Grandma Rosemary's Irresistible Pumpkin Spice Cake
Indulge in the warm flavors of fall with Grandma Rosemary's Irresistible Pumpkin Spice Cake. This delightful recipe, cherished through generations, comes together effortlessly and yields a wonderfully moist cake that will impress everyone. Bursting with the rich essence of pumpkin and spice, this cake is not only perfect for celebrations but also a comforting treat any day of the week. The smooth cream cheese frosting balances the rich flavors perfectly, and the chopped pecans add a delightful crunch. Best of all, it can easily be made gluten-free without sacrificing flavor or texture. Say goodbye to boring desserts and hello to your new favorite cake!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
canned pumpkin
15 ounces (pureed)
eggs
4 (beaten)
sugar
2 cups
vegetable oil
1 cup
all-purpose flour
2 cups (or gluten-free flour if desired)
baking soda
2 teaspoons
cinnamon
2 teaspoons
salt
1/2 teaspoon
butter
1/2 cup (softened)
cream cheese
6 ounces (softened)
powdered sugar
2 cups
chopped pecans
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the canned pumpkin, eggs, sugar, and vegetable oil. Mix well until everything is well incorporated.
3
In another bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed. Gradually add the dry mixture to the wet mixture, stirring until fully combined and no lumps remain.
4
Grease a 9x13-inch baking pan with cooking spray or vegetable oil, and lightly dust the sides and bottom with flour. Pour the cake batter into the prepared pan, smoothing the top with a spatula.
5
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely in the pan.
6
While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and creamy.
7
Once the cake has cooled, frost it generously with the cream cheese icing. Sprinkle the chopped pecans over the top for added texture and flavor.
8
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice into squares and enjoy your delicious pumpkin cake!
Nutrition Information
15g
Fat
45g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Grandma Rosemary's Irresistible Pumpkin Spice Cake.
Who created this pumpkin cake recipe?
This recipe was created by Grandma Rosemary.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake should bake for 35-40 minutes.
What size pan is needed for this recipe?
A 9x13-inch baking pan is required.
How do I test if the cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free flour if desired.
What are the primary wet ingredients?
The wet ingredients include canned pumpkin, eggs, sugar, and vegetable oil.
What are the dry ingredients used in the batter?
The dry ingredients are flour, baking soda, cinnamon, and salt.
What kind of spice is featured in this recipe?
Cinnamon is the primary spice used in the cake batter.
What type of frosting is recommended?
The cake is topped with a smooth cream cheese frosting.
What ingredients make up the cream cheese frosting?
The frosting is made from softened butter, cream cheese, and powdered sugar.
How much canned pumpkin is needed?
The recipe calls for 15 ounces of pureed canned pumpkin.
How many eggs are required?
The recipe requires 4 beaten eggs.
What amount of vegetable oil is used?
One cup of vegetable oil is used in the batter.
Does the cake need to cool before frosting?
Yes, the cake must cool completely in the pan before you apply the frosting.
Should the cake be refrigerated before serving?
Yes, refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.
How many calories are in a serving?
There are 300 calories per serving.
What is the fat content of the cake?
The cake contains 15g of fat per serving.
How many carbohydrates are in a serving?
There are 45g of carbohydrates per serving.
Does this cake provide any protein?
Yes, each serving contains 3g of protein.
What topping is used for extra crunch?
Chopped pecans are sprinkled on top for a delightful crunch.
How should the baking pan be prepared?
Grease the pan with cooking spray or oil and lightly dust it with flour.
What is the texture of the finished cake?
The cake yields a wonderfully moist and rich texture.
When is this cake traditionally served?
It is perfect for fall celebrations and Thanksgiving desserts.
How should the frosting be mixed?
Beat the butter, cream cheese, and powdered sugar together until smooth and creamy.
How should the finished cake be sliced?
The cake should be sliced into squares for serving.
What state should the butter and cream cheese be in for frosting?
Both the butter and cream cheese should be softened.
Is this recipe considered difficult?
No, this recipe is designed to come together effortlessly.
How much sugar is in the cake batter?
The batter uses 2 cups of sugar.