6 Cakes So Moist and Sneaky, Even Picky Eaters Beg for Seconds.

🎃Pumpkin Cake

Ingredients:

• 2 cups all-purpose flour (248g)
• 1½ cups granulated sugar (300g)
• 1 tsp baking soda (5g)
• 2 tsp baking powder (8g)
• 2 tsp ground cinnamon (5g)
• ½ tsp fine sea salt (3g)
• 3 large eggs, room temp (150g)
• 1 cup oil, vegetable, corn, or light olive (240ml)
• 1 can pumpkin purée (15 oz / 425g)

Steps:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk eggs, oil, and pumpkin until smooth.
4. Add wet ingredients to dry and whisk until just combined.
5. Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting.

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🍍Pineapple Upside-Down Cake

Topping:

• ¼ cup melted salted butter (60g)
• ½ cup packed brown sugar, light or dark (100g)
• 10 pineapple slices, patted dry
• Maraschino cherries (as needed)

Cake:

• ½ cup unsalted butter, room temp (115g)
• ¾ cup granulated sugar (150g)
• 2 large eggs, room temp (100g)
• 1 tsp vanilla extract (5ml)
• 1½ cups all-purpose flour (195g)
• 1½ tsp baking powder (6g)
• ¼ tsp salt (1.5g)
• ½ cup whole milk, room temp (120ml)

Steps:

1. Preheat oven to 350°F (175°C).
2. Pour melted butter into a 9.5–10″ (24–25 cm) pie plate or deep cake pan. Spread to coat bottom and sides.
3. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on bottom. Halve extra slices and place along sides. Add cherries in centers and gaps. Set aside.
4. Make cake batter:

• Beat butter and sugar until creamy.
• Add eggs one at a time, then stir in vanilla.
• In another bowl, whisk flour, baking powder, and salt.
• Alternate adding flour and milk to the wet mixture, starting and ending with flour. Mix gently—don’t overmix.

1. Pour batter evenly over pineapple layer.
2. Bake at 350°F (175°C) for 30 minutes. Cover loosely with foil and bake another 15 minutes (total 45 min), until a toothpick comes out mostly clean.
3. Let cool 10–15 minutes, then carefully invert onto a serving plate.
4. Serve warm or let cool fully before slicing.

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Sweet Potato Cake
Ingredients:

• 1 cup packed brown sugar (220g)
• ⅔ cup granulated sugar (135g)
• 3 large eggs (150g)
• 1 cup vegetable oil (240ml)
• 2 cups mashed sweet potatoes, cooked (480g)
• 2 tsp vanilla extract (10ml)
• 2¾ cups all-purpose flour (344g)
• 1 tsp baking powder (4g)
• 1 tsp baking soda (5g)
• ½ tsp salt (3g)
• 1 tbsp ground cinnamon (8g)
• ½ tbsp ground ginger (4g)
• ½ tsp ground nutmeg (1g)

Steps:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) pan with baking spray.
2. Whisk together brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla until smooth.
3. Stir in the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix until just combined.
4. Pour batter into the pan and bake for 28–35 minutes, or until a toothpick comes out clean.
5. Cool completely before frosting or slicing.

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Cream Cheese Frosting:

• 8 oz (227g) cream cheese, room temp
• 1 cup (227g) unsalted butter, softened
• 1 tsp lemon juice or vanilla extract
• 3 to 4 cups powdered sugar

Steps:

1. Beat butter until smooth. Add cream cheese and beat until fluffy.
2. Gradually mix in powdered sugar (more for thicker frosting).
3. Add lemon juice or vanilla and beat until light.
4. Frost or spread over cooled cake.