Pumpkin Cake

Pumpkin Cake
  • 14 servings
  • 0:20 Preparation
  • 0:50 Cooking
  • 1:10 Total Time

Ingredients

Add all
  • 2 1/2 cups
    (625 mL)

    all-purpose flour

  • 1 cup
    (250 mL)

    sugar

  • 1/2 cup
    (125 mL)

    brown sugar

  • 2 tsp.
    (10 mL)

    baking powder

  • 1 tsp.
    (5 mL)

    baking soda

  • 1 tsp.
    (5 mL)

    cinnamon

  • 1/2 tsp.
    (2 mL)

    nutmeg

  • 19 oz
    (540 mL)

    pineapple chunks in juice

  • 1/2 cup
    (125 mL)

    canola oil

  • 3

    eggs

  • 3 cups
    (750 mL)

    shredded pumpkin

Preparation

Preheat oven to 350°F (180°C).

In a large bowl, combine dry ingredients.

In another large bowl, mix pineapple chunks and juice, oil, eggs and shredded pumpkin together.

Grease and flour a tube pan.

Using a spatula, stir dry ingredients into wet mixture, blending thoroughly.

Pour batter into the pan and bake 50 minutes or until a toothpick inserted in the centre comes out clean and dry.

Cool completely before turning out.

Source: Chef Benoit Latulippe