Kandy Spice Pumpkin Cake
Posted on May 06 2021
This moist pumpkin cake recipe with Kandy Spice is the perfect autumn dessert, bursting with warm spices like cinnamon, ginger, and black pepper. Easy to make from scratch, this cozy pumpkin dessert is great for holiday gatherings or a sweet treat on cool fall days. The addition of chocolate chips gives it an indulgent touch, while applesauce keeps it extra tender. Bake it in a classic 9x13 pan or get creative with loaf pans or muffin tins for a spiced twist on tradition.
Kandy Spice Pumpkin Cake
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Category
Dessert
Servings
Makes one 9” x 13” cake
Prep Time
15 minutes
Cook Time
35 minutes
Calories
415
Author:
Curio Kitchen
Also see the blog entry "From Scratch: Pumpkin Cake & Silk Gowns" on Claire's Journal: Aromatum.
This recipe comes from a heartfelt blog post that Claire wrote in the fall of 2015 to celebrate the things women, especially her mom, make from scratch for those they love — from wedding dresses to BLTs to cakes.
Adapted from a family friend’s recipe, it’s a simple, autumnal cake and perfect for cool days, when the oven’s heat and the scent of cinnamon, pumpkin, and maple are welcome. We’ve updated the cake to feature Kandy Spice — our blend of warming, sweet spices that’s cozily familiar but also has exciting hints of ginger and black pepper.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
-
½ teaspoon sea salt
- 1 can (14-15 ounces) plain pumpkin purée
- ½ cup applesauce
- 2 cups sugar
- 3 eggs
- ¾ cup neutral oil, such as canola or sunflower
-
2 tablespoons Kandy Spice
-
2 teaspoons vanilla extract
- 1 cup (heaped) chocolate chips
Directions
- Preheat the oven to 350° F. Grease a 9” x 13” cake pan and line the bottom with parchment.
- Put the flour, baking powder and soda, and salt into a small mixing bowl and whisk gently to mix.
- Put the remaining ingredients, except the chocolate chips, into a large mixing bowl. Whisk until well combined and lump-free.
- Add the flour mixture to the pumpkin mixture. Use a spatula and quick, strong strokes to fold in these dry ingredients until just combined (don’t over mix). Stir in the chocolate chips.
- Scoop the batter into the prepared pan. Bake for 30-40 minutes, or until the top springs back when gently prodded and a toothpick inserted into the center comes out clean.
- To serve, dust the top with powdered sugar or frost with swirls of your favorite cream cheese frosting and chopped salted nuts.
Recipe Note
Notes: You also can bake this cake batter in lined muffin tins, 8” x 4” loaf pans, or a 10 cup bundt pan; you’ll just need to adjust the bake time. If you don’t have applesauce handy, you can substituted ½ cup of peeled, finely grated apple.
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