The inclusion of the diced potato makes this quiche incredibly hearty and stick to your ribs while maintaining a lovely flavor. When I bake potatoes, I prefer to prepare a few extra and save them in the fridge for dishes like this one. You can substitute any flavor of cheese that you choose.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 14 |
| Yield: | 1 (12×18-inch) cake |
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 2 cups canned pumpkin
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12×18-inch sheet pan.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
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- Beat sugar and oil together in a large bowl with an electric mixer until smooth.
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- Blend in pumpkin and vanilla, then beat in eggs one at a time.
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- Gradually beat in flour mixture until just combined.
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- Stir in walnuts; spread batter into the prepared sheet pan.
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- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.
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Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 404 mg |
| Sugars | 30 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was very moist and delicious! I used pecans because I’m allergic to walnuts. I added 1/4 tsp of nutmeg. Loved it! My husband loved it too! Best recipe ever!
Delicious and very moist! We added less spice and even my picky 5 year old loved it!
This is a great cake. I followed the recipe as is.
Recipe works great for the most part. Tweaks I made: – bake for 75 minutes (30 is way too short unless it’s a super shallow pan) – used a Bundt pan – added more cinnamon and other spices (ginger, allspice, nutmeg, clove) With those changes I’d give it a solid 9/10, will make again! Good alternative for people who don’t like pie but still want something pumpkin on Thanksgiving.
It took longer to bake than stated for me in my standard loaf tin and fan oven, about 1hr 15 at 170 C degrees, but we’ll worth the wait! It was moist flavourful and soft, I had it with cream cheese frosting and it was fantastic!
It was super easy to make. I had to cook it 25 more minutes though because 30 minutes was not long enough. It is so moist and soft. Not too sweet and still yet lightly flavored! We did not add any frosting and like it just the way it is!
I added the extra spice other reviewers suggested. Delicious custard like cake
My family loved this cake. It was moist and had the best flavor. I had never made a pumpkin cake before but this will be our new family tradition. My husband & I are diabetic so I changed out the 2 cups of sugar and used 2 cups of Splenda. I also changed out 1 cup of oil and used 1 cup of applesauce.
It was good. I made a small mistake but it still came out really good.
Followed exact recipe . Used Bundt pan so there was leftover batter which I used for mini muffins. Be careful not to overfill Bundt pan. I filled 2/3 full and the cake rose out thru the centre and overflowed slightly on to the baking sheet underneath ( which should always be used just in case). Baking time for cake was 50 minutes, mini muffins took around 8 minutes. Served with whipping cream. Everyone really enjoyed it – including my picky eaters who “don’t like pumpkin “ will definitely make again
Soooooo good! In addition to cinnamon, add allspice, ginger, and nutmeg! Yes, It makes that much of a difference 🙂 I added a quarter of a tsp more of vanilla I did not reduce the oil and I did not add applesauce. Made homemade cream cheese icing This is THE BEST pumpkin cake EVER! It’ll definitely have you coming back for seconds or thirds LOL
Everyone loves it! Didn’t need frosting. Made as dir3cted, but did them in muffin cups, 18-20 minutes. Ended up with 30 cupcakes. ??
My 12 yr old found and made this recipe. He added chocolate chips and walnuts. It was delicious. We didn’t get a photo it was eaten so fast! This is a keeper!
had a hard time getting the cooking time down since i had to change pan sizes. it’s kinda sticky and idk if i did something wrong but there’s a baking soda taste to it somehow. it’s very moist tho. kinda sticky. idk i probly wont be making it again
Followed the recipe exactly. Very easy and fast. Everyone loved it, super moist. Will definitely make it again.
Took the advice on the video to substitute 1/2 cup of oil with unsweetened apple sauce, and this was the most moist, delicious cake that was full of yummy fall flavor!
I made this cake on Thanksgiving day. I adjusted it down to 8 servings. It was so delicious! I did what other reviewers suggested and used 1/3 cup oil and 1/3 cup + 2 Tbsp applesauce and it came out perfectly moist! I will definitely make this again, but I’ll use the full recipe from now on. It’ll go quickly!
great but I added cloves and brn sugar for color and more cinnamon
I liked the recipe and i cant wait to serve it to famuly today. My substitution was i added pumpkin spice jello with this. Fingers crossed that its a hit.
This was our first dairy free Thanksgiving! The Bundt cake is exactly like the recipe and I topped it with maple frosting (powdered sugar, maple syrup, plant butter and maple flavoring) and chopped pecans.
Extremely moist cake, almost too much to stand up. Had a little weirdness with the recipe: halved the recipe cause the cans of pumpkin said they were a serving size of 1/2 a cup. But the recipe then said to use 1 cup of pumpkin. I feel if I had, I would have turned it from cake batter to cake soup. Also, not as sweet as I personally would have liked. Regardless, it baked well, came out golden brown, and I’m certain it will taste fantastic with some whipped cream.