Yes! Another wacky cake! I’m on a roll. :) (If you’re new to my blog and have no idea what a wacky cake is, I explain that here.) I’ve been hanging onto a Wacky Spice Cake recipe that my friend, Rhonda, shared with me two years ago. I kept forgetting about it until mid-summer, for some odd reason, when spice cake was the last thing I wanted baking in my oven. Thankfully I remembered it on time this year, but I seem to have a problem following recipes exactly and had to add pumpkin. The resulting cake, like any wacky cake, is very moist. And delicious!
For more wacky yumminess, try my Wacky White Cake and the original Wacky Cake! Faith of An Edible Mosaic has a red velvet wacky cake recipe, so I don’t know how many more versions need to be covered. Wacky Caramel Cake, anyone? :)
Wacky Pumpkin Spice Cake
Printable recipe
Printable recipe with picture
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon cocoa*
2 tablespoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1 (15 oz) can pumpkin puree
1 ½ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
Maple-Cinnamon Glaze
1 cup powdered sugar
¼ cup real maple syrup
1 teaspoon vegetable oil
½ teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 10” bundt pan (I used Miracle Pan Release) and set aside.
In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.
Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.
*Honestly, I have no clue why the cocoa is an ingredient, unless the person that created the recipe wanted it to be a darker spice cake. I will omit this next time because I don’t think it added any flavor, and I prefer my pumpkin cake to look more orange and less dark. If anyone omits it, please let me know your results!
Recipe source: adapted from Rhonda C.
I LOVE this glaze especially! I think I could eat that with a spoon. It is a gorgeous cake, I think I’ll have you cater my next party…
yum! I will def try this, but with ww flour. can´t wait :)
ps: caramel cake sounds great!
I hope you like it! Whole wheat flour seems to absorb more moisture than AP, so you might want to add more oil and/or water, maybe a couple tablespoons or 1/4 cup.
try half ww pastry flour
You read my mind! I was going to use the vanilla recipe and change it to add pumpkin to it and pair it with a (Tofutti better than) cream cheese frosting. I will try it with your frosting and some “cream cheese” for the kids.
Great idea! I recently tried Tofutti for the first time and thought it was suprisingly close to the real thing for not having any dairy in it. You’ve reminded me I need to post the recipe I used it in! Vegan carrot cake protein muffins–they’re SO good! I froze them and even 1 1/2 months later, they’re great.
I am passionate about anything pumpkin spice. this looks crazy moist and delicious!
Oh man . . . at this point I just want to run my finger through the pools of glaze and lick them all up!
Where are my eggs? Hee hee, just kidding.. I am so scared to try making a cake without eggs it isn’t funny. It looks incredible though.
This cake looks delicous! Pumpkin spice cakes are great.
This cake looks and sounds amazing!!! I would gladly eat a piece…or two :)
MMMMMmmm this cake was absolutely delicious. I am so pleased with how well this recipe turned out! It was so easy, too!! :)
I used fresh pumpkin puree instead of canned.
Also, instead of 1 1/2 cups of water I used 1 cup of Apple Juice and 1/2 cup of water.
Fresh pumpkin and apple juice–fabulous!
I took this to work and got amazing reviews! My only problem was that the icing was not thin enough to run down the sides. I had to “frost” the cake with the icing. Should I use more vegetable oil next time? I put it in the microwave for 15 seconds or so and it got more runny, but still not enough. Is microwaving it okay? Thanks!
It sounds like there wasn’t enough liquid in your icing, or too much powdered sugar. If you followed the measurements, it could be you have a drier climate than I do–I have no idea why else it would have been so thick. It is fine to microwave, but next time I’d add a little water until it gets glaze consistency. Glad it was a hit!