Pumpkin Spice Cake
Self-saucing pumpkin spice cake with canned pumpkin, warm spices, brown sugar topping, and hot water.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 cup canned pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Brown sugar for topping
- Additional cinnamon for topping
- Chopped nuts optional
- Hot water
- Whipped cream or ice cream for serving
Instructions
- Preheat oven and grease the baking dish.
- Whisk flour, baking powder, salt, sugar, cinnamon, cloves, ginger, and nutmeg in a large bowl.
- Add canned pumpkin, vegetable oil, and vanilla. Stir just until combined.
- Spread thick batter evenly in the prepared pan.
- Mix brown sugar and cinnamon for the topping and sprinkle over the batter.
- Add nuts if using.
- Pour hot water evenly over the top. Do not stir.
- Bake until the cake is set on top and sauce forms underneath.
- Let rest 10 minutes before serving.
- Serve warm with whipped cream or ice cream.
Notes
Do not stir after pouring hot water over the topping; the water creates the sauce underneath. Use the correct pan size so the self-saucing layer works properly. Serve warm for the best texture. Leftovers keep refrigerated and reheat well in the microwave.
