I really wanted to use the rest of the can of pumpkin that I opened for the Soft and Chewy Pumpkin Cinnamon Chip Cookies before it went bad, so I just had to make another pumpkin dessert, stat. Also, while on the hunt for pumpkin cider, we stumbled across this, and I had to make it mine:
have your pumpkin and drink it, too.
As if these weren’t signs enough, the universe was truly speaking to me, when I came across this perfect pan:
perfect pumpkin pan.
Now that all the pumpkin planets were aligned, I went to work. First, I started brainstorming (while drinking Pumpkin Cider for inspiration) until I came up with a new pumpkin cake recipe that pleased me. (Note: the cider is NOT in the recipe, but does make an enjoyable accompanying refreshment).
Pumpkin Cider not included.
Next, I baked the cake. I was concerned that due to the shape of the pan, the cake would stick, so I really really greased it. (Like REALLY greased it).
greased up.
The over-greasing worked, and the cake popped out perfectly – no breaks, no uneven parts. I then went ahead whipped up some pumpkin buttercream using the liqueur, and proceeded to create some art.
still life with pumpkin.
I shared it with friends, and it was a big hit! And you can make it, too! Here’s how.
Pumpkin Shaped Pumpkin Cake.
What you’ll need:
1/2 cup light brown sugar, packed
1 egg
1 tblsp canola oil
1 tblsp baking powder
1 1/4 cups flour
1/2 cup pumpkin liqueur
1/4 cup pumpkin puree
What you’ll do:
Preheat the oven to 350. In a large bowl, combine the brown sugar, egg, and oil. In a separate bowl, whisk together the baking powder and flour. Add the dry ingredients to the wet. Add the liqueur and pumpkin puree, and mix until smooth. Pour into a very well greased pumpkin shaped pan. Bake for 18 – 20 minutes, or until a toothpick inserted into the cake comes out clean, and the cake pulls away from the sides of the pan.
Pumpkin Liqueur Buttercream.
What you’ll need:
1/2 cup shortening
1 lb confectioners sugar
1/4 cup pumpkin puree
2 tblsp pumpkin liqueur
What you’ll do:
In a large bowl, cream together the shortening sugar and pumpkin puree. Add the liqueur, a little at a time, until the desired consistency is reached.
The ice your cake and decorate it as you see fit! The icing will already be orange from the pumpkin puree, so there’s that. 🙂
Small Indulgences 