Moist Pumpkin Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

3 cups all-purpose flour
2 cups white sugar
4 eggs
½ teaspoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup vegetable oil
2 cups pumpkin
1 cup semisweet chocolate chips
1 cup chopped walnuts

Nutrition Info

574.4 calories
carbohydrate: 70.9 g
cholesterol: 62 mg
fat: 31 g
fiber: 4.2 g
protein: 8.1 g
saturatedFat: 6.5 g
servingSize: -
sodium: 297.2 mg
sugar: 42.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.

  2. In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.

  3. Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.

Recipe Yield

1 - cake

Recipe Note

This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!

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