Best Pumpkin Spice Cake In Jars Recipes

PUMPKIN SPICE CAKE

Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SPICE CAKE I

Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

Ingredients

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

PUMPKIN SPICE CAKE IN JARS

Pumpkin Spice Cake in Jars image

Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.

Provided by Tonkcats

Categories Dessert

Time 50m

Yield 8 jars, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup seedless raisin
1 cup walnuts
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons cinnamon, GROUND
1 teaspoon ginger, GROUND
4 eggs
2 cups granulated sugar
1 cup salad oil
16 ounces canned pumpkin

Steps:

Preheat oven to 325°F.
Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
Prepare the batter in the meantime.
Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
Coarsely chop the raisins and walnuts; set aside.
Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
Add raisins and walnuts; toss to lightly combine.
In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
Gradually beat in the sugar until thick and light.
At low speed, beat in the oil and pumpkin; blend well.
Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full.
Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
Place jars onto a cookie sheet or they'll tip over.
Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
Have your lids and rings ready.
Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
You'll know when they've sealed, you'll hear a "plinking sound".

Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9

SPICE CAKE IN A JAR

Spice Cake in a Jar image

Make and share this Spice Cake in a Jar recipe from Food.com.

Provided by Julie Leo

Categories Dessert

Time 1h10m

Yield 6-8 jars

Number Of Ingredients 12

Ingredients

2/3 cup shortening
2 2/3 cups sugar
2 cups applesauce
2/3 cup water
4 eggs
2/3 cup nuts (optional)
3 1/3 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon clove
1 teaspoon cinnamon
2 teaspoons baking soda

Steps:

Cream shortening and sugar; add applesauce, water and eggs; mix well.
Mix dry ingredients in another bowl and add to first mixture.
Add nuts (or raisins) if desired.
Spray wide mouth pint jars with Pam and fill about 1/2 full.
This will fill 6 to 8 jars.
Bake at 325 degrees exactly 45 minutes.
Remove jars one at a time and quickly screw the lid on each jar.
Let set until ready to eat.

PUMPKIN CAKE IN A JAR

Pumpkin Cake in a Jar image

This is a spin on the Mix in a jar recipes. Instead of putting it in a jar and give as a gift. You bake it in a jar. Then you can give the baked gift to friends or is great for the kids who are always saying "His piece is bigger".

Provided by Stormy Stewart

Categories Cakes

Time 1h5m

Number Of Ingredients 11

Ingredients

2/3 c vegetable shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin
2/3 c water
3 1/2 c all-purpose flour
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp each ground cloves, allspice, and cinnamon
2 tsp baking soda
1 c chopped walnuts

Steps:

1. Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars.
2. Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.
3. Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full.
4. Bake jars set upright on a baking sheet for about 45 minutes or until done. Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.