Ingredients for Pumpkin Cake:
2 cups all-purpose flour
1½ cups granulated sugar (This may be too much sugar and so I will try it with various amounts)
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Prep: Preheat oven to 350˚F/ 180 C. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean.
