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? Ah yes, cake that arrives still resembling cake. And pumpkin is SO seasonally perfect right now, it’s just on the cusp of time to pumpkin ALL THE THINGS. So add Pumpkin Cake Jars to your list of “must make fall foods” and you’ll be enjoying tender pumpkin cake in no time.
Riversong Lodge Cookbook
I’ve adapted the recipe for Pumpkin Cake Jars from one of my all-time favorite cookbooks, Riversong Lodge by Kirsten Dixon. (affiliate link) When a cookbook makes it through 3-4 book purges you know it’s a keeper. If you’re EVER in the mood to read and enjoy an Alaskan cookbook this is THE book to buy and read. The recipes are stellar, the stories intriguing and the glimpse into Alaskan Bush Living is real. Not that weird stuff you see on tv, that’s all fake.
This is a recipe I’ve loved for a long time and finally got around to making it this year. I tweaked it a bit and cut the jar size in half because no one around here needs a pint of cake in their lunch box. Well I do, but obviously, I don’t, so I won’t. These are a hit with the adults and kids in our family and are especially well loved because they DO travel so well. I hope you enjoy them as much as we do. Feel free to add nuts or tweak the spices to your liking, or even sprinkle with a bit of powdered sugar if you like!
These are NOT shelf stable
I’ll say that again, These are NOT shelf stable and should be eaten within a few days. To store I cover them with plastic wrap OR a clean lid and ring. I always send them in a lunch box with a lid and ring too, they arrive at their destination in better shape.
- 2/3 cup coconut oil, or use shortening
- 2 2/3 cup Sugar
- 4 eggs
- 2 2/3 cup pureed pumpkin
- 2/3 cup warm water
- 3 1/3 cup flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp ground cardamom, more if you like
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- preheat oven to 350˚
- grease 16 wide mouth half pint jars and place on a baking sheet
- in the bowl of a stand mixer cream the coconut oil and the sugar together
- add the eggs and beat well
- stir in the pumpkin and warm water
- in a separate bowl whisk the rest of the ingredients together
- 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
- divide evenly between the 16 greased jars
- place in preheated oven
- bake 35-40 minutes or until done, top it springy and toothpick comes out mostly clean
- cool completely and store covered, use within 2-3 days
- NOT SHELF STABLE
- 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
Serving Size16 servings
Amount Per Serving Calories 340Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 192mgCarbohydrates 56gFiber 1gSugar 34gProtein 5g
This nutrition information was calculated using a computer program, results may vary.