Spicy Pumpkin Cake

READY IN: 1hr
Recipe by Miss Erin C.

This is a gingerbread type recipe, great in the fall

Top Review by MammaAim

Wow, almost 10 year old recipe on this website, but I'm glad I found it! Thanks MissErin!
I was looking for a way to use up some leftover canned pumpkin and gave your recipe a shot.
I used brown sugar and 1c out of 3 as whole wheat flour as substitutions, and the recipe worked really well. It's a thick batter, but came out very moist and full of lovely flavor and a rich brown color. Thought a caramel sauce would be good over it, but only had time to serve it with ice cream. (might have what little is left with my coffee at breakfast!)

Ingredients Nutrition

Directions

  1. Preheat oven to 350F degrees.
  2. Grease a 9x13 inch pan.
  3. In a large bowl, cream together the butter and sugar.
  4. Beat in the eggs, one at a time.
  5. Mix in the pumpkin and molasses on low speed.
  6. In a small bowl, stir together the flour, baking soda, spices ans salt.
  7. Mix the flour mixture into the pumpkin mixture on low speed.
  8. Mix in the water.
  9. Mix until the batter is smooth.
  10. Spread in the pan evenly and bake 40-50 minutes.
  11. Cool on a rack until just warm before cutting and serving.

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