Lilly's Pumpkin Cake

Indulge in the warm, spiced flavors of fall with Lilly's Pumpkin Cake, a moist and tender dessert that's perfect for any autumn gathering. This easy-to-make recipe combines rich pumpkin puree with a trio of cozy spices—cinnamon, nutmeg, and ginger—delivering a perfectly balanced, aromatic bite in every slice. Made with a blend of granulated and brown sugar for depth, and enriched with butter and vegetable oil for an irresistible crumb, this cake is a true crowd-pleaser. Topped with a light dusting of powdered sugar, it's as simple as it is satisfying. With just 15 minutes of prep, this show-stopping pumpkin cake can be ready to serve in under an hour, making it an ideal choice for busy bakers looking for a festive centerpiece. Whether enjoyed as an afternoon treat or a dinner party dessert, Lilly's Pumpkin Cake will quickly become a seasonal favorite in your recipe collection.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 0.5 cup brown sugar
• 0.5 cup unsalted butter, melted and cooled
• 0.25 cup vegetable oil
• 3 large eggs, at room temperature
• 1.5 teaspoons pure vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 0.5 cup whole milk
• 0 optional powdered sugar (for dusting, optional)

Directions

Step 1

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

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, and vegetable oil. Whisk until smooth and well combined.

Step 4

Add the eggs one at a time to the wet ingredients, mixing well after each addition. Stir in the vanilla extract.

Step 5

Fold the pumpkin puree into the wet mixture until fully incorporated.

Step 6

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix gently until just combined, being careful not to overmix.

Step 7

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired.

Step 10

Slice into squares and serve. Enjoy!

Nutrition Facts

Serving size	(1343.4g)

Amount per serving	% Daily Value*
Calories	4056.9

Total Fat 169.9g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat 33.7g
Cholesterol 831.0mg	0%
Sodium 3614.2mg	0%
Total Carbohydrate 606.1g	0%
Dietary Fiber 15.6g	0%
Total Sugars 396.9g
Protein 52.6g	0%

Vitamin D 176.7IU	0%
Calcium 481.0mg	0%
Iron 17.7mg	0%
Potassium 1811.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 5.1%

Carbs: 58.2%