I just love pumpkin. I love pumpkin pie and I love pumpkin muffins. So I knew I would also love a simple pumpkin bar style cake.

But I guess it’s not just me. I recently made this recipe for a party and they were gobbled up.

I modified the recipe from one I discovered on a recipe site. I made it healthier using whole wheat flour, cutting back the sugar a bit and I was going to use applesauce for 1/2 of the oil…but then noticed a little mold growing in my applesauce. But next time I would totally make that substitution.

You can serve them plain or with some powdered sugar dusted on top. They would also be great with icing if that is your thing…but I prefer less sweet and more simple, so powdered sugar is my choice.

Pumpkin Cake:

Ingredients:

• 4 eggs
• 1  1/2 cups sugar
• 1 cup vegetable oil (or use 1/2 cup oil and 1/2 cup unsweetened applesauce)
• 2 cups pumpkin (16 oz can)
• 2 cups white wheat flour (or use your favorite flour)
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• powdered sugar (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Using electric beaters, beat eggs until frothy.
3. Add sugar and continue beating about 2 minutes.
4. Blend in oil and pumpkin.
5. Sift dry ingredients together and add to the egg mixture until just combined.
6. Pour into a greased and floured 13 x 9″ pan. I use a cooking spray that is designed for baking and includes flour.
7. Bake for 35 to 40 minutes or until done. You can tell it’s done when the edges start to pull away from the sides or a toothpick in the center comes out clean.
8. Cool on rack, then put a couple of tablespoons of powdered sugar in a fine strainer over the cake and lightly shake to cover the cake.
9. Cut into small squares and serve on a pretty cake plate.

TIP: The powdered sugar will disappear if you cover the dish overnight, so wait to dust in powdered sugar until you are ready to serve.

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