The 5-minute pumpkin cake is a delicious pantry cake, easy and quick to prepare.
It only takes 5 minutes to make, and you don’t even need to cook the pumpkin first! Simply put the diced pumpkin in a large blender with a few other simple ingredients, and in a few moves, you’ll have a soft, fluffy, delicious cake, perfect for breakfast, a snack, or as a dessert.
Read on to find out how to make the 5-minute pumpkin cake with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz pumpkin pulp
- 3 eggs
- 3/4 cup sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 1 teaspoon vanilla extract
- 1 packet baking powder
- powdered sugar (for decoration)
How to Prepare the 5-Minute Pumpkin Cake
Cut the pumpkin pulp into cubes and put it in a large blender with the vegetable oil and the milk.
Blend everything for a minute, then add the eggs, the flour, the potato starch, the vanilla extract, the sugar, and the baking powder and blend again until you have a smooth, lump-free mixture.Grease and flour a 9.5-inch diameter cake pan and pour in the prepared mixture.
Bake in a preheated static oven at 356°F for forty minutes (do the toothpick test to check for doneness, it should come out dry when inserted into the cake).Remove from the oven, let cool, and transfer your 5-minute pumpkin cake to a tray or serving plate.
Sprinkle with powdered sugar as desired and serve.
Notes
Looking for delicious, easy, and quick cakes to make? Don’t miss the collection Original 5-Minute Cake and Variants with lots of delicious ideas for all tastes: find it directly by clicking HERE.
If you want to stay updated on all my recipes, without missing a single one, follow me also on my Facebook page which you can find directly by clicking HERE.
