I’m not sure if I’m a little too late coming into the pumpkin cake trail this year. I made this cake a couple weeks ago and then forgot to blog about it. Haha! Typical. Thing is, pumpkins aka sugar pumpkins aren’t a thing here. I have only seen Libby’s canned pumpkins puree in one store and even then, it’s a fancier uptown grocer. What we usually call pumpkin here is really a kabocha squash. In fact, this is my first experience baking with pumpkin puree! I was pretty nervous when trying this out.
I alternated the dry ingredients & pumpkin. It’s always nice when the recipe calls for a full can/pot/packet of something. I used to make stuff that calls for 2 tbsps of things out of a whole jar or bag. And then I’ll forget that they’re still there. It’s just a whole mess. This one is great! I stole one tbsp out for Asher to nibble on with his dinner. 😛 Didn’t harm the final product, thankfully!
Frosting or not, I found myself loving the fluffy texture of the cake! Turns out the pumpkin itself doesn’t bring in too much flavour but adds a very nice bright, almost effervescent, orange to the cake.
I’ll call this a success! And I’ll stick to the frosting recipe next time. Now that I know where to get canned pumpkins, I’m gonna get a hold of a couple to use through the year! No need to limit the appearance of pumpkins if canned ones are super convenient and easy to use. 🙂
Ps: More sweet recipes coming next week. Come back soon!
- 3 cups Flour
- 2 tsp Baking Soda
- 2½ tsp Pumpkin Pie Spice (in my case, Mixed Spice)
- ½ tsp Salt
- 1½ cups Castor Sugar
- 1 cup Canola Oil
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 (15 oz or 1¾ cups) can Pure Pumpkin (not pie pilling)
- Preheat oven to 350°F or 170°C.
- Grease a 10-inch (12 cups) bundt pan with canola oil and set aside. In my case, I used a 7-inch (6 cup) bundt pan + 4 muffin cups.
- In a medium bowl, whisk together flour, baking soda, spice mix & salt. Set aside.
- In a larger bowl, combine sugar & oil until smooth using a hand-held whisk or mixer, about 2 minutes.
- Add eggs, one at a time, beating well after each addition. Add in the vanilla extract & mix until combined.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer batter to prepared bundt pan (and muffin cups if using).
- Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven & place on a wire cooling rack.
- Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
- Top with cream cheese frosting if desired. Slice & serve!
Recipe from: Two Peas and Their Pod