Super Yummy Pumpkin Cake Can Be Modified To Gluten Free Recette

Grandma Rosemary's secret recipe! This unbelievably moist and easy pumpkin cake is a game-changer. Forget dry pumpkin bread – this recipe delivers a tender, flavorful cake every time. Perfect for pumpkin lovers and skeptics alike (yes, even pumpkin pie haters!). Easily adaptable to be gluten-free. Get ready for rave reviews!

Préparation 20 min

Cuisson 45 min

Calories 628.4 kcal

Protéines 12g

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Super Yummy Pumpkin Cake Can Be Modified To Gluten Free

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Super Yummy Pumpkin Cake Can Be Modified To Gluten Free

1 (15 ounce) can Canned Pumpkin
2 large Eggs
1 1/2 cups granulated Sugar
1/2 cup Vegetable Oil
1 3/4 cups All Purpose Flour
2 teaspoons Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon Salt
1/2 cup (1 stick) unsalted Butter, softened
8 ounces Cream Cheese, softened
4 cups Powdered Sugar
1/2 cup chopped Pecans, for garnish (optional)
1 teaspoon vanilla extract (for cake)
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract (for frosting)

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Comment préparer Super Yummy Pumpkin Cake Can Be Modified To Gluten Free

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or vegetable oil. Lightly dust the pan with flour, tapping out any excess.
In a large bowl, combine the pumpkin puree, oil, sugar, eggs, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour (or gluten-free flour blend), baking soda, baking powder, cinnamon, cloves, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
While the cake cools, prepare the icing by combining all icing ingredients and beating until smooth and creamy.
Once the cake is completely cool, frost the top with the prepared icing.
Sprinkle with chopped pecans and refrigerate for at least 30 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

219g

Fat

54g

Carbs

24g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Desserts American Southern United States Easy Holiday Event Cakes Thanksgiving Halloween 3 Steps Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Super Yummy Pumpkin Cake Can Be Modified To Gluten Free ?

Super Yummy Pumpkin Cake Can Be Modified To Gluten Free prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Super Yummy Pumpkin Cake Can Be Modified To Gluten Free ?

Super Yummy Pumpkin Cake Can Be Modified To Gluten Free contient environ 628.4 calories par portion, avec environ 12 g de protéines, 24 g de glucides et 55 g de lipides.

De quels ingrédients ai-je besoin pour Super Yummy Pumpkin Cake Can Be Modified To Gluten Free ?

Les principaux ingrédients de Super Yummy Pumpkin Cake Can Be Modified To Gluten Free sont Canned Pumpkin, Eggs, Sugar, Vegetable Oil, All Purpose Flour, Baking Soda. Consultez la liste complète avec les quantités ci-dessus.