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: 16 servings
Ingredients
- 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
Instructions
- 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
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