is what’s on our table today to celebrate September!
Welcome to September! Are you ready for fall and all it brings? Cooler weather, kids back in school, leaves starting to change, gardens being harvested, and PUMPKIN! Well, to tell you the truth, I’m not quite ready for summer to be over but I am all over the pumpkin recipes! So today I’m sharing a Pumpkin Cake and let me tell you how good it is!
The original recipe for this Pumpkin Cake was giving to me from a dear old friend, Emma James. She was one of my mother-in-law’s best friends and the sweetest lady. She has been gone for many years now but her recipe still lives on. I love that about old recipes and sharing them with family and friends, they last forever. Just like a song, you pull out that recipe and start thinking about the person and memories just start flowing. Old recipes are the best aren’t they? This pumpkin cake can be a great cake to eat sitting around the table telling stories. I did make a few changes since it’s just me and my hubby right now. I wanted some chocolate, so I added chocolate. My hubby loves frosting, so I added cream cheese frosting. But trust me it’s good as just pumpkin cake on its own too! So which ever way you have it, I know you’ll love it. It’s moist and full of flavor and absolutely delicious!
I have a printable recipe below, but let me tell you a few things about what I did. The original recipe called for 1/2 cup shortening and I used 1/2 cup coconut oil. It’s almost the same consistency and the flavor is so much better and better for you. If you haven’t tried it yet, give it a try. I substitute it in a lot of recipes. You can get it at any grocery store.
The other thing I did is added chocolate. Now one of my new favorite things is dark chocolate, but hubby hates it. So I put chocolate chips on half and cut up my favorite dark chocolate bar and put on the other half. We were both happy. By the way my new favorite bar is Ghirardelli Intense Dark Sea Salt Soiree Bar. Give it a try!
You can also add chopped walnuts or pecans if you like nuts.
- 1 15 oz. can of pumpkin
- ¾ cup milk
- 2 eggs
- 2 flour
- 1½ tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. soda
- 1¼ cup sugar
- ½ tsp. salt
- ½ tsp. nutmeg
- ½ cup coconut oil
- 1 cup finely chopped walnuts or pecans (optional)
- Dark Chocolate or chocolate chips
- Mix all ingredients and blend.
- Place chocolate on top. (optional)
- Bake at 375* in a 9 x 13 pan for 30 minutes.
- Serve warm or frost with cream cheese frosting.
Enjoy your September and make memories with this Pumpkin Cake and family!
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