Light and Moist Pumpkin Cake
light and moist Pumpkin Cake made with simple healthy ingredients.
Servings: 16
Calories: 289kcal
Equipment
- 10 Cup bundt pan
- Olive Oil Cooking Spray
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 3/4 cup pumpkin puree 1 can
- 1 cup brown sugar
- 1/2 cup sugar
- 4 lg eggs
- 1 cup olive oil
Icing (optional)
- 1 cup powdered sugar
- 2 tbsp half and half or milk or heavy whipping cream
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350°F. Spray pan with cooking spray.
- Combine flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
- Whisk eggs with a fork and combine with oil. Add sugar and brown sugar. Mix well.
- Combine egg mixture with pumpkin puree.
- Add flour mixture to pumpkin mixture and stir until well mixed.
- Let batter rest for 10 minutes.
- Add batter to bundt pan. Place on bottom rack of oven. Bake for 35 minutes until a tooth pick inserted in the middle of the cake comes out clean.
- Place on a rack and let cool for 10-15 minutes. Run a knife gently around the outside of the cake and around the inside stim.
- Place a cake plate over the bundt pan and invert. Cake should easily slide out of the pan.
- Let cake completely cool. Add powdered sugar dusting or a light powdered sugar glaze.
Powdered Sugar Glaze
- Mix powdered sugar with milk. Add vanilla. Drizzle over cake.