In my quest for ever more ways to use pumpkin this season, I was intrigued by a reader recipe that was sent in calling for my Jules Cake Mix + pumpkin and very little else. Her recipe was called a Pumpkin Coffee Cake because she had added a crumbled topping and glaze to the base cake. I tried her recipe and my kids, especially, really enjoyed it.
I was inspired to tweak the recipe though, based on the fact that the cake itself was so moist and delicious, even though it was made without any added fat. That’s right: no butter; no oil; no shortening! What if I could write the recipe so that the cake stood on its own, without any crumble or glaze? This cake could be downright healthy!
Following several experiments (necessitating many taste-tests!) I’m now proud to present what my household has affectionately named, Pumpkin Gingerbread Cake!
In all honesty, this is one of the easiest cakes I have ever made (are you listening, all you hesitant bakers?! This recipe is EASY PEASY!), and it is all pleasure without any guilt! I just might even be adding this new favorite to my Thanksgiving menu!
Pumpkin Gingerbread Cake
- 1 Jules Cake Mix*
- 2 teaspoons ground cinnamon
- 1 tbs. pumpkin pie spice
- 1/2 tsp. ground cloves
- 2 cups brown sugar or unrefined coconut palm sugar
- 2 large eggs (OR add 2 Tbs. arrowroot powder to dry ingredients + 2 Tbs. applesauce)
- 1 can pumpkin purée (15 oz. canned or bake your own)
*Note: if you don’t have my Jules Cake Mix on hand and must make this recipe right away (it does look good, doesn’t it?!), use the dry ingredients from this scratch cake recipe (don’t add the sugar from that recipe, though) in place of the Jules Cake Mix, then add the ingredients & follow the directions as written above!
Pre-heat oven to 350º F (static) or 325º F (convection). Spray bundt or 9×13” pan with non-stick cooking spray. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Whisk together the cake mix and dry ingredients. Add the eggs (or see egg substitute instructions, above) and pumpkin purée. Beat until smooth, and pour into the prepared pan(s). The mixture will be thick. Smooth the top(s) with a rubber spatula.
For bundt cake, bake for 40 minutes; for 9×13” cake, bake for 30-35 minutes; for cupcakes, bake for 20 minutes. Test for doneness before removing from the oven by inserting a cake tester or toothpick in the middle of the cake or cupcakes to be sure it comes out clean. Add time if necessary to fully bake the cakes.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the wire rack until fully cooled.
Sift confectioner’s sugar on top, or add your favorite cream cheese frosting.