Culinary Cooking and Concepts
Chef Kate Ball, Pastry Chef, University Club of MSU
Featured Food: Pumpkin Yield: 1 Cake


  • 2 c all-purpose flour
  • 1 c granulated sugar
  • ½ c brown sugar
  • 1 t cinnamon
  • ½ t nutmeg
  • ½ t ground cloves
  • ½ t ground ginger
  • ¼ t salt
  • 1 t baking soda
  • 2 t baking powder
  • 1 t vanilla extract
  • 4 eggs
  • 1 c vegetable oil
  • 2 c pumpkin puree


Can be made in a stand mixer with a paddle attachment, or just a large bowl and spoon. Preheat the oven to 350°. Prep a 9x13 baking dish with pan coating spray, or butter and flour. In a large bowl, combine sugar, brown sugar, spices, salt, baking soda, and baking powder. Add the vanilla, eggs, vegetable oil, and pumpkin puree to dry ingredients. Stir until fully combined and a smooth consistency, but do not overmix. Spread the batter evenly in the 9x13 dish, and bake for 25-30 min, or until a toothpick inserted in the center comes out clean.

When your cake is completely cooled, spread with cream cheese icing (recipe can be found here). Slice, serve, and enjoy!

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