This recipe is a Whip-eez holiday favorite, but let’s be honest, sometimes you want to smell that delicious pumpkin cooking even if it isn’t quite November yet. If you’re like us and want to enjoy a great pumpkin dessert any time of year, take a look at our pumpkin cake recipe below!
– 1 can (16 oz./ 450g) pumpkins
– 12 oz. / 350 g milk powder
– 4 tsp. / 20 g pumpkin pie spice
– 3 eggs
– 1 cup / 250 g powered sugar or appropriate amount of artificial sweetener.
– 1 package (18 oz. / 500g) yellow cake mix or cookie crumbs
– ¾ cup / 200 g butter
– 1 cup chopped walnuts
How to Make Pumpkin Cake:
The above quantities will result in almost 1 quart / 1 liter of mixture, so you can fill your 1 pint Whip-eez whipped cream maker more than once! If needed, cook pumpkins, then blend and mix well with milk powder, then stir in the spices, eggs and powder sugar and pour mixture into Whip-eez cream whipper and whip up according to the instructions here. Dispense the mixture to a well greased baking dish ( consider, that the cream whipper will yield 4 times the volume you filled it with). Sprinkle with cake mix, dry cookie crumbs or biscuits, walnuts and spread butter. Bake at 350F / 180C for 1 hour. Serve with ice cream or whipped cream.