Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) sour cream
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Stir in the sour cream until evenly distributed.
- Step 4: Pour batter into the prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool completely in the pan before frosting or serving. (Optional: Add a cream cheese frosting or a simple powdered sugar glaze).
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, reheat individual slices in the microwave for 15-20 seconds.
- Serve this cake with a scoop of vanilla ice cream and a sprinkle of cinnamon for an extra special touch.
- To prevent a dry cake, don't overmix the batter; ensure the sour cream is fully incorporated but leave some gentle lumps in the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American