Whenever fall rolls around, I go a little pumpkin crazy. Pumpkin bread, pumpkin cake, pumpkin cheescake….although I have yet to try pumpkin chocolate chip cookies! I once even made pumpkin bread by making my own pumpkin puree. Somehow this fall, I did not go into pumpkin madness. I think I would of completely left out pumpkiness this fall had it not been requested.
The first time I made pumpkin cake, (the start to my pumpkin-fall craze) I was horrified by the smell of the puree. I had already made most of the batter and when it came time to crank open the can, I was stunned. I don’t even know why I bothered completing the cake, but thankfully I did. Because out came such a scrumdiddlyumptious cake!
I don’t frost mine, because I don’t want it to be too sweet. But if you want to make a layer cake or make it a little more fancier, some frosting would be nice. I just love it without it.
Pumpkin Cake (adapted by here)
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 cup oil + 1/2 cup unsweetned apple sauce*
1 (15-oz.) can (2 cups) pumpkin
1/2 cup Sun-Maid Natural Raisins
Preheat oven to 350 F. Combine all ingredients in a bowl except for raisins. Beat with a mixer for 1-2 mintues, until everything is combined. Fold in raisins. Pour into a greased 13X9 baking pan for one layer. Cook until inserted toothpick comes out clean.
*if you don’t have any applesauce on you, you can just use oil. I wouldn’t use a whole cup of oil though because the cake comes out too greasy. 3/4 cup should be enough
This cake is just too easy. It’s just dump, mix, and bake. No need to cream, whip, seperate.