Moist pumpkin cake, served with homemade whipped cream. A perfect Fall dessert or afternoon snack!
Prep Time5mins
Cook Time25mins
Total Time30mins
Course: Dessert
Cuisine: American
Keyword: Cake, Pumpkin
Servings: 12
Ingredients
Batter:
1Cpumpkin puree
1/4Capplesauce
3Tbvegetable oil
1large egg
1tspvanilla extract
1/4Cgranulated sugar
1/4Clight brown sugar
3/4tspbaking powder
3/4tspbaking soda
1/2tspsalt
2tspcinnamon
3/4tspnutmeg
1/4tspall spice
Pinchcloves
1Call purpose flour
Whipped cream:
1Cheavy cream
3Tbpowdered sugar
1tspvanilla extract
Instructions
Preheat 350°F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan.
In a large bowl, combine wet ingredients. Mix in sugars until fully combined.
In a medium bowl, combine dry ingredients. Add to wet ingredients in small batches, mixing until no streaks remain.
Transfer batter to prepared baking pan. Smooth out top with a small offset spatula.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes before transfering to a wire rack to cool completely.
In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.
Serve cooled slices with a dollop of homemade whipped cream and a dusting of cinnamon.
Store cake in an airtight container for up to serveral days.