Combine all dry ingredients in a bowl and stir. Add all the wet ingredients and beat for one minute with a mixer at medium speed. Pour into greased jelly roll or 9×13 baking pan and bake for 25 minutes at 350 degrees until the top pops back up when pressed with your thumb. Allow to cool and sprinkle with powdered sugar or ice as desired.

Notes-
-If you’ve ever had a pumpkin whoopie pie, this is pretty much exactly that same kind of taste and texture, minus the cream cheese filling. So if you are craving pumpkin whoopie pies, ice a piece of this with cream cheese icing and you’ll be set.
-I’ve not yet tried making this with applesauce instead of oil, but I think it would still hold up just fine. I’ll update it when I do to confirm whether or not that works. I can’t see why it wouldn’t since there’s also the pumpkin in it to keep it on the moist side. In the meantime, it may not be healthy, but it’s really, really good.