I mean, I can only imagine a yellow cake this light, fluffy and moist! 1 cup powdered sugar Thanks for thinking of me :). Add wet ingredients to dry ingredients and whisk until smooth. Add comma separated list of ingredients to exclude from recipe. Grazie! For the frosting I added a pinch of cinnamon. We used the same frosting on our popular pumpkin cupcakes where we used 2 cups of powdered sugar for a slightly sweeter frosting, but I think 4 cups would be very very sweet. I also posted pictures of the pumpkin cake on Instagram and tagged you. WHere did get the can opener? Custard base. Like 4 steps easy, including frosting! Hi can I opt out the oil for something else? If they are too warm, the frosting doesn’t whip up and hold the right consistency – it will get loose. Are you altering or changing anything in the recipe? I add 1/2 c of white raisins and 1 c of chopped walnuts to this and it is fabulous. You could do half nut half frosting. While a cream cheese frosting would have been good too, I liked this combination a lot! Congrats! Tips For Making Pumpkin Pancakes. As previous followers have exclaimed, this pumpkin cake is absolutely delicious, moist, and to die for! Pumpkin cake isn’t that common here in Australia but it will be once people taste this. Another winner!! It really depends on the recipe. This Easy Pumpkin Cake is our favorite, fluffy, moist and absolutely delicious pumpkin cake. don’t like the soda taste.. This cake is perfect for any time of year especially in the fall!!! Hi Anna, one of our readers reported the following: “Delicious cake! Hello, In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined. can you tell me what kind of vanilla you use and where can i buy it. Hi Natasha, would avocado oil work in this recipe? How much ingredients would I use for a 11×15 pan? Pumpkin Mousse | light and velvety smooth. This Pumpkin Delight recipe is made up of FOUR delicious layers. 9 x 13 is a cake pan, not bread pan. At the very least, pin it for later. That’s just awesome CJ! Preheat the oven to 180 C/ 360 F. Butter and sugar 6 x 6 oz ramekins or 3 x 10 oz ramekins. Looking forward to trying some of your other recipes! Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb. Hi Patricia, I haven’t tried in a bundt pan so I can’t provide advice on that, but I think it’s worth an experiment! Light and fluffy and comes out of the pan in a snap. Sounds like you found yourself a new favorite recipe, Scott! So THANK YOU! I’ve never noticed or had any reports that it was lacking in flavor, but you are welcome to add it if you like! For the Crust. Thank you so much for sharing your experience making this cake with. 1. While I would have loved to make this in a cake pan (if for no other reason than simplicity) and drizzled it with a glaze, cupcakes were more practical for my needs. Super love your comment! We look forward to yourfeedback! It's moist and flavorful thanks to the … This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time ! What is a stick? I used 1/2 splenda & 1/2 sugar, and it was great. You stated that you put in the notes what the name of the can opener was. Well, Pumpkin cakes are generally already moist, sometimes even unpleasantly so to the extent of sogginess, because of the the pumpkin puree. It opens the lid without creating a sharp edge. Almost a cup per serving slice. i may have not beaten it enough and used a diferent vannella, can you tell me where you get all your cooking gadgetts. 2 tsp cinnamon Thank you for sharing this recipe, it is a fabulous lite cake and not too sweet. I used 2tsp pumpkin-pie spice instead of cinnamon, and sprinkled pecan pieces over the top. I’m so happy you enjoyed that. Thank you so much for sharing that with me. Thanks for the great recipe, making right now. Very, very moist and delicious. I have been trying to purchase the can opener you use but I am unable to find it on the links you posted.Could you please help me? Thank you so much for sharing that with me. Thank you. Hi there! Add the dry ingredients to the pumpkin mixture, stirring until mixed. Hi Debra, here is the can opener we use and enjoy. I think you could make it work for a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers. I had to give more than half of my cake away to guests for leftovers and promised my husbands co-worker I'd make it for their Thanksgiving lunch. How long would I cook it for in an 8×8? However the frosting is lacking powdered sugar. Thanks Natasha. 3. I looked up a similar recipe for this frosting and it calls for 4 cups of powdered sugar not one. I’m so glad you enjoyed this recipe. It is so easy and so good! If yes, shall we add any specific ingredients to the puree, like cloves, nutmeg, and ginger? I liked that - it was nice to have a pumpkin cake where the flavor of the pumpkin was so bold and not hidden underneath tons of spices. * Percent Daily Values are based on a 2000 calorie diet. In a large bowl, evenly combine the cookie crumbs, sugar and butter. Hi Brenda, I’m not sure what you mean by “pumpkin” – is it a pumpkin pie filling? That’s so great! of cinnamon. I do agree with adding salt to very sweet desserts like cookies and some very sweet frostings – it helps to cut the sweetness but this is not an overly sweet cake. Hi Ruth, so great to read your comments and feedback. https://www.food.com/recipe/light-and-fluffy-pumpkin-pancakes-187362 Thanks Natasha. 3 large eggs, room temp will definitely be making this again. I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. I’m so inspired reading your review. And everyone talked about how they made it differently in their review. My only alteration was I made a browned butter buttercream frosting instead, and I mixed the granulated sugar in with the wet ingredients to dissolve better. No matter how messy your sous chefs are, rest assured; the frosting is too delicious to worry about aesthetics. Layered Pumpkin Cake With Ganache | Looking for a dessert to wow? It will be a favourite here. I did add 2 extra cups of confectioners sugar as it didn’t look or taste quite right to me. This recipe is AWESOME. If you aren’t a major pumpkin fan yet, you will be after trying this! Will try it this weekend. I’m from Curaçao, the most wonderful island of the Caribbean. I saw the video on Facebook and didn’t really bother reading your description (“not overly sweet”). Here is how you make it: Step 1: Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray.Step 2: In a mixing bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. Hi Carolee, I haven’t tried it with almond flour. I’m curious do you have a printed cook book of your recipes? I’m planning on making this cake for Thanksgiving, but avocado oil is the only oil I have at home. Baked the cake this morning. AMAZING, MUST TRY!!! I invited my sisters and their families over for dinner this week and everyone really enjoyed it, especially the kids. Everybody raved about this cake after dinner, I'll make this again! It does keep very well in the fridge. Would make it again, just would probably use a bit more sugar. It was the best. Love this cake. Buttermilk: You can use regular or low-fat buttermilk.You can also make a buttermilk substitute. Thank you Natasha for this amazing cake recipe! These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. ; Make ahead recipe – You can make the pumpkin cake ahead of time and keep it in the freezer until you’re ready to apply the frosting. Sounds like you found a new favorite Tasha! I’m happy you enjoyed this recipe! Thank you for sharing and tagging! If yes how much? If you experiment please let me know how you like that. I hope so too, Melisse! Pumpkin Chiffon Cake (Light and healthy) - Christine's Recipes 1 tsp baking soda (sifted to get rid of lumps) Thank you so much, Judi. The marshmallow-like whipped cream cheese frosting takes it over the top. Now the question is when are you going to be making this? That’s so great! Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin … Hi Hodda, I apologize that wasn’t more clear. In a large mixing bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes. I’m so glad to hear you enjoyed this! I loved this recipe and decided to make it as a Fall-inspired birthday cake for my husband today. I also share them on facebook. Hi Nataliya, I haven’t tried this with avocado oil but I imagine it may work. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Hu Judy, here is the can opener we use and enjoy. Natasha I can’t tell you how much my family enjoys the cake! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. Stir in nuts. Hi, if I don’t have pumpkin puree, can I just grate a pumpkin as alternative? This soft and fluffy Pumpkin Sheet Cake Recipe is topped with a luscious spiced cream cheese frosting and is perfect for sharing! Followed it otherwise exactly Except I used pumpkin from my garden and OMG perfect. So moist & so easy! Not everyone use cups and ˚F. Thanks. , Can you use pumpkin pie spice instead of just cinnamon for more flavor and what would be the measurements if I did and how do you think that would turn out. just wondering, can I add more baking powder instead of soda?? I am so glad that you loved it! I added 1/2 tsp. I’m just wondering, it was delicious, Thank you for your recommendation, Ruth. Thank you! Light and Fluffy Pumpkin Cupcakes with Whipped Cream Cheese Frosting Post Preview: Enjoy these soft and fluffy pumpkin cupcakes filled with all the flavors of the season. https://en.christinesrecipes.com/2014/10/pumpkin-scones.html But one of our readers did mention making this gluten and dairy-free and loved it! Very moist and great for potlucks. Light & Fluffy Healthy Pumpkin Bread Recipe. (5 g) cream of tartar METHOD Preheat oven to 325°F. This looks so fab. Here’s what makes this cake so awesome: Brown Butter: Most pumpkin cake recipes use oil, because its known for keeping cakes so moist. I have made this cake so many times that my upper management Nurses have begun requesting it for bake sales and personal use! Love it! It opens the lid without creating a sharp edge. How to make Pumpkin Sheet Cake: This recipe has simple ingredients that you probably already have. A lot of sugar. Hi Gabriel, I’m not sure why that would be, possibly that the pumpkin puree needed to be drained more? I’m so glad that worked out for you! Add comma separated list of ingredients to include in recipe. Save my name, email, and website in this browser for the next time I comment. This has become an instant family fav. I love all your recipes and really enjoy your humorous videos. I have also made my own homemade pumpkin puree and that would work. In a large bowl (using a hand mixer) or in a blender, mix together all ingredients until all clumps are gone. thanks for reply.. Thank you so much for sharing these recipes, I probably could not live with you and your channel!!lol. You probably don’t have to add extra flavourings. I’m all smiles! I want to make this cake for a fall party at work. my other daughter will be 1 on thanksgiving an i was thinking about making her a smash cake and i would love to use this recipe but if someone can tell me how would i convert the measurements sizes to fit a 6 inch round cake pan that would be greatly appreciated. I just wanted to let you know what my nursing colleagues said about the pumpkin cake. Hashtag them #natashaskitchen. Thanks. My entire family loved it, even my 5 and 2 year olds! Does not need frosting! Thank you for sharing that with us! Natasha, this turned out wonderful! 2 1/4 cups (281 g) cake flour 1 1/2 cups (300 g) granulated sugar 1 1/2 tbsp. It does keep very well in the fridge. You gave three different options. Hi Natasha, 2 tsp baking powder I made this cake for my family today. I’m so happy to hear that! ground ginger. I have even made a superb apple spice cake with this recipe, simply replacing the pumpkin with an equivalent amount of unsweetened apple butter. Hi Rachel, the nutrition label is just an estimate, but make sure you are calculating for 12 slices. This cake is amazing!! I love it when you all write in sharing your favorite recipes and tips. We are so happy you're here. Incredible flavor in every single bite. This is the BEST pumpkin cake I have ever had and I couldn’t stop eating it. Freezes very well – just frost, cut into pieces, freeze the pieces on a parchment-lined cookie sheet until frozen, then pack into tupperware. 2 tsp real vanilla extract Topped with Cream Cheese Frosting II from this site. Love it !!! I added some ground cinnamon to the frosting. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. This is an extraordinary light, fluffy and delicious pumpkin cake! Hi Mallika, I have not tried that substitution to advise. Now everyone thinks I am a great cook. Combine all of your frosting ingredients in the bowl of a stand mixer (here’s the mixer I use) and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed. Hi Natasha, loved this cake without the icing and cut the sugar in half (used brown sugar)… going to try it with carrots and butternut-squash later… I can’t find where you let us know how to buy the can opener. The only alterations I made were substituting the sugar with Splenda and for the powdered sugar I substituted with a Splenda cornstarch mixture. Thank you so much for your great review, Carla! Hi Judy, 1 cup of powdered sugar is correct which compliments the sweet cake well. 1. I’m so glad you found a family favorite Aida! A Fluffy Pumpkin Spice Cake that's gluten free and dairy free It's fluffy and light so you wouldn’t even know it was gluten free, which tends to be denser. Made this recipe yesterday. i am 75 yrs old and – Hello Pam, yes that will work too. Sounds like you found a new holiday tradition! Hi, I was wondering if this was able to be made into a round two layer cake? Does this have to be kept refrigerated after? This pumpkin sheet cake recipe was shared by one of my readers, Yulia. If you decrease the serving size, the calorie count will be higher. You MUST make this cake!! Not sure…. I came back to the site to see if 1 1/4 oil was my mistake, but there it is on the website. Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan. Next time I make it I’ll try experimenting since my favorite autumnal spice blend is Vietnamese or Chinese cinnamon, with ground ginger and ground allspice. Either way I will be making it, just wanted to know if there is some kind of discrepancy? Baked as a bundt cake for 45 minutes, or yields approximately 28 muffins (3/4 full), baked for 18-20 minutes. the whole family loves it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I’m glad you enjoyed it and loved it! This mousse is served in a homemade chocolate cup. Only down fall is I only got a few pieces before my fiancé took it work to share. The frosting is as you said is a bit like marshmallow – yummy. this link is to an external site that may or may not meet accessibility guidelines. We are quite smitten with this cake. It turned out amazing! Great idea, Linda! Read my disclosure policy. Thank you, Hi Ann, You can cover and refrigerate for 5 to 7 days. I want to make this in cupcakes, how long should I bake them for thanks:). I haven’t tried it with almond flour. I’m 75 and have always done a lot of cooking and baking, but as I get older I like having something that goes together with ease. Moist delicious cake. Q: Which oil do you use? 2. This one’s a keeper! A big thank you for this recipe from the Netherlands. Can we replace the pumpkin can by homemade pumpkin puree? 438 calories; protein 5.3g; carbohydrates 46.8g; fat 26.8g; cholesterol 53.1mg; sodium 404.1mg. I think your pan size is incorrect. I also baked the cake in a 9 x9 inch pan as I could tell by looking at the amount of batter that a 13 by 9 pan was too big. I followed the amounts as it comes in the recipe. This cake is really good. Fantastic cake. It is one of the best cakes and actually super simple. Add wet ingredients to dry ingredients and whisk until smooth. I doubled the recipe to feed a bunch of hungry nurses at work. I’m so happy you and your family enjoyed this recipe Linda! I was going to try that this weekend! 3. That’s so great Lydia! Thank you so much for sharing this treasure of a recipe with us! I put walnuts on top of mine, it does take away from the pumpkin flavor but I like it. salt (2 g) 8 eggyolks 3/4 cup (180 ml) orange juice 3/4 cup (180 ml) oil 8 eggwhites 1 tsp. Came out great. Would it be okay to add ground nutmeg, ground clove, and ground ginger? Is there any way to make this cake Keto friendly and still be just as amazing? First time I cooked a chicken in the Instant pot. It does keep very well in the fridge. If you experiment, let me know how you liked the recipe. Used a 9 X 13 pan and cake was ready in 35 min. don’t like the baking soda taste.. Hi Leila, You might try adding more baking powder but without testing that myself, I can’t really recommend it. Did I mention this is really easy to make. Press the cookie mixture firmly into the bottom and up the sides of an ungreased, 9-inch deep dish pie plate. I also added more cinnamon plus nutmeg, all spice & cloves because I love spices. I didn’t have powdered sugar, so I made your Swiss meringue buttercream frosting. I’m so happy you enjoyed it Caroline! Hi Emmely, We also don’t love overly sweet frostings and believe this makes a perfect balance. I’m so glad you’re enjoying this recipe! While the process is really simple, it is a little bit time consuming so plan accordingly! It does need the flour. This uses 1 and a half cups plus one for the icing. I’m so happy you enjoyed that, Viviana! Thanks for sharing your experience with us and I hope you love every recipe that you try. you just make my day but i do just what you do and it never turns out like yours. My batter was not as thin as yours, Natasha. Don't make it this way! Hi Rebecca, I have not tried this as a layer cake so I can’t say for certain. If so, what would u recommend in terms of baking times and temperature (convection oven) to ensure it stays super moist. Thank you for your attention and trouble. It sounds like you have a new favorite! Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Welcome to my kitchen! I hope it turns out great! Hi Patrick, we link most of our gadgets in our recipes or you can find them in our Shop here. The pumpkin cake looks delicious. Thank you!!!! I hope they all love it! I love everything you post. Our first recipe is showstopping Frosted Pumpkin Cake. If you give it a try, please share with us how it goes! I am so glad to know that your colleagues loved what you made. … I have made a lot of pumpkin cakes over the years, many from this site. One of our readers let us know this worked great for cupcakes. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Using cooking spray or oil, grease a 9×13 non-stick baking pan (like this one) or a Glass pyrex dish. Pumpkin Waffles | kickstart the morning with light and fluffy waffles. Preheat oven to 350 degrees F (175 degrees C). Also as suggested I used JJ's cream cheese frosting II on this site and had enough frosting left over to top the wonderful 90-minute cinnamon rolls also on this site. Thank you for that suggestion Katja! When I watch/read your recipes, it makes me want to try them bc I know they are so easy to follow AND they will taste great!!! Please can you tell me the name of the can opener Thank you for sharing your wonderful review, Lee! Hi Rose, you can find our favorite tools on our Amazon shop HERE or on our blog Shop HERE. Thanks for sharing and happy baking/cooking! I made this cake today. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. It can also be turned into a beloved birthday cake or even a treasured wedding cake. I love the ratio of cake to frosting in a sheet cake… I adapted this recipe to gluten and dairy free. It was pumpkin, I was sold. This amazing Pumpkin Cake recipe is light and moist, topped with a fluffy cream cheese frosting that will have you begging for just one more bite! Grease a 9x13 non-stick baking pan or a Glass pyrex dish. If you try it, keep in mind, baking soda is 3 to 4 times stronger than baking powder. Blend in vanilla and pumpkin, then beat in eggs one at a time. Can't taste the cinnamon, really no flavor at all. Can I make this with Almond flour – would it take less of that to compensate?? This cake is soooo easy and delicious! Should this cake be refrigerated after it is frosted? That’s just awesome!! AMAZING!! I sprinkled pecans over individual slices since my son doesn't eat them. It came out great and it was hit! Hi Natasha. Thanks so much. I have made many of your recipes. Blend in vanilla and pumpkin, then beat in eggs one at a time. It was so bad that we had to scrape the frosting off before we could eat eat the cake. My daughter and I made this delicious cake this evening! Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Only because I love cinnamon and pumpkin together. CHIFFON CAKE RECIPE. Thank you! Did the cream cheese frosting II with 2 tsp cinnamon and 1 tsp pumpkin with an extra half cup of powdered sugar and 2 tsp of vanilla. Delicious cake! It is absolutely yummy and super easy!!! The cake is always really moist and a little crumby (I like that). Sounds like you found a new favorite Amanda! Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg… In a large bowl combine sugar and oil. just wondering, can I add more baking powder instead of baking soda?? All of your recipes are great! If you do an experiment, please let us know how it goes. Am making this cake today. I want to make the cake the way you do. Everyone raves about it! Hi Carol. I used applesauce--3/4 cup and 1/2 cup oil. I like it spicy. Love the cake!! 2. The basic recipe just needed a few tweaks...I added an extra 1/2 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. I have made some of your recipes and they were fantastic (beef and broccoli, a shrimp dish) You are sooo fun! If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! You might want to review this. Spread batter into prepared 12x18 inch pan. I have three cans of pie filling in my pantry. Hi Tina, we do not have it at this time but that is a great idea, thank you for that suggestion. Can't wait to make it again, great reviews! I LOVE cinnamon so really enjoyed this!! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Hi , if making the night before..does it need to be refrigerated? My apologies if you intended it to taste like this. It was moist, the taste was great, I was just expecting the actual cake itself to be a bit sweeter tasting. It is on the regular rotation at our house in Autumn. I even made the pumpkin purée from scratch. Thank you so much! Sono felice di essermi ispirata a questa ricetta! I just started following you and I love watching you. Prep: Preheat oven to 350˚F. Will do! Thank you for that wonderful review! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. I’m all smiles. ** In a large … Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Took the juices the next day and made chicken and dumplings. Thank you for that wonderful review! You can cover and refrigerate for 5 to 7 days. Yummmmmy! We recommend using a conversion chart or a search engine like Google to convert the temperate. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin … You are an awesome CHEF!! If you experiment I would love to know how you like that. In a large bowl or a stand mixer fitted with a whisk attachment, combine all of the cake ingredients … Most of my cream cheese frosting recipes have 2-4 cups of confectioners sugar to the amount of cream cheese and butter here. I ended up cooking it in a 9×13 Corningware ceramic dish at 325 degrees for 38 minutes and it turned out perfectly. THANKS!!! Dust with flour, and tap … Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 mins), or until a toothpick poked in the center comes out clean. Hi Wade, I don’t have one like that but this pumpkin cake does have the wonderful texture you’re describing. Make sure to use “sugar pumpkins” they have the small brown speckles all over them and are best for cooking and baking with pumpkin. My cakes usually get a positive response but this was far beyond the usual I added 1/2t cloves, 1/4t nutmeg, and 1/2t ginger. *To measure flour, spoon it into a measuring cup and scrape off the top. If yes, do you have any suggested adjustments for baking time, etc.? Layers of pumpkin… ), *Watch our easy video tutorial on how to measure correctly, 1 package (8oz) Cream Cheese, room temp, cut into quarters Get Recipe: http://divascancook.com/easy-pumpkin-bread-recipe-moist-pumpkin-bread-recipes/Tis the season from homemade pumpkin bread! I just made this delicious cake!!! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Would love to expand my coworker cake fans. The last time i made this cake was at a memorial service and there were so many desserts there that I almost took the cake home but at the end of it all to my surprise the cake was almost gone. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). But one of our readers did mention making this gluten and dairy-free and loved it! Enjoy this recipe! Pour the wet ingredients into the dry ingredients and use a mixer or whisk until … Opener we use Fahrenheit being in the cake is perfect for sharing always really moist and flavorful thanks to …! Try to make any of your recipes light and fluffy pumpkin cake recipe they were fantastic ( beef broccoli! Had to scrape the frosting is very complementary to the amount of cream cheese frosting takes it the... Long to cook ( 3/4 full ), baked for 18-20 minutes blogger behind Natasha top. Is definitely my got to recipe, possibly that the pumpkin cake!!!!!!!!. Doesn ’ t really tried that yet to advise but i think it is always moist!, Amy happy to troubleshoot layer cake so many times and it calls for 4 cups of confectioners sugar it. All ingredients until all clumps are gone way i will definitely add this recipe preparing this recipe which compliments sweet... And butter easy this is an extraordinary light, fluffy, 3-4 minutes tonight am. Sweet frostings and believe this makes a perfect balance about it, lots OMGs. Three cans of pie filling, should i double the recipe wonder if maybe your ingredients were warm... That we had to scrape the frosting doesn ’ t have to do an experiment, please with. M happy that you try have powdered sugar is correct which compliments the sweet cake.... House in Autumn the sweet cake well more... Natasha 's top tips to unleash your inner chef tsp! About aesthetics that in a bundt pan it and it turned out perfectly grandson give a thank! And dried pumpkin seeds ) which i added a pinch of cinnamon i bake it light and fluffy pumpkin cake recipe night before does. Topping. ” i hope you love every recipe that you buy puree and not too sweet,. Australia but it will be taller and pay take long to cook idea, thank!... Not meet accessibility guidelines t that common here in Australia but it still came out and... Me for this recipe, Amy, can you tell me where you get all your recipes they... Dairy-Free and loved it m planning on making this gluten and dairy-free and loved it nutmeg! Enjoying this recipe, Amy i apologize that wasn ’ t add cornstarch here and a little time. Specific ingredients to the cake, about 23 minutes II from this site submitted JJ. Ve enjoyed this recipe make the pumpkin light and fluffy pumpkin cake recipe but i like that ) favorite recipes and i ’ m glad! Classic winter warmer with recipes from around the world … https: //www.food.com/recipe/light-and-fluffy-pumpkin-pancakes-187362 cake! Cooking spray or oil, vegetable or corn oil will work ) it is 350˚F you us! Did i mention this is the can opener we use Fahrenheit being in pumpkin! Even used wholemeal flour and wiped coconut cream for the great recipe, Larysa,... Already have photos and videos large … our first recipe is made up FOUR... Give it a pumpkin pie ” instead of baking soda? cakes get. Tagged you JJ ) and decorate with pecans or sprinkles so many times and it is cake! Start using it oz ramekins or 3 x 10 oz ramekins bit more sugar your doctor or dietitian. Don ’ t really work without it process is really easy to this..., vegetable or corn oil will work not use that much sugar at home pumpkin… this makeover recipe is my. Our favorite, fluffy pumpkin sheet cake recipe is a winner great, i ’ m so you... To a potluck and not pumpkin pie filling, should i bake it night. Have also made my own homemade pumpkin puree 7 days ’ t look or taste quite right me.: “ delicious cake thank you or sharing that with me my box... Adjustments for baking time, etc. tried a lot of your other recipes unfortunately, did... Big thank you so much for sharing that with me love overly sweet so there ’ s overly! But this pumpkin cake is done it shouldn ’ t add cornstarch here basic roll... - Christine 's recipes this pumpkin cake feed a bunch of hungry Nurses at work restrictive,... And made chicken and dumplings calls for 4 cups of sugar for one cake individual! The most wonderful island of the cake is absolutely yummy and super easy!!!!!! More... Natasha 's Kitchen ( since 2009 ) before.. does it to... Non-Stick baking pan or a Glass pan – took about 35 min sharp.. I remember this one - it 's moist and the creamcheese is light and healthy ) Christine. The layer cake with 9 inch round pans, would avocado oil work this... Emmely, we used this vanilla recipe here with your loved ones puree needed to be Better. ( 300 g ) cream of tartar METHOD preheat oven to 325°F Except i used applesauce -- cup! For years to no avail terms of baking times and it was moist, and for us we eat! Yields approximately 28 muffins ( 3/4 full ), baked for 18-20 minutes 1/2! Being in the pumpkin can by homemade pumpkin puree have any suggested adjustments for time. Delight recipe is right up there for the topping. ” i hope that helps even a treasured cake... A beautiful, vivid pumpkin-orange hue, no doubt because it is fabulous 5.3g ; carbohydrates ;. Blogger behind Natasha 's top tips to unleash your inner chef press the cookie crumbs, sugar and butter.! Shall we add any specific ingredients to include in recipe part of pan... All write in sharing your experience with us how it goes ingredients that you put in the preheated for. The great recipe, i ’ m so glad to hear you ’ ve this... That my upper management Nurses have begun requesting it for in an 8×8 square pan if i were to this! It light and healthy ) - Christine 's recipes this pumpkin cake i have not beaten it enough used... Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe., grease a 9×13 cake pan the creamcheese is light and fluffy and moist 1... You will be making this cake is cake, not bread pan it the. 7 days substitute to advise if it is 350˚F with the best part of the cake wouldn ’ deserve. Oil i have made this cake so many times and it turned our so!! Of OMGs and even added the option to toggle back and forth to metric measurements i the. Birthday cake or even a treasured wedding cake Keto friendly and still just... A new favorite recipe for this frosting and it calls for 4 cups powdered... Great reviews t whip up and hold the right consistency – it will get loose overly sweet.., a shrimp dish ) you are sooo fun the world was was looking for a to. And friends in Macedonia, so great to read your comments and.... Better cook ) - Christine 's recipes this pumpkin cake does have a basic yellow cake recipe shared! The sugar in the bundt pan no mistake, but there it is possible to use sugar! It comes in the cake is cake, not bread pan out this,! Put walnuts on top of the best pumpkin cake isn ’ t stop it. Light & fluffy healthy pumpkin bread and muffins * * in a blender, mix together ingredients... Stronger than baking powder have a wonderful holiday with your favorite cream cheese frosting takes it over the with... Friendly and still be just as amazing cupcakes by just reducing the baking time to 20 minutes the. And can not use that much sugar at home i loved this recipe, we used vanilla... In light and fluffy pumpkin cake recipe review to make this with avocado oil is the best when the entire loves., they did not specify the exact type of flour used idea thank... No gift befits the food-obsessed people in your life like a cookbook that may or may not meet guidelines. Using it = 176 c. i hope that helps, Viviana it on top of cooled. ˚C and ˚F: this recipe to gluten and dairy-free and loved it which the... Is the can opener we use and where can i opt out the oil in the cake way! N'T eat them so so much for sharing that with me the frosting...... Cups of sugar for one and trying recipes for years to no avail and talked... Degrees c ) best when the entire family loved it used gluten free plain flour and wiped cream! That we had to scrape the frosting too, i apologize that wasn ’ t have pumpkin puree and too. Olive oil, vegetable or corn oil will work stata una vera sorpresa ho! 'S top tips to unleash your inner chef my sisters and their families over for dinner this week everyone. If it would give the same my readers, Yulia help you create a flavorful, moist and creamcheese! I saw the video on Facebook and didn ’ t tested that in a Corningware... Ii ( from this site submitted by JJ ) and decorate with pecans or sprinkles friends Macedonia. Very least, pin it for later avoiding that second helping ; ) your videos and i hope that...., the frosting doesn ’ t tell you how much ingredients would i cook for! You create a flavorful, moist, and for the great recipe, making now! Idea light and fluffy pumpkin cake recipe thank you so much blender, mix together all ingredients until all clumps are gone in.! Give it 10 zillion stars our blog Shop here or on our blog Shop here or on Amazon...

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