Moist Pumpkin Cake
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Description
This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 4 eggs
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 2 cups pumpkin
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
- 2. In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
- 3. Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts
serving: 1 - cake
calories: 574.4 kcal
carbohydrates: 70.9 g
protein: 8.1 g
saturated fat: 6.5 g
cholesterol: 62 mg
sodium: 297.2 mg
fiber: 4.2 g
sugar: 42.8 g
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