Pumpkin Spice Cake with Cinnamon Whipped Cream
Servings 12 - 16
Equipment
- 9x13-inch baking dish
- Hand mixer
Ingredients
Pumpkin Spice Cake:
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup chopped walnuts
Cinnamon Whipped Cream:
- 1 pint heavy whipped cream
- 2-3 tbsp powdered sugar to taste
- ½ tsp vanilla extract
- ¼-½ tsp ground cinnamon to taste
Instructions
- Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with butter or cooking spray.
- Make the cake by combining the pumpkin puree, eggs, sugar, and oil in a large bowl. Beat with a hand mixer or stand mixer until smooth and creamy.
- Mix the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a separate bowl.
- Slowly pour the flour mixture into the pumpkin mixture, then mix until all ingredients are combined.
- Stir in the walnuts.
- Spread batter in a lightly greased 9x13-inch glass baking dish.
- Bake for 25-30 minutes, or until a wooden tester comes out clean.
- Cool in the pan.
- Meanwhile, make the cinnamon whipped cream by beating the heavy whipping cream, powdered sugar to taste, vanilla, and cinnamon together for 5-7 minutes, until thick and creamy.
- Slice and top with cinnamon whipped topping. Enjoy.