Tuesday, May 31, 2011

Delectable Pumpkin Cake

I've been thinking about this for a while, but when I first searched the net for recipes what popped seemed to have incomplete instructions. I was puzzled. Did I follow the cake mix instructions then add the pumpkin and spices? My concern was adding the additional ingredients might cause the cake to come out soggy. Last week, I searched again and this time I found the information I needed. I took time out from cleaning the garage to make it for our family Memorial Day dinner. It turned out perfect. So much so, I'm having trouble staying out of what's left. I think I like it better than pumpkin pie.

This is what I did:

white cake mix
3 eggs
1 cup water
1/3 cup oil
small can of pumpkin
2 tablespoons of cinnamon
1 teaspoon nutmeg
1 teaspoon cloves

Mix all ingredients and pour into a 9x13 greased and floured pan. Bake at 350 for about 40 minutes or until toothpick comes out clean. Cool and serve with whipped topping.

Give it a try. :)



Savanna Kougar said...

Bekki, I like Pumpkin Cake... I do it like this:

Melt a stick of butter, a tablespoon of coconut oil, honey and molasses together.
Next, stir in 2 cups of brown sugar followed by an egg. Then stir in a small can of pumpkin along with the spices you want ~ like a tbls cinnamon, tsp of ginger, a dash of clove, sometimes allspice.

When that's all mixed well, put in two cups of flour, a cup each of whole wheat and non-bleached white flour. Adjust flour to amount of liquid.

Bake at 350 to 400 degrees. I don't know, about twenty minutes to half an hour.

Usually comes out tasty and moist. So far, I haven't had it fail.

Kathleen O said...

I make pumpkin bread, but have never made a pumpkin cake.. I will have to try this.. thanks for the recipe..

Bekki Lynn said...

That certainly sounds healthier, Savanna. I've never used coconut oil before. I'll have to try this. Thanks for sharing it.

Bekki Lynn said...

Hi Kathleen,

I usually make pumpkin bread, bars and cookies. The cake is to die for. lol

This morning, I was thinking of substituting pureed sweet potatoes or yams.

Kathleen O said...

Bekki... that sounds like a good idea.. Let me know how it works out for you...
I have to make something for guest that will join us when we inturn my mother's ashes later this month. I think this would be the ideal dessert...

Savanna Kougar said...

Bekki, organic coconut oil is ultra healthy for you, and makes the cake more deliciously moist.