Pumpkin Cake

I wanted to do something with the leftover pumpkin puree and also had relatively simple ingredients. This recipe met all my requirements. The picture does not do the cake justice. Moist and delicious.

Ingredients
1/2 Cup of Brown Sugar
1/4 Cup of Vegetable Oil
1/4 Cup of Liquid Agave
1/2 Teaspoon of Vanilla Extract
1 1/2 Cups of Flour (I used whole wheat)
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Allspice
1/4 Teaspoon of Salt
2/3 Cup of Pumpkin Puree

Directions
Preheat oven to 375 degrees Fahrenheit
Whisk together sugar, oil, agave, and vanilla until the sugar is dissolved
In another bowl mix together the flour, spices, and salt
Mix a small amount of the flour mixture to the wet mixture, then mix a small amount of the pumpkin puree. Keep alternating between the flour and pumpkin until all ingredients are mixed.
Pout into a 8X8 pan and bake for 25-30 minutes

Note: The original recipe called for a full can of pumpkin puree, 2 1/2 Cups of Flour, and double all the rest of the ingredients.