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+ servings
Torta di zucca

Moist pumpkin cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Colazione
Cuisine Americana
Servings 1 bundt cake


  • 2 cups 250g all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup 240ml canola or vegetable oil
  • 4 large eggs
  • 1 cup 200g brown sugar
  • 1/2 cup 100g white sugar
  • 1 15 ounce canned pumpkin puree or 2 cups homemade
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F (177°C) and grease a baking pan: a bundt shape or a normal sheet shape would work well.
  • Whisk the flour, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  • Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
  • If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.
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