ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Cake

Yield one 2-layer cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup cooked, mashed pumpkin
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped pecans
  • Spiced Whipped Cream
  • 1 whole nutmeg, grated (optional)

How to Make It

  1. Combine butter and sugar, beating well. Add egg and pumpkin; beat well.

  2. Dissolve soda in buttermilk; stir well. Combine 1 3/4 cups flour, baking powder, salt, and cinnamon; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge pecans in remaining 1/2 cup flour, and fold into batter.

  3. Pour batter into 2 well - greased 8-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Spiced Whipped Cream between layers and on top of cake. Sprinkle nutmeg over top of cake, if desired.

Oxmoor House Homestyle Recipes