Sunday, October 26, 2014

Pumpkin Crazy Cake

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A while back I adapted the Chocolate Crazy Cake from Sweet Little Bluebird's blog into a Mocha Crazy Cake and while I was at it I decided because it's Fall I'd make a Pumpkin one too.

These are the easiest one dish cakes ever.  You can mix, bake, and serve all out of the same baking dish.

These are depression era cakes (when ingredients were scarce and they had to make do) so they are also completely dairy free (without the frosting that is) and perfect for those of you with egg or dairy allergies.

I did make this one in a bowl then transferred it to the baking dish, but you could just as easily follow the directions for my Mocha Crazy Cake and make it in the baking dish too.

Here's what you need:

1-1/2 cups + 2 Tbs. flour
1 cup sugar
1/2 cup solid pack pumpkin (not pumpkin pie mix)
1 Tbs. Pumpkin Pie Spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 Tbs. canola oil
2/3 - 3/4 cup water

1-1/2 Tbs. Butter, unsalted at room temperature
2 oz. cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl or the 8 x 8 pan you are going to bake in place the flour, sugar, pumpkin pie spice, baking soda, and salt. Mix with a whisk until combined.
Make three indentations (wells) two small and one large one in the flour mixture.  Pour the vanilla and vinegar into the small wells and the oil into the large well.
Pour the water over the whole mixture (starting with 2/3 cups) then add the pumpkin.
Mix well until completely combined.  If needed add more water up to a total of 3/4 cup.
Pour into an 8 x 8 baking dish.
Bake for 30-35 minutes or just until a toothpick inserted into the center comes out clean.  Do not over bake.  Mine was done at just 35 minutes exactly.
Cool the cake completely then frost.  (If you want this to be a dairy free cake choose a frosting without an dairy products instead of the following)

To make the frosting place the butter and cream cheese in a bowl and beat until completely smooth.
Add the powdered sugar and vanilla extract and mix until it is smooth.

Spoon the whole bowl of frosting onto the cake and spread to the edges.
Slice and serve. 
Mmm mmm Fall never tasted so good.......


Serves 1 -  8x8 

Here's the handy printable - Pumpkin Crazy Cake


  1. I don't see the pumpkin listed in the ingredients. Please advise how much (canned pumpkin?) to add. Thanks Michelle.

    1. Debra, thanks so much for letting me know! Lol totally missed the pumpkin. I've added it to the recipe now :)


  2. Have you ever tried to make this as a bundt cake?

    1. Hi Bearess, I haven't and I'm not sure if it is enough batter to make a bundt cake. Please let me know if you give it a try :)

  3. I made this cake a few weeks ago and everyone loved it! Have you made cupcakes with this recipe?

    Gretta Hewson
    Leviton Dimmers


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