By Kevin Williams
Amish cooks often have pumpkin on hand year-round. Home-canned pumpkin is a staple in many Amish canning pantries. The home-canned version looks a little different than the can of Libby’s you might buy in the store. Home canned pumpkin is much lighter, so the color will be reflected in baked goods you make if you used home-canned. But I’d venture to guess 99.9 percent of you who attempt this recipe will use the store-bought canned kind. This is a delicious cake. I posted this recipe a few weeks ago, I made some tweaks to the ingredients as some people mistook the “1 c” of pumpkin for one can and that’d make for a very gooey cake.
Serves: 1 cake
- 1 package yellow cake mix, divided
- 1 cup canned pumpkin
- 1 cup sour cream
- 4 eggs
- ¼ cup granulated sugar
- ¼ cup water
- 2 teaspoons pumpkin pie spice, divided
- 2 T. brown sugar
- Preheat oven to 350°F. Grease and flour 10-inch tube pan.
- Reserve 2 tablespoons cake mix.
- Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed 2 minutes.
- Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining ½ teaspoon pie spice.
- Sprinkle on top of batter.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 25 minutes. Invert onto cooling rack.
- Turn right side up.
- Cool completely.