Dessertscelebratingsweets5.0
Easy Cinnamon Sugar Pumpkin Cake
This pumpkin cake is soft and moist, packed with warm spices, and topped with cinnamon sugar. This single layer cake can be whipped up in minutes with pantry staples.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- bowl
- spatula
- pan
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F with a rack in the center of the oven.
3
Whisk flour, baking powder, baking soda, salt, pie spice, and cinnamon until combined. Set aside.
baking powder1 teaspoon(230g) canned pumpkin puree1 cup½ teaspoon ground cinnamonground cinnamon1 teaspoon
4
In a large bowl, whisk pumpkin, brown sugar, granulated sugar, sour cream, oil, eggs, and vanilla. Add the flour mixture and whisk until just combined (don't overmix). Tap the excess batter off the whisk and use a rubber/silicone spatula to stir the batter a couple of times, scraping the sides and bottom of the bowl.
(230g) canned pumpkin puree1 cupgranulated sugar2 tablespoonslarge eggs2
5
Grease an 8x8 square metal baking pan and pour the batter into the pan. Tap the pan gently but firmly on the countertop a couple times to remove air bubbles.
6
Combine the sugar and cinnamon for the topping. Sprinkle over the top of the cake batter. Bake for ⏱️ 28-33 minutes, until a toothpick inserted into the center of the cake comes out clean. Note: If your toothpick poke makes a visible hole just slide of some the excess cinnamon sugar on top of the cake over the hole. Place the pan on a wire rack to cool completely.
½ teaspoon ground cinnamon(230g) canned pumpkin puree1 cupground cinnamon1 teaspoon
Nutrition Facts
calories
182 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
110 mg
protein Content
2 g
trans Fat Content
0.03 g
cholesterol Content
30 mg
carbohydrate Content
30 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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