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?
Prep Time15 minutes mins
Cook Time38 minutes mins
Total Time53 minutes mins
Course: Dessert Recipes
Cuisine: Alaskan
Servings: 16 servings
Calories: 340kcal
- 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: 16servings | Calories: 340kcal | Carbohydrates: 56g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 192mg | Fiber: 1g | Sugar: 34g