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To make Mom's Famous Pumpkin Cake, gather these simple ingredients. Each one plays a key role in making the cake moist and flavorful. Here’s what you need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 2 cups pure pumpkin puree - 1 teaspoon vanilla extract - 1 cup chopped walnuts (optional) - Cream cheese frosting (for topping) These ingredients create a rich, spiced cake that warms the heart. The pumpkin puree adds moisture and flavor, while the spices bring warmth. You can add walnuts for crunch, but they are optional. Check the Full Recipe for detailed steps on how to bring these ingredients together. - Preheat your oven to 350°F (175°C). - Prepare a 9x13 inch baking pan. Grease and flour it or line it with parchment paper. - In a medium bowl, combine the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - In a large bowl, mix the wet ingredients. Blend the granulated sugar and brown sugar with the vegetable oil until smooth. - Add eggs one at a time. Mix well after each addition. Then, add the pumpkin puree and vanilla extract, mixing until fully combined. - Gradually add the dry ingredients to the wet ingredients. Mix just until combined. It’s okay if there are some lumps. - If you like walnuts, fold them in gently at this point. - Pour the batter into the prepared baking pan. Spread it evenly. - Bake in the oven for 30-35 minutes. Check with a toothpick; it should come out clean. - Cool the cake in the pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack. Frost with cream cheese frosting once cooled. Enjoy your creation! For the full recipe, check out the details above. - Avoiding overmixing: When mixing wet and dry ingredients, mix just until combined. Overmixing can make the cake tough. A few lumps are okay. This keeps the cake light and fluffy. - Ensuring proper baking time: Every oven is different. Check the cake at 30 minutes. Insert a toothpick into the center. If it comes out clean, your cake is ready. If it's wet, bake for a few more minutes. - Best cream cheese frosting techniques: Start with softened cream cheese. Beat it until smooth before adding sugar. This makes your frosting creamy and easy to spread. For a touch of flavor, add a little vanilla extract. - How to store leftover frosting: Keep leftover frosting in an airtight container. Refrigerate it for up to a week. Before using, let it sit at room temperature to soften. - Garnishing ideas: Top your cake with chopped walnuts or a sprinkle of cinnamon. You can also add a dollop of whipped cream for extra flair. This gives a beautiful look and a nice crunch. - Pairing with beverages: This cake pairs well with coffee or tea. The spices in the cake complement the warmth of these drinks. Serve it at your next holiday gathering for a perfect match. {{image_2}} You can switch up the flour in Mom's Famous Pumpkin Cake. If you need gluten-free options, try almond or coconut flour. These flours add a nice flavor and texture. Just remember to adjust the liquid since these flours absorb more moisture. For sweeteners, consider using honey or maple syrup instead of sugar. Both options bring their unique flavor. They also make the cake a bit more moist. Just reduce the amount slightly since they are sweeter than regular sugar. Want to make the cake even better? Add chocolate chips! They melt and create gooey pockets of goodness. Just fold in about a cup of semi-sweet or dark chocolate chips before baking. You can also mix in extra spices for a warm twist. Try adding a bit of allspice or cardamom. They blend well with pumpkin and give the cake a cozy taste. Make your cake festive with Halloween-themed decorations. Use candy corn or chocolate spiders on top for a fun touch. You can even color the frosting orange or black for added flair. For Thanksgiving, think about turning this cake into cupcakes. Just pour the batter into cupcake liners and bake for about 20 minutes. Frost them with cream cheese frosting and top with festive sprinkles. This way, everyone can have their own individual treat. For the full recipe, check out the details. To keep Mom's famous pumpkin cake fresh, refrigeration is key. Wrap the cake tightly in plastic wrap or foil. This helps prevent it from drying out. Place the wrapped cake in the fridge. It will stay good for about a week. If you want to store it longer, consider freezing it. For freezing, slice the cake first. Wrap each slice in plastic wrap. Then place the slices in an airtight container or a freezer bag. This keeps them safe from freezer burn. The cake can last up to three months in the freezer. When you're ready to eat it, let it thaw in the fridge overnight. At room temperature, Mom's pumpkin cake lasts about two days. Keep it in a cool, dry place. If you notice any signs of spoilage, it's best to toss it. Signs include mold, an off smell, or a dry texture. Always trust your senses. If it doesn't look or smell right, don’t eat it. Enjoy the cake while it's fresh for the best taste! Can I make this cake ahead of time? Yes, you can make this cake ahead of time. It tastes even better after a day in the fridge. Just wrap it well in plastic wrap. This keeps it moist and fresh. What can I substitute for pumpkin puree? You can use mashed sweet potatoes or butternut squash. Both give a similar texture and flavor. Make sure they are smooth and not too watery. Is this cake suitable for a gluten-free diet? No, this cake is not gluten-free as it uses all-purpose flour. You can swap it with a gluten-free blend. Just make sure it has xanthan gum for structure. Can I reduce the sugar content without compromising the recipe? Yes, you can reduce the sugar. Try cutting it by a third. The cake will still taste great, but it may be less sweet. How to achieve a more moist cake? To make a moister cake, add an extra egg or a bit of applesauce. This helps keep the cake tender and soft. Also, do not overbake it. Can I add cream cheese to the batter? Yes, you can add cream cheese to the batter. It will make the cake richer and creamier. Just soften the cream cheese and mix it well with the wet ingredients. For the complete recipe, check out the Full Recipe. This recipe blends simple ingredients with easy steps to create a delicious cake. I outlined how to mix and bake the cake perfectly. You learned tips for frosting and serving, plus fun variations. Proper storage keeps the cake fresh longer, while the FAQs answered common concerns. Enjoy experimenting with flavors and techniques. You’ll create a treat that brings joy to any occasion. Trust that this cake will delight your friends and family.

Mom's Famous Pumpkin Cake

Indulge in Mom's Famous Pumpkin Cake, the perfect autumn treat! This moist and flavorful cake combines pure pumpkin puree with warm spices and is topped with creamy frosting. Follow our simple steps to create a delightful dessert that will impress friends and family. Ready to bake a delicious memory? Click through to explore the full recipe and elevate your fall baking game with this comforting dessert!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

2 cups pure pumpkin puree

1 teaspoon vanilla extract

1 cup chopped walnuts (optional)

Cream cheese frosting (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In a large mixing bowl, blend the granulated sugar and brown sugar with the vegetable oil until smooth.

        Add the eggs one at a time, mixing well after each addition. Then incorporate the pumpkin puree and vanilla extract, mixing until fully combined.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; it's fine if there are a few lumps.

            If you’re using walnuts, fold them in gently at this stage.

              Pour the batter into the prepared baking pan and spread it out evenly.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

                    Once cooled, generously frost the cake with cream cheese frosting and sprinkle some chopped walnuts on top for an extra crunch.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12-15

                        - Presentation Tips: Serve the cake slices on a decorative platter, garnished with a sprinkle of cinnamon and a few walnut halves on top for an autumn-inspired look. Enjoy with a dollop of whipped cream for an extra indulgence!