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Makes enough for two 9-inch round or square cake pans
Ingredients
- 3 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 tsp Pumpkin Spice
- 1/2 cup Butter (1 stick), softened
- 1 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, firmly packed
- 4 Eggs
- 1 tsp Vanilla Extract
- 2 Tablespoons Bourbon (optional)
- 3 cups Shredded Pumpkin
Method
- In a large bowl, sift your flour, baking powder, baking soda, salt, cinnamon and pumpkin spice, set aside. Grease well and flour your cake pans and set aside.
- In a mixing bowl, cream your butter until smooth, mix in your vegetable oil, granulated sugar and brown sugar. Mix until smooth. Mix in your eggs, one at a time, mix well. Add vanilla extract and bourbon. Mix in your shredded pumpkin and mix well.
- In thirds and on low speed, mix in your flour mixture, mixing until just combined. Divide your cake batter evenly into your dishes and bake in the oven at 350°F until the edges are golden brown and a stick inserted in the middle comes out clean. Let your cake layers cool on cooling racks completely before frosting.
