Ingredients
Scale
- 2 cups all-purpose flour
- 1½ cups sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Green fondant for decorating
Instructions
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Beat until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until the batter is smooth.
- Preheat the oven to 350°F (175°C) and grease your pumpkin-shaped cake pan.
- Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Once cooled, remove from the pan and decorate with green fondant leaves and vines.
Notes
- Your pumpkin shaped cake can be stored at room temperature for up to 3 days.
- For longer freshness, wrap tightly in plastic wrap and store in the refrigerator for up to one week.
- Avoid freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
