Best Easy Pumpkin Spice Cake Recipe (2024)

FAQs

Why is my pumpkin cake too moist? ›

If you find that your pumpkin cake is too moist, isn't holding it's shape and is gummy in certain areas, it's usually caused by too much liquid in your recipe.

Pumpkin spice cake will last about 3-4 days at its peak but can last in the refrigerator for about a week.

There are a few ways to check if your pumpkin pie has gone rancid. Toss the pie if it has a foul smell, looks like it has excessive separation or weeping, or has grown mold. Homemade pie that has been left out for longer than two hours should be thrown away.

This Pumpkin Spice Cake is everything you love about pumpkin desserts — it is perfectly cinnamon-y and pumpkin spiced, it is wonderfully moist, and it is topped with a heavenly cream cheese glaze. Believe it. Then try it. :) I used to start baking with pumpkin in October.

Here's a simplified guide for how long different types of cakes might last in the fridge: Plain Cake (like unfrosted Moist Vanilla Cake): About 5-7 days in the fridge. Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker.

Whether frosted or unfrosted, cake can be stored at room temperature for about four to five days. After baking, you'll want to allow the cake or cake layers to cool completely before frosting or storing.

So, how long does cake last in the fridge? How long a cake lasts is entirely dependent upon what the cake is made of and how it has been stored. Cakes that have been refrigerated properly can last up to one week.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

If properly wrapped—that is, loosely covered with aluminum foil or plastic wrap—a freshly baked pumpkin pie keeps in the fridge for 3 to 4 days.

Commercially-produced pumpkin pies are typically made with preservatives that allow them to remain shelf-stable for longer at room temperature. Most store-bought pies will include a sell-by date, which gives you an idea of how long they will remain safe to eat—even stored at room temperature.

Which pumpkin is best for cakes? ›

Queensland Blue Pumpkins

The QLD blue is perfect in baked dishes and also lends itself really well to boiling, making it great for mashes and soups.

Some think it relates way back to our colony days where pumpkins were one of the only crops the settlers could sustain and so, subconsciously, pumpkin reminds us of our roots. Others believe that the seasonal appeal of the pumpkin-flavor is what creates the allure.

Because our perception of taste goes hand in hand with aromas, we taste (and in turn smell) pumpkin spice and our brain perceives it as a warm, happy memory that we enjoy. "Our olfactory systems are already built to respond enthusiastically to odors and their associated memories.

A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

So, to prevent moist cakes, make sure you're binding the ingredients well. If over-mixing is a problem, so is under-mixing.