Super Yummy Pumpkin Cake Can Be Modified To Gluten Free Food
SUPER YUMMY PUMPKIN CAKE (CAN BE MODIFIED TO GLUTEN FREE)
This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe.
Provided by DownHomeDinner
Categories Dessert
Time 45m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!
Nutrition Facts : Calories 628.4, Fat 35.9, SaturatedFat 10.8, Cholesterol 98, Sodium 533.2, Carbohydrate 73.8, Fiber 2.3, Sugar 54.8, Protein 6
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- In a mixing bowl whisk together the brown sugar, flour, baking powder and soda, salt, xanthan gum, and spices.
- Make a "well" in the dry ingredients and add the eggs, oil, milk, and pumpkin puree to the "well." Whisk the wet ingredients together, and then incorporate them into the dry ingredients until you have a smooth batter.
- Pour the batter into the prepared pan and bake for bake for 22-24 minutes or until a toothpick inserted near the center comes out mostly clean.
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