Moist Pumpkin Cake

7 40 228
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 20
Moist Pumpkin Cake
Health Rating


2 cup Pumpkin purée, canned
1 1/2 cup Granulated sugar
1 cup Vegetable oil
4 large egg Egg (lightly beaten)
2 cup All-purpose white flour
2 tsp Baking soda
2 tsp Cinnamon


Beat pumpkin, sugar and oil. Add eggs. Mix well.

In another bowl, combine dry ingredients and stir to mix. Add to pumpkin mixture and beat well.

Pour batter into greased 15 x 10 x 1 inch jelly roll pan (or you can make cupcakes).

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.


You can use fresh pumpkin.

Nutrition Facts

Per Portion

Calories 228
Calories from fat 109
Calories from saturated fat 16.1
Total Fat 12.1 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 3.5 g
Cholesterol 39 mg
Sodium 143 mg
Potassium 77 mg
Total Carbohydrate 26.8 g
Dietary Fiber 1.2 g
Sugars 15.9 g
Protein 2.8 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.1
Vegetables 0.4

Energy sources

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