Pumpkin Cake Jars
Pumpkin Cake Jars are a fun tasty way to make cake portable and dare I say un-crushable? What’s more fun than cake on a picnic or in your lunch?
Servings Prep Time
16 servings 15minutes
Cook Time
38minutes
Servings Prep Time
16 servings 15minutes
Cook Time
38minutes
Ingredients
Instructions
  1. preheat oven to 350˚
  2. grease 16 wide mouth half pint jars and place on a baking sheet
  3. in the bowl of a stand mixer cream the coconut oil and the sugar together
  4. add the eggs and beat well
  5. stir in the pumpkin and warm water
  6. in a separate bowl whisk the rest of the ingredients together
  7. add the dry ingredients to the bowl of the stand mixer and stir until combined, scrape down the sides of the bowl once and stir again
  8. divide evenly between the 16 greased jars
  9. place in preheated oven
  10. bake 35-40 minutes or until done, top it springy and toothpick comes out mostly clean
  11. cool completely and store covered, use within 2-3 days
  12. NOT SHELF STABLE
Recipe Notes
  • you will need 16 wide mouth 1/2 pint jars
  • a 1/4 cup cookie scoop works well to fill the jars, an ice cream scoop would work well too