Light Pumpkin Cake
Indulge in the cozy flavors of autumn with this Light Pumpkin Cake that’s perfectly spiced, delightfully moist, and wonderfully easy to make. Featuring wholesome pumpkin puree, a touch of unsweetened applesauce for a lighter twist, and warm notes of cinnamon and nutmeg, this cake is a guilt-free treat that doesn't skimp on flavor. With minimal prep time and a simple one-bowl mixing method, this recipe yields a soft, tender crumb that’s ideal for everyday snacking or holiday entertaining. Enjoy it plain, dusted with powdered sugar, or topped with a dollop of whipped cream for an irresistible seasonal dessert. Perfect for fall gatherings or a quick weeknight bake, this pumpkin cake is sure to become a family favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Pumpkin puree
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch square baking pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, applesauce, and vegetable oil. Mix well until smooth.
Step 4
Add the eggs, one at a time, to the wet ingredients, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture in three batches, stirring gently after each addition until just combined. Be careful not to overmix to ensure a soft, fluffy texture.
Step 6
Pour the batter into the prepared baking pan and spread it evenly.
Step 7
Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Step 9
Enjoy your light pumpkin cake plain or dusted with powdered sugar, or serve with a dollop of whipped cream!
Nutrition Facts
| Serving size | (917.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2213.3 |
| Total Fat 70.8g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 35.5g | |
| Cholesterol 376.9mg | 0% |
| Sodium 2100.6mg | 0% |
| Total Carbohydrate 374.8g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 217.2g | |
| Protein 34.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 259.2mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1057.6mg | 0% |
Source of Calories