Pumpkin Cake Recipe
Moist pumpkin cake recipe baked inside a pumpkin.
Ingredients
- Pumpkins we used two around 5″ wide and one about 7″
- 1 Box Spiced pumpkin cake mix
- 1 Can Pumpkin
- – Skewer
Instructions
- Give your pumpkins a good scrub with a veggie brush. Slice off the tops wide enough so you can scoop out the insides. (Save those seeds—hello, roasted snack time!)
- Wrap each pumpkin in foil, leaving the top open.
- Mix the cake box dry mixture with 1 full jar pumpkin. Pour it into the hollowed pumpkins, stopping a couple inches from the top so your cake doesn’t overflow.
- Pour the mixture into the hollowed pumpkins, stopping a couple of inches from the top so your cake doesn’t overflow.
- Set pumpkins on a baking sheet and pop them into a 350°F oven. Bake times will vary depending on pumpkin size: about 70 minutes for the 5″ pumpkins and closer to 1 hour 50 minutes for the big guy. Start testing around an hour in with a skewer inserted deep but not poked through the skin.