Pumpkin Cake
Pumpkin Cake
This is the best ever pumpkin cake with the perfect ratio of cake to frosting. The coconut oil in this cake makes it very moist and delicious!
Ingredients
Directions
1.
Preheat oven to 350 degrees
2.
Combine eggs, sugar, coconut oil, pumpkin puree, pumpkin pie spice and 1 tsp vanilla with whisk
3.
Add in flour, baking soda baking powder and 1/2 tsp salt. Combine with spatula. Do not overmix
4.
Pour batter into greased or lined 8x8 pan
5.
Bake for 35-40 mins
6.
While baking, make the frosting by beating cream cheese and butter together then adding powdered sugar, vanilla and 1/2 tsp salt until you reach desired consistency
7.
Once cake is cook, frost then top with more pumpkin pie spice
Recipe Tips!
- This is the best pumpkin cake ever!
- You can add a little extra coconut oil and pumpkin puree for an extra moist cake
- If you’re feeling adventurous and have access to some pie pumpkins, you can make homemade pumpkin puree instead of using canned
Share:
Related Recipes
Mae is a self-taught home chef who has a love for from-scratch cooking & baking! Living in a rural area, she became skilled in the kitchen by necessity, always using what little she had in new and creative ways. She loves to use fresh, local ingredients as much as she can and her favorite thing in the world is hosting and sharing food with the people she loves.
No comment yet, add your voice below!