Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 large can (15 ounces) pumpkin puree
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease and flour a 13x9-inch baking pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Beat in the pumpkin puree and eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients alternately, beginning and ending with the dry ingredients, and mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before inverting the cake onto a serving plate.
Nutritional Information:
- Calories: 250 per slice
- Fat: 12g
- Saturated fat: 7g
- Cholesterol: 50mg
- Sodium: 110mg
- Carbohydrates: 35g
- Dietary fiber: 2g
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Moist and flavorful
- Spiced with cinnamon and nutmeg
- Caramel-like topping
User Comments:
- "This cake is so delicious! It's moist and flavorful, and the caramel topping is to die for."
- "I've made this cake several times now, and it's always a hit with my family."
- "This is the perfect fall cake recipe. It's easy to make and has all the flavors of pumpkin spice."
Special Precautions and Tips:
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan thoroughly.
- If you don't have a 13x9-inch baking pan, you can use a 9x13-inch pan instead. Just be sure to adjust the cooking time accordingly.
- This cake can be served warm or cold, with or without whipped cream or ice cream.
