Pumpkin Pie Cake

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Slice of pumpkin cake

This is one of my VERY FAVORITE recipes as I am a pumpkin spice lover, and is perfect for the holidays! It’s the taste of pumpkin pie, but with the consistency of cake… it's perfectly moist and it is absolutely delicious!  Works great for cupcakes, too!

Preparation time
30 minutes
Ingredients
3 cups All Purpose Flour (360 grams)
2 cups Granulated Sugar (396 grams)
2 teaspoons Baking Powder (8 grams)
2 teaspoons Baking Soda (12 grams)
2 teaspoons Salt (11.4 grams)
2 1⁄2 teaspoons Cinnamon
1 teaspoon Nutmeg
1⁄2 teaspoon Ground Cloves
2 cups Pumpkin (454 grams - I use canned pumpkin, but I bet mashed, fresh pumpkin would be even more delicious!)
1 cup Canola Oil (237 ml)
6 Whole Eggs
2 packages Instant Pudding in powder form (96 grams each - you can use vanilla or pumpkin flavored)
4 tablespoons Whole Milk (59 ml)
Instructions

  1. Preheat oven to 350 Fahrenheit (177 Celsius) degrees and grease and flour pans.

  2. Sift together flour, baking powder, baking soda, salt, sugar, dry pudding mix, cinnamon, nutmeg, and cloves. (Or if you're in a pinch, use pumpkin pie spice as a substitute for all of that.)

  3. In a separate bowl, mix eggs, pumpkin, and canola oil and milk.

  4. Combine wet and dry ingredients and mix on low until just combined. DO NOT over mix.

  5. Bake until inserted toothpick comes out clean. (@ 20 minutes or less for cupcakes… much longer in cake tins-start checking after 45 minutes when using 2” deep pans, but may take well over an hour depending upon pain size)

  6.  Makes 3 dozen cupcakes OR @(2)6” layers (in 3” deep tins)

  7. *NOTE: A DOUBLE BATCH still only makes @ (1)6” round layer plus (2)8” round layers (in 3” deep tins) so make sure you plan ahead!  Also, make sure to use a heating core in the center of your pans for this one so the middle cooks evenly with the sides. It's deliciously moist when baked until done, but be careful not to overbake this one!