My sister-in-law loves pumpkin. I mean, really, really loves pumpkin. She was known to eat a full can of the stuff in a sitting when she was pregnant with my niece. (I say that's how she ended up a redhead.) And my sister-in-law begged me to share this cake recipe when I first made it a few years ago.
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon (or pumpkin pie spice)
1 tsp. salt
1 tsp. vanilla
½ cup melted butter
½ cup apple sauce
1 cup sugar
1 cup brown sugar
4 eggs (at room temperature)
½ cup buttermilk (or soured milk- ½ Tbsp. vinegar + ½ cup milk)
1- 15 oz. can of pumpkin puree (NOT pie filling)
Yield: approx. 7 cups of batter. That is about 2 cups more than the average cake mix. So, this makes more cake than you're used to. If you're using it for Pumpkin Cake Pops, be aware of this. You could be making pops until your hands fall off!
Preheat oven to 350-degrees.
In a medium-sized bowl, whisk together the 3 cups flour, 2 tsp. baking soda, 2 tsp. baking powder, 3 tsp. cinnamon (or pumpkin pie spice), and 1 tsp. salt.
Add the milk. Mix well.
Add the other half of the flour. Mix well.
*Note: for my 6" round pans, it takes 25-35 minutes. For an 8" x 3" round pan, it takes between 50-60 minutes.
*Reminder: This recipe makes 7 cups of batter. That's more than your typical cake mix. Just warning you!
I think this cake is best when paired with my cream cheese frosting. SO yummy!
Would you like to purchase a printable version of this recipe? Click here to purchase an easy-to-follow recipe. The link will take you to PayPal, where you will enter your email address when you pay. I will then email you the .pdf version of this recipe complete with photos and instructions.
Click the Links Below to See:
Pumpkin Cake Pops
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