Ingredients for Pumpkin Spice Cake In Jars
- Seedless Raisin
- Walnuts
- All Purpose Flour
- 1 teaspoon baking soda
- Baking Powder
- 1 teaspoon salt
- Ground Cloves
- Cinnamon
- Ginger
- 2 large eggs
- Granulated Sugar
- Salad Oil
- Canned Pumpkin
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How to Make Pumpkin Spice Cake In Jars
- Preheat your oven to 350°F (175°C).
- Sterilize as many canning jars as you anticipate needing (about 8, but test one first to determine the correct filling amount). Ensure lids are new.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill one jar approximately halfway with batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Measure how high the batter rises in the jar to determine the appropriate filling amount for remaining jars. Aim to leave 1/4 to 1/2 inch of space between the cake and the jar's lip.
- Fill the remaining jars to the determined level and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and jar size.
- Let the cakes cool completely in the jars before sealing with lids and rings.
- Once completely cooled, store in a cool, dry place. Enjoy your delicious pumpkin spice cakes!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
126g
Fat
13g
Carbs
16g
