Moist Pumpkin Cake

Last fall I slaughtered a pumpkin, and I’ve been slowly working through the 10+ cups of flesh it gave me. Today I whipped up a pumpkin cake out of things I found in my fridge/pantry — I made the recipe up out of whole cloth, but the results were entirely satisfactory.

Moist Pumpkin Cake
2 cups stewed pumpkin (canned should work well too)
1/2 cup sour cream
1 Tbsp softened butter
1/2 cup sugar
1-1/2 cups flour
1 tsp salt
2 tsp baking soda
1 tsp ginger
2 tsp cinnamon
sugar to sprinkle on top. 
Mix pumpkin, sour cream, and butter together in a bowl. Add dry ingredients and mix well. Pour into 9×9 pan and sprinkle light coating of sugar on top (this is to crust up the top a little while it bakes). Bake about 45 minutes at 350F, until a knife inserted into the centre comes out clean. Serve warm! This would probably be amazing with vanilla ice cream on top. 
The cake is dense and super moist, and just sweet enough. I’ll be making this one again.

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