Make Pumpkin Cake

Make pumpkin cake because it is a real treat in the fall and winter, perfect for holidays or any day. With your freshly processed pumpkin, you can make a delicious pumpkin cake, with or without frosting. This cake can be a tasty after school snack cake for the kids, a simple dessert after lunch or dinner, or a great snack to take to the office to treat your co-workers. If you take it to the office, you will have to make at least two!

Before you make the cake, you will need to process your garden fresh pumpkin. Once that is done, you are ready to bake.

To make this easy snack cake, you will need:

  • 1 and 2/3 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground allspice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vinegar
  • 1/2 cup processed pumpkin
  • 1/2 cup pecan pieces (optional)
  • 1/4 cup brown sugar
  • A square baking pan, 8"x8" (I use an ovenproof glass baking pan to bake this cake in. It looks much prettier when serving than with a metal pan.)

Heat your oven to 350 degrees Fahrenheit. In an un-greased 8 inch by 8 inch square baking pan; mix the flour, sugar, baking soda, salt, and allspice with a fork.

Add the water, oil, vinegar, and processed pumpkin and stir in. Sprinkle the pecan pieces over the cake mix. Sprinkle the brown sugar over the pecan pieces.  David would say the more pecans the better.

Bake this cake at 350 degrees Fahrenheit for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake by placing it on a cooling rake.  After it has cooled cut it up into 9 squares.

OPTION:  This cake can be frosted with cream cheese frosting. Just leave off the pecans and brown sugar. When the cake has cooled, frost. Either way, it is delicious.

Go to pumpkin home page from make pumpkin cake.

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