Pumpkin Crazy Cake
This Pumpkin Crazy Cake is the perfect dessert for fall. Its flavors of pumpkin and warm spices make it a great addition to your table.
Servings 9 Servings
Calories 236kcal
Equipment
- 8x8-inch baking pan
- large mixing bowl
- Whisk or spoon
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat oven to 350F. Spray an 8x8-inch baking pan with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Use a spoon to form wells in different areas around the surface of the dry ingredient mixture; two large wells and two small. This is meant to keep the wet ingredients separate until the water is added.
- Scoop the pumpkin into one of the large wells. Pour the vegetable oil into the other large well, then the vinegar and vanilla separately into the two small wells.
- Add the water to the bowl and mix until well combined.
- Pour the batter into the prepared baking pan. Bake the cake at 350F for 35-45 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake completely to room temperature then top with the frosting of your choice.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 236kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 277mg | Potassium: 54mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg