Kandy Spice Pumpkin Cake
This moist pumpkin cake recipe with Kandy Spice is the perfect autumn dessert, bursting with warm spices like cinnamon, ginger, and black pepper. Easy to make from scratch, this cozy pumpkin dessert is great for holiday gatherings or a sweet treat on cool fall days. The addition of chocolate chips gives it an indulgent touch, while applesauce keeps it extra tender. Bake it in a classic 9x13 pan or get creative with loaf pans or muffin tins for a spiced twist on tradition.
Hi Annie. Thanks for taking time to let us know about your ‘adventure’ with this recipe! Glad that you were able to be so creative and come up with an array of baking containers that worked — and sorry that you had to scramble. We’ve added your comment to our photo shoot list and are hoping to re-shoot this cake in a 9×13 pan. FWIW, the batter fits into two loaf pans. ;o)
Loved this cake and flavor — but one warning: I saw what looked like a loaf pan in the image and whipped my favorite loaf pan out for use. I was thinking it was more batter than the average loaf cake while mixing. Well, halfway through filling the pan I realized the recipe actually called for a 9 × 13 pan. Uh-oh! That’s a lot more volume. Actually 2 – 2.5 times larger in volume depending on your loaf pan I ended up using the loaf pan and improvising with several other ramekins. It wasn’t a disaster, but I had to do some quick thinking by pulling the ramekins into service and applying extra vigilance with the various sized pans for proper baking times. Whew!
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