Moist Pumpkin Cake
This recipe is from a recent issue of the Kraft Food & Family magazine, originally intended for cupcakes but still makes a great cake. A spice cake is recommended, but for less spice, you could use a yellow or white cake mix and add a tablespoon of pumpkin pie spice.
1 spice cake mix
1 cup sour cream
15 ounces fresh pumpkin (or one 15 ounce can of pumpkin)
1/4 cup oil
Preheat the oven to 350 degrees. Mix the cake mix, sour cream, pumpkin, oil and eggs together. Bake 25 minutes, or until a toothpick inserted comes out clean.
Easy Pumpkin Cake
This recipe also uses a cake mix and doesn't come out quite as moist, but is a little more stable if you're going to carve the cake.
Follow the directions for a yellow or white cake mix, using 1/3 to 1/2 cup less water than called for and adding 15 ounces fresh pumpkin (or one 15 ounce can).
Bake according to the directions, until a toothpick inserted into the cake comes out clean.
|Pumpkin pumpkin cake? Yes, please!|
Now to convince my mother that pumpkin cake is better with cream cheese frosting rather than whipped cream...