Preheat the oven to 300 degrees
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted self rising flour (read the note below)
2 teaspoons ground cinnamon
1 teaspoon baking sodaDirections
Preheat the oven to 300 degrees FUsing an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin
until light and fluffy. Stir together the flour cinnamon, and baking soda. Add the dry ingredients to the pumpkin mixture
and mix at low speed until thoroughly combined and the batter is smooth. Pour the batter into a greased baking pan. It fits a13 x 10-inch baking pan. I used 2, 8 x 3 pans. I bake my
cake at 300 but you can bake at 325.
Baking at a lower temperature will give you a very moist cake. It takes longer to
cook at lower temperatures.The time of cooking will change depending on the pan size too. Do not open your oven to check on the cake. I rather look
The cakes usually will start to separate from the pan when they are done.Make sure
you spray the pan with some Baking Spray so the cake won't stick to the pan. Usually
I check my cakes when they been 50 to 60 minutes in the oven. Don't leave your oven open for a long period.
The heat will get lost and if the cake is not
done the cake might fall down in the center.
Once the cake is out of the oven, let it
cool for 5 minutes. Then flip them out of the pan and cover with plastic wrap while they are still
warm. Seal well and place in the fridge
until it's completely cool down. Once cool
down, you can frost. This cake goes great with Cream Cheese buttercream.
*NoteSelf Rising flour contains already in itBaking Powder and Salt. If you don't have Self Rising Flour you can use All-Purpose Flour but make sure to add 2 teaspoons of Baking Powder