Sugarful makes a pumpkin cake with a twist! | Community Spirit
Jessica Lundgaard, co-owner of Sugarful, show us how to make pumpkin cake.
- Yellow dry cake mix - 1 box
- Eggs - 4
- Granulated sugar - 1/2 cup
- Dark brown sugar - 1/2 cup
- Large can raw pumpkin - 29 oz
- Margarine - 3/4 cup
- Ground cinnamon - 2 teaspoons
- Allspice - 1 teaspoon
- Milk - 2/3 cup
- Walnuts - 1/2 to 1 cup
Preheat oven to 350 degrees Fahrenheit.
Set aside 1 cup of yellow cake mix. Grease a 13" x 9" pan.
Beat 1 egg, 1/2 cup margarine and remaining cake mix until smooth.
Press cake mixture into bottom of greased pan.
Stir raw pumpkin, cinnamon, allspice, brown sugar, milk, and remaining eggs untilcreamy.
Pour evenly over pressed cake mixture.
Mix, set aside cup of dry cake mix, granulated sugar, remaining margarine, and nuts until crumbly.
Sprinkle nut mixture over the poured pumpkin mixture.
Bake at 350 degrees Fahrenheit for 1 hour until golden.
Let cool for 10 minutes. Serve with whipped cream, ice cream or by itself.
Prep time: 15 minutes
Bake time: 1 hour
Serves: 16 people