Pumpkin Cake Recipe (In Mold) – With Pudding and Spices
This pumpkin cake recipe is made with canned pumpkin, eggs and pumpkin spice. By adding powdered pudding to the mixture, you'll get a more balanced texture. You mix the ingredients in a short time, pour them into the mold and bake them in the oven; How-to steps below.
Ingredients
1. Ingredients
2. 1/4 teaspoon pumpkin spice (pumpkin pie spice)
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Lightly grease the cake mold; If you want, sprinkle a thin layer of flour and shake off the excess.
Measure the dry mixture
Place the powdered caramel pudding mixture in a mixing bowl. Mix briefly with a spoon to avoid any lumps.
Add the liquids
Add the egg and water to the bowl. Mix with a whisk until smooth; Be careful not to whisk for too long.
Fold in the pumpkin and spice
Add canned pumpkin puree and pumpkin spice. Mix from bottom to top with a spatula until the mixture becomes homogeneous.
Pour into the mold
Transfer the dough to the mold you prepared. Smooth the top with a spatula; so it rises more evenly.
Bake
Place the mold on the middle shelf of the oven and bake for 52 minutes. Do the toothpick test after the 50th minute; If it comes out clean, take it out of the oven.
Rest and remove
Leave the cake in the mold for 10 minutes. Then turn it upside down onto a serving plate; Slice it when it cools completely.