Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cinnamon: 1 teaspoon (2g)
- Nutmeg: 1/2 teaspoon (1g)
- Ginger: 1/4 teaspoon (0.5g)
- Canned pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Milk: 1/2 cup (120ml)
- Cream cheese: 8 ounces (227g), softened
- Powdered sugar: 1 cup (120g)
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 cake):
- Calories: 350
- Fat: 15g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful pumpkin cake
- Rich and creamy cream cheese frosting
- Perfect for fall gatherings or Thanksgiving dinner
User Comments:
- "This cake was so delicious! The pumpkin flavor was perfectly balanced with the cream cheese frosting."
- "I love how easy this cake was to make. It's definitely going on my list of go-to recipes."
- "The cake was so moist and fluffy. It was perfect for a cold fall day."
- "I added a bit of maple syrup to the cream cheese frosting and it was heavenly."
- "This cake was a hit at our Thanksgiving dinner. Everyone raved about it."
Special Precautions and Tips:
- For a more intense pumpkin flavor, use homemade pumpkin puree instead of canned.
- Make sure the cream cheese is softened to room temperature before making the frosting.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator for up to 3 days.
