Ingredients:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup canola oil
• 15-ounce can pumpkin
• 2 cups sifted self rising flour (read the note below)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda

 

Directions: 

Preheat the oven to 350 degrees Fahrenheit. 
Using 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 a 13 x 10-inch baking pan. 

I used 2, 8 x 3 pans. I bake my cake at 300 but you can bake at 325 so lower the temperature of the oven once the cakes are in it. Baking at a lower temperature will give you a very moist cake. Keep in mind that 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 throughthe oven window. The cakes usually will start to separate slightly 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. 

 

*Note

Self Rising flour contains already the baking powder and salt. If you don't have self rising flour you can use All-Purpose Flour but make sure to add:

1 teaspoon of salt

2 teaspoons of Baking Powder