Description
A quick and delicious fall treat that combines the flavors of pumpkin and snickerdoodle in a delightful cake.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle it over the batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served warm or at room temperature.
- For an extra touch, serve with whipped cream or ice cream.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: 35 Minutes Pumpkin Snickerdoodle Snack Cake